So back in some of the earliest days of this blog, I was touting the benefits of enchiladas, and here I am again, in a busy situation, saying: seriously, when in doubt, enchiladas are the way to go. Simple, low-cost, and flexible.
A little more complex but still not expensive: making your own enchilada sauce. (This recipe from Rancho Gordo will do the trick.)
This was for book club a couple weeks back, and it did the trick exactly. Large batch, make-ahead, with leftovers I wouldn't be sorry to be eating for days. (As it turned out, actually, there weren't that many left over.)
For the filling, I sauteed a few odds and ends from the fridge: jalapenos, piquillos, and onion, plus some ancho chili powder:
Then it was just a question of sourcing. Black beans:
And roasted corn:
Cooked up and heated through:
Then, because I had some feta in the fridge, and feta is kinda like queso fresco, which is a thing that belongs in some Mexican food if not enchiladas specifically:
Then, corn tortillas (they're lower in calories than flour tortillas, cheaper, and I like the flavor and texture better for this purpose):
(Sorry about the price tag. Classy.)
Warm the tortilla and fill it with a little filling:
And as you can see by the little shreds above, there's one more secret ingredient:
Mmmmmm. Smoked.
Roll 'em up:
Top cheesily and bake:
Enchilada-riffic.
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