I’ve been wanting enchiladas for weeks now, and came up with the perfect way to satisfy my craving. These chorizo, black bean and cheese enchiladas were a hit in my house last night. It’s the perfect way to get some veggie and beans into my meat-loving family’s bodies while still delivering the savory spiciness of chorizo sausage.
The recipe is simple. I sauteed the chorizo (drain the oil if you see a lot in your pan; I didn’t have enough to drain), chop the onions and peppers and add to pan after the chorizo is cooked. Then add the beans. I used a can of black beans. Any beans will do the trick.
Once your mixture is cooked (about 10 minutes or even less), set it aside. I used flour tortillas, but you can use corn. After putting together the enchiladas, bake for 20 minutes. I topped them with sliced olives, and mexican crema. Have you tried that? It is absolutely delicioso! It’s like a very creamy sour cream with a slightly sweet flavor.
If your family is more adventurous than mine, you could top the enchiladas with chopped cilantro, or chopped green scallions. If I had jalapenos, I would have topped my dish off with them. We’re a medium spicy family.
Here’s the recipe. Let me know how you do!
Chorizo and black bean enchiladas
- 3 chorizo sausage links (casings removed)
- 1/4 large vidalia or sweet onion, chopped
- 1/2 bell pepper (I used yellow, any color will do)
- 1 can of black beans (drained and rinsed)
- 1 16 oz. can enchilada sauce
- 8oz (or more) shredded mexican cheese blend
- Flour tortillas (I bought the soft taco size and used 6 – smaller corn tortillas would work well too but you will definitely need more than 10)
- Mexican crema
- 8 oz. can of sliced black olives
Optional: jalapeno slices, chopped green onions, chopped cilantro for garnish
Directions. Take the chorizo out of the casing and saute the ground meat. Drain the oil. Add the chopped peppers and onions. Saute until soft, about 7 minutes. Add the can of drained black beans. Cook until heated through. Remove from heat. Add about a tablespoon of the enchilada sauce to the meat and bean mixture.
Use spray oil to coat the bottom of your oven-safe pan. (I used a rectangle glas oven pan). Preheat over to 350 degrees.
Pour 2 tablespoons into a fry pan (large enough to fit your tortillas) and heat on low. Add more sauce as needed. Sip tortillas so that each side is covered by the warm sauce. Add about 3 tablespoons of meat mixture to tortilla. Cover meat mixture with cheese. Roll up and place in pan. Repeat until all mixture is used. Cover with remaining sauce and cheese.
Cook at 350 degrees for 20 minutes. After it comes out of the oven, drizzle with the crema, top with olives and anything else you decide to add.
4 generous servings.