I was perusing my fridge this morning, hoping to find a little inspiration. All I found was a stack of corn tortillas from earlier this week and a plastic container of cooked beans. (Well, that and a few other things!)
After glancing through my pantry to make sure I still had dried chilies, I decided to make Bean and Cheese Enchiladas. Simple, delicious and best of all, Hubby and the kiddies would never guess that I was using leftovers.
Bean and Cheese Enchiladas
- 4 dried ancho chilies
- 4 dried guajillo chilies
- 3 cups water
- 2 cups Cooked Beans, pureed with 1/4 to 1/2 cup bean broth
- Queso Fresco or your favorite cheese blend
- Corn Tortillas (Cold tortillas work best)
Bring chilies and 3 cups of water to a boil in a medium saucepan. Let boil for 2 to 3 minutes. Remove from heat and let cool slightly. Remove the stems and seeds from the chilies.
In a blender, puree the chilies and the cooking liquid until smooth. Pour chile puree into a medium bowl or saucepan. Season with salt; set aside.
Dip the corn tortillas in the dried chile sauce, making sure that both sides are evenly coated. (If you haven't done so already, puree the beans, before proceeding with the recipe!)
Carefully place the tortilla in the oil and fry for no more than one minute per side. (You want the tortillas to be soft an pliable, not crisp and stiff!)
Transfer the fried tortilla to a plate (not your serving plate) and top with generous amounts of beans and cheese.
Transfer the Enchiladas to a serving plate or platter. Garnish with Queso Fresco and serve with Sopa de Arroz (Mexican Rice). Enjoy!!!