I love enchiladas. I used to be turned off by the texture of the sauce-logged tortillas, but somehow it’s grown on me. That might be a product of what I’m putting in them these days, though. I used a recipe I found online a while ago and that I’ve reworked and adapted so many times that this time I cooked from memory.
Although they fell apart when I served them, these enchiladas are corn tortillas stuffed with onion, green bell pepper, portabella, and black beans, and topped with enchilada sauce. I used a whole (small) can of diced green chiles. Yikes, this was hot – I just about halved the recipe but I used the whole amount of chiles. What was I going to do, save them? Next time, yes! I had to cool my plate with shredded iceberg and more Tofutti Better than Sour Cream than I’d like to admit.
I cut the recipe in half because it makes enough for a 13x9 full of enchiladas just using one onion, 1-2 portabellas, and 1 can of black beans, with enough filling left over to scatter across the top. That means I still have leftovers. And these guys get hotter in the refrigerator! I find this heat so much harder to handle than sriracha or red pepper flakes.