Ingredients with Measurements:
- 1 pound chorizo, casing removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 8 ounces queso de áliva, crumbled
- 8 corn tortillas
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 1/4 cup sour cream
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, cook chorizo over medium heat until browned, breaking it up into small pieces with a wooden spoon. Drain and set aside.
3. In the same skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4. Add black beans, diced tomatoes and green chilies, cumin, chili powder, and salt. Cook for 5 minutes, stirring occasionally.
5. Add crumbled queso de áliva and stir until melted and combined.
6. Warm tortillas in the microwave or on a griddle until pliable.
7. Divide the chorizo mixture evenly among the tortillas and roll up tightly. Place seam-side down in the baking dish.
8. Bake for 15-20 minutes, until heated through and cheese is melted.
9. Garnish with cilantro, green onions, and sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 1050mg
Carbohydrates: 28g
Fiber: 7g
Sugar: 3g
Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for chorizo.
- Monterey Jack or cheddar cheese can be substituted for queso de áliva.
Variations:
- Add diced bell peppers or jalapeños to the filling for extra flavor and heat.
- Top with enchilada sauce before baking for a saucier dish.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To prevent tortillas from cracking, warm them up before rolling.
- Use a toothpick to hold the enchiladas together if they won't stay closed.
- Make the filling ahead of time and assemble the enchiladas just before baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a colorful plate with a side of rice and beans.
Garnishes:
Fresh cilantro, sliced green onions, and sour cream.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Rice and beans, guacamole, or a side salad.
Troubleshooting advice:
If the tortillas crack, warm them up a little longer or try dipping them in warm water before rolling.
Food safety advice:
Make sure the chorizo is cooked through before adding it to the filling.
Food history:
Enchiladas originated in Mexico and have been a popular dish in the United States since the early 1900s.
Flavor profiles:
Spicy, cheesy, and savory.
Serving suggestions:
Serve hot with garnishes and side dishes.
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Region: Mexican