If I started this blog today, I’d probably call it “The Best Blank Ever”. Every post would be titled “The Best ____ Ever”.
Hmm. I guess the Food Network beat me to it. Hard to blame them. Who doesn’t eat something delicious and then proclaim it’s the best ___ever?!
Well, these really are the best enchiladas ever. I’m biased because I made them but I don’t care.
I didn’t even mean for them to be the best ever. I just wanted beans. Beans wrapped in tortillas. And I didn’t feel like cooking an elaborate meal, so I wasn’t expecting much.
Well of course-
A lesson my mother taught me: Lower your expectations & you won’t be disappointed.
Another lesson that I don’t care to admit to: Your mom’s always right.
I don’t even know if these classify as enchiladas. Maybe they’re burritos? Or chimichangas? I know they’re not tacos. I deem them enchiladas. I mean, I’m the cook, what I say in my kitchen goes.
You, however, can call them whatever you want.
I call them good.
Best Enchiladas Ever
1 can refried black beans
1/2 packet low sodium taco seasoning
1/2 onion, sliced
1/2 cup salsa
5-6 whole wheat tortilla wraps
1/2 cup cheddar cheese
1/2 can tomato paste
1/2 c water
1/2 T Worcestershire sauce
splash hot sauce
dash of spices: cumin, cayenne pepper
1/2 T white wine vinegar
1/2 T flour
Heat sauce ingredients in pan over low heat. Whisk in flour.
Cook onions over high heat in pan. Don’t touch them. Let them brown. Then you can give them a stir and turn the heat down. I’m serious. Don’t wimp out on me- let ‘em almost burn.
While the sauce simmers, mix taco seasoning and black beans. (FYI I didn’t like the brand I used. I had to add a ton before I could taste it- I usually use Old El Paso and hardly ever use more than a spoonful or two, so you might want to taste as you go.)
Stir in salsa. This might go without saying, but use a salsa you like. It’s gotta taste good. 🙂
Heat tortilla wraps in microwave on paper towel for 10 seconds. (It’ll keep them from tearing and making a sloppy mess.)
Fill tortillas with bean mixture. Top with a few onions.
Wrap ‘em up and stick ‘em in a baking dish.
Repeat. x4. or 5.
Pour sauce over enchiladas. I guess this is the part that makes them enchiladas?
Cover with cheese if you so please. Cheese for the mister, none for me. (Ok later I felt left out and added a little bit of cheese for me too.)
Broil enchiladas on low until cheese gets bubbly and starts to brown. I have no idea how long. I’m almost positive it was less than 10 minutes.
Optional: top with chopped jalapenos.
Served with cumin-spiced corn: yellow corn, cumin, and chopped jalapenos. Mmmm.
If I could change anything: don’t completely cover in sauce- the crispy parts of the tortillas were the best bites of the dish! Oh and make double.
[FYI these were super scrumptious left over- even better than leftover lasagna. For reals.]
If you don’t believe these are the best, try one of my other faves: