Black Bean and Corn Enchiladas
How to make vegetable enchiladas with black beans and corn
How to make Black Bean and Corn Enchiladas
In a large pot of water, add the beans and bring to a good boil. Reduce the heat to low, cover and let simmer for at least 2 hours preferably 3.
As the beans are cooking dice the onions, garlic, and bell pepper. The onions and bellpepper should be small diced little chunks to fit in with the corn and beans. Mince the garlic.
Once the beans have cooked long enough, empty them into a colander. Add the corn. Drain and wash them well with running cold water.
Add a little vegetable oil to a large pan and sauté the onions, bellpepper , and garlic until soft and glassy, Add a half glass of water towards the end so the mixture doesn't dry out.
Next add the paprika, cumin, and chili and mix in good. Coat everything so it has nice orange brown look.
Now add the beans and corn and bring up the heat. Add about two cups of water or let it start cooking. It should cook for about 30 minutes. Just keep it going till you have the right consistency. You want almost all the water to boil off. Take off the burner and add salt and pepper.
Get your station ready - A large plate with milk in it. the black beans mix, the tortillas, and a casserole dish.
Dip a tortilla in the milk (both sides) then add the filling, wrap, and put in the casserole dish. Repeat until the casserole dish is full. It is a bit messy but it is really worth it. The tortillas will be softer and not harden up when you cook them.
Top with grated cheese and then smother with the enchilada sauce.
Place in the oven at degrees 200 degrees celsius and let cook for about 20 minutes or until all the cheese has melted and the top has turned to a luscious golden brown. Remove from the oven and let cool for 10 minutes. Sprinkle with some green onions if you like.