Easy Cook-at-Home Enchiladas

Updated: Jun 8

I had half of a can of black beans in the fridge so I decided to make homemade enchiladas. I saw a few recipes online but they seemed overly complicated and since I like SIMPLE, I made up my own version and my hubby and I both enjoyed them so I thought you might too!

DIRECTIONS FOR INSIDE FILLING:

Mix all of the below together in a large bowl:

1 can refried pinto beans, mashed up with a fork

1 can black beans, drained and rinsed (I used my half can plus added another whole can, but one can will do.)

1 cup cooked brown rice (I keep this in the freezer at all times.)

1 cup shredded cheddar cheese (I use this plant-based cheese and like it.)

1/2 container sour cream (I use Kite Hill non-dairy sour cream and like it. Other brands I have not liked at all.)

1/2 to 1 cup salsa (I use mild but you might like more zing!)

1 T. taco seasoning mix (optional)

1 T. dry onion/garlic mix

1 t. salt

This makes a BIG batch of filling so the nice part is that you can use just what you need for however many enchiladas you want right now, and freeze the filling in containers for later use. Alternatively, you could fill all the enchilada shells with filling now and put them in a pan in the freezer and then just pop the pan in the oven when ready to eat. You could thaw them out overnight in the fridge, or just put them in the oven frozen and bake them a bit longer.

DIRECTIONS TO ASSEMBLE ENCHILADAS:

Brush coconut or olive oil on both sides of soft tostada corn shells with pastry brush

Spoon and spread out above mixture on each shell

Roll up in a roll

Place each rolled shell in a 9x13 inch pan with seam down

Bake in oven at 350 degrees until cheese melted and beans hot; about 30-45 minutes

Or, I put mine in my beloved Crockpot Casserole dish on high for about an hour or so and it worked great and was easy clean up!

DIRECTIONS FOR TOPPING TO SERVE:

1 mashed avocado

1/2 container sour cream

1 t. dry onion/garlic mix

1/2 cup salsa