Last week I had a mixture of seasoned hamburger and black beans leftover from Taco Salad that I used as a base to make enchiladas. If you are starting from scratch, I would suggest browning 1/2 pound of hamburger, then add 1 cup of cooked beans and 1 tablespoon of your favorite taco seasoning. Making enchiladas is a messy endeavor, but it is worth the mess!
Leftover taco meat and bean mixture
1 cup corn
9 – 12 corn tortillas
2 cups grated cheese
2 –4 cups of your favorite enchilada sauce
Stir the corn into the meat and bean mixture. Heat the enchilada sauce. Heat the tortillas in the microwave for a minute to soften them up.
Pour enough enchilada sauce onto a dinner plate to make a puddle. Place a tortilla on the plate and then flip it over,so that it is completely coated in enchilada sauce, then spoon the meat,bean and corn mixture into the tortilla: Sprinkle generously with cheese. Move to greased baking dish and roll: Repeat 9 – 12 times, depending on how big you make your enchiladas. Pour as much of the remaining sauce over the enchiladas as you like (I don’t like mine too saucy). Sprinkle with more cheese:If you like, you can cover the dish with a lid or foil and freeze the enchiladas for later use. Or you can cover them with foil and bake at 350 degrees for 15 minutes, then remove foil and bake until the cheese is melted and bubbly.
I think next time I make enchiladas I am going to try to sneak some spinach in them. How do you like your enchiladas?