Ingredients with Measurements:
- 1 pound longaniza sausage, removed from casing
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 8 corn tortillas
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium heat, cook the longaniza sausage until browned and cooked through, breaking it up with a wooden spoon as it cooks.
3. Add the black beans to the skillet and stir to combine. Season with salt and pepper to taste.
4. Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish.
5. Warm the tortillas in the microwave for 30 seconds or until pliable.
6. Spoon the longaniza and bean mixture into each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the top of the enchiladas.
8. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
9. Cover the baking dish with foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 26g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 1300mg
Carbohydrates: 30g
Fiber: 8g
Sugar: 3g
Protein: 23g
Substitutions for ingredients:
- Longaniza sausage can be substituted with chorizo or any other spicy sausage.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack or queso fresco.
Variations:
- Add diced onions and bell peppers to the longaniza and bean mixture for extra flavor.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top the enchiladas with sliced avocado or fresh cilantro before serving.
Tips and tricks:
- To prevent the tortillas from cracking when rolling, warm them up in the microwave or on a skillet before filling.
- Use a spoon to evenly distribute the longaniza and bean mixture in each tortilla.
- If the enchiladas are browning too quickly, cover them with foil during the last few minutes of baking.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas on a microwave-safe plate and microwave for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans. Garnish with sliced avocado and fresh cilantro.
Garnishes:
Sliced avocado, fresh cilantro, diced tomatoes, sour cream
Pairings:
Mexican rice, refried beans, guacamole, salsa
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, roasted vegetables
Troubleshooting advice:
- If the enchiladas are too dry, add a little extra enchilada sauce or salsa to the top before baking.
- If the tortillas are cracking, warm them up in the microwave or on a skillet before filling.
Food safety advice:
- Make sure the longaniza sausage is cooked through before adding the beans.
- Store leftover enchiladas in the refrigerator and consume within 3 days.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization. The word "enchilada" comes from the Spanish word "enchilar," which means "to season with chili." The dish typically consists of tortillas filled with meat, cheese, or beans, and covered in chili sauce.
Flavor profiles:
Spicy, savory, cheesy
Serving suggestions:
Serve the enchiladas hot with a side of rice and beans, and garnish with sliced avocado and fresh cilantro.
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Region: Mexican