This is a really easy enchilada recipe using fresh produce to create the red sauce for a tasty weeknight dinner. The jalapeno gives quite a kick so if you’re spice weary you may want to include only 1/2 a jalapeno. You can make the enchilada sauce ahead of time and keep refrigerated until ready to cook (up to 4 days) to save some time on a busy work night.
Regarding the tortillas, we have a household dispute, I love corn tortillas but my husband isn’t a big fan. I recently found a brand that makes a mixed tortilla (corn/flour) and tried that in this recipe – they were great! Either way, just about any tortilla will do. If you don’t have a preference I suggest corn for a heartier flavor and texture 🙂 You can also use just about any cheese you like or a combination of several. I love queso fresco but my local store doesn’t carry it so I sometimes use a substitute like Monterey Jack or a Mexican cheese blend.
Whole meal suggestions: serve with yellow rice and fresh corn on the cob paired with a mildly acidic wine such as Sauvignon Blanc, Rioja, or Chianti to complement the acidity and spice of the dish.
- 2 cans (28 ounces) whole peeled tomatoes
- 1 whole white onion, chopped
- 1 jalapeno
- 3 cloves garlic
- 1/2 tbsp. coarse salt
- 1/2 tsp. cayenne pepper
- 1 tablespoon olive oil
- 1/4 cup fresh thyme leaves
- 10 tortillas
- 2 cups shredded or crumbled cheese
- 1 can (28 or 30 ounce) black beans (no sauce), drained and rinsed
- Garnish (optional): diced avocado, onion, cilantro, cheese, or sour cream
- First, make your sauce: In a food processor, combine tomatoes, onion, jalapeno, garlic, salt, and cayenne pepper. Puree until smooth. In a large pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5 to 10 minutes. Remove from heat and stir in thyme. Taste and adjust seasoning if necessary. Set aside.
- Preheat oven to 350 degrees. Grab your sauce (still in the pot) and working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle cheese and beans down the middle. Roll each tortilla and arrange, seam side down, in a 13 x 9 baking dish. Top with the remainder of the sauce. Cover tightly with foil and bake for 15 minutes. Remove foil and heat another 10 minutes until bubbly around the edges and heated through. Serve with desired garnish.