I basically slapped this recipe together on a whim. It turned out really delish, and was my first time making enchilada's in over a year!
(Ignore the ugly factor, mushy food really doesn't photograph well!)
According to Jason (who got the leftovers) these taste even better the next day. I might pre-make them next time.
1 can black beans
1/2 can refried beans
1 onion, diced
1 green pepper, diced
2 jalepeno's, diced (with seeds)
1 cup salsa
8 corn tortilla's
1 can enchilada sauce
Daiya cheddar cheese
salt and pepper
Preheat the oven to 375 and lightly grease a casserole dish.
Saute the onion in olive oil until clear. Add in the jalepeno's and green pepper. Saute for a few minutes then add the spices and salsa. Saute for another few minutes and set aside.
Warm up your corn tortilla's so they don't break when you roll them up. Spoon some refried beans into the middle of a tortilla, spoon some of the filling on top. Roll it up and place seam side down in the casserole dish. Repeat for the rest of the tortilla's until the dish is full.
Pour the enchilada sauce on top and sprinkle some cheese on. Bake for 20 minutes covered and 10-15 uncovered.
Enjoy! These will definitely become a new staple in our meal line-up.