Did the internet need one more Enchilada recipe? The answer is YES. Every desi household has their own way of making enchiladas, this our version of it. It always hits the spot!!! My mom makes her own sauce, someday I’ll share her version of enchiladas that are very famous in our whole family and probably all of Mass LOL. For now you guys can enjoy these easy breezy recipe. 🙂

If you have a picky brother-in-law like mine who won’t eat black beans in enchiladas, I have included a refried bean option as well. Don’t forget to tag me @zheelicious if you make this.

Stay happy, stay hungry!

Ingredients:

• 10 corn tortillas
• 1 28oz. Can of red Old El Paso enchilada sauce
• 2 onion, chopped
• 2 bell pepper, chopped
• 2 jalapeños chopped
• 2 tbsp of taco seasoning
• 2 tsp red chili powder
• 2 tsp cumin seeds
• 2-3 scallions chopped
• 1½ cups of Mexican blend cheese
• cilantro

Black Bean Seasoning

• ½ cup salsa of choice
• 1 zucchini, cubed
• 1 onion, cubed
• ½ green bell pepper, cubed
• ½ red bell pepper, cubed
• 2 jalapeños, cubed
• ½ tsp cumin seeds
• 2 tbsp taco seasoning
• 1 tsp red chili powder
• Salt to taste

Refried Beans (optional substitute for black beans)

• 1 can refried beans
• 2 tbsp taco seasoning
• 1 tsp red chili powder
• Salt to taste

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Directions:

1. In a bowl add 1 chopped onion, 1 bell pepper, and jalapeño, mix and set it aside until ready to use.
   
2. In a saucepan heat some oil, then add 1 tsp of cumin seeds. Once the cumin seeds start to splatter add ½ cup of the onions & pepper mixtures. Cook until the onions have softened. Then add the canned enchilada sauce, 1 tbsp of taco seasoning, 1 tsp of red chili powder, and salt (optional). Mix well and let it cook for 5-8 minutes. Turn off the heat and set-aside until ready to use.
   
3. For the black beans: In a separate pan heat some olive oil and add the cumin seeds. Once the cumin seeds start to splatter, add the vegetables, let them cook for about 2-3 minutes, then add the taco seasoning, red chili powder, salsa and the beans. Cook for additional 2-3 minutes, then turn off the heat.
   
4. (Optional) For refried beans: mix all the ingredients and add a splash of water. Mix everything really well, heat in the microwave for 2 minutes. Set aside until ready to use.
   
5. Assembly: Either put your corn tortillas in the oven and bake for a couple minutes or char them on an open flame on the stove. Dip your tortilla in the sauce and pour some sauce on the plate. Then put 2 dipped tortillas down, add the bean mixture, onion pepper mixture, and cheese then roll them tight. Add more sauce on top of the enchiladas, top it with cheese, onion pepper mixture. Repeat until all the plates are done.
   
6. Foil each plate and bake in the oven at 400 degrees for about 10 minutes. Top the enchiladas off with sour cream, green onions, and cilantro. Enjoy!

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