If I started this blog today, I’d probably call it “The Best Blank Ever”. Every post would be titled “The Best ____ Ever”.

The Best Cinnamon Rolls Ever, the Best Breakfast Ever, the Best Pancakes Ever. Today’s post would be The Best Enchiladas 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.

enchilada ingredients

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.

cooking mexican

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.

saute onions caramelized onions

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.)

refried black beans

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.

enchilada making

Wrap ‘em up and stick ‘em in a baking dish.

Repeat. x4. or 5.

bake enchiladas

Pour sauce over enchiladas. I guess this is the part that makes them enchiladas?

enchilada sauce

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.

black bean enchiladas enchiladas black bean

Optional: top with chopped jalapenos.

mexican enchiladas

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:

Squash & Bean Enchiladas or

Jess’ Cheesy Chicken Enchiladas