Black Bean, Corn & Cheese Enchiladas

This recipe is from November 2014 from the website MyRecipes.com. It was in my vegetarian mailbox where I have many recipes that I want to try! I will put the link to the original recipe here but I changed it up quite a bit! There were a few issues that I found with the original recipe, not to be critical, and perhaps it was something I did … the recipe instructed the sauce  to be cooked until thick about 8 minutes but it never really did thicken up., I boiled it for approx. 10 minutes. I used it as is, but it might just be too runny… The changes I made were the following, I added some corn niblets to the black beans & cheese and all of the green onions that the recipe called for, I didn’t have the peppers so I added chili powder & garlic powder instead of fresh garlic (which I was out of) & dried oregano. I will write down the recipe as I made it.

Here is the link to the original recipe

http://www.myrecipes.com/recipe/black-bean-cheese-enchiladas

Here is my recipe

Black bean, corn & Cheese Enchiladas

2 tsp olive oil

1 onion, chopped

2 cups vegetable broth

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1/2 tsp cumin

1 tbsp lemon juice

1 can black beans, drained

1 can corn niblets, drained

3 green onions, finely chopped

2 cups shredded cheddar cheese, divided

6 large white corn tortillas

sour cream, guacamole & salsa  for serving if desired

Method

Preheat oven to 400F

Grease a 9 x 13 baking dish

  1. Sauté the chopped onions in the oil until starting to brown.
  2. Add the broth, oregano, garlic, chili powder & cumin, cook for approximately 10 minutes, hopefully it will start to get thick! *** my advice here is to follow the recipe and see how it goes. I must have done something incorrect. I did add an extra cup of water to the blender which would have been from the hot peppers…I left it out of my recipe because the sauce did not need the extra water. So the total liquid I think should be the 2 cups of broth…but try the original recipe…
  3. Pour the onion mixture into a blender, be careful it is hot. Take the centre piece out of the lid so the steam escapes & use a dish towel over the hole in the lid so the liquid doesn’t spray out of blender all over the place! I also put on an oven mitt to hold the towel with. Puree until smooth. Add the lemon juice. mix again briefly.
  4. In a bowl,mix the black beans, corn niblets, chopped green onion & 1 cup of cheese together
  5. Warm the tortillas up so that they are pliable, it will say on the package how to do this. I just put the ones I used onto some paper towel in the microwave and warmed them up for 1 minute. If that isn’t enough, warm them up for longer but be careful not to over-heat them in the microwave or they will get too hard.
  6. Pour half of the sauce in the bottom of a greased 9 x 13 baking dish.
  7. Fill each tortilla with about 5 spoonfuls of the filling. Roll up & put into the baking dish. I had left-over filling, so I just put it on top and around the rolled up tortillas!
  8. Top the tortillas with the rest of the sauce & grated cheese
  9. Bake for 25 minutes or until hot, bubbly & the cheese is melty and a bit brown
  10. Serve with sour cream & guacamole & salsa if desired

***the sauce cooked off in the oven and this dish is delicious!!

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