This Enchilada Tray Bake is a guaranteed easy and delicious meal that's bursting with flavor. It's a good, staple, dish that comes together in no time at all. The recipe is so simple to make too. The enchiladas are filled with a black bean mixture that can easily be customized to your own personal taste preference. The enchilada sauce is homemade, which packs a flavorful punch. There's a layer of cheddar cheese on top, too. And, a fresh garnish of cilantro, sour cream, lime and avocado. It's the perfect meal!
Things You'll Need
- 3 tablespoons olive oil
- 1/4 onion, diced
- 1 small jalapeño, de-seeded and diced
- 1 teaspoon minced garlic
- 2 teaspoons pasilla or other mild chile powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 4 tablespoons tomato paste
- 2 cups chicken or vegetable stock
- 2 1/2 cups black beans
- 1 cup additions of choice: roasted sweet potato, shredded chicken etc.
- 1/2 cup sour cream, plus extra for serving
- 1 1/4 cups shredded cheddar cheese
- 1 teaspoon lime juice
- 10 corn tortillas
- For serving: a thinly sliced avocado, a handful of cilantro, salsa, fresh lime etc.
- A pinch of salt and pepper
Pre-heat the oven to 400 Fahrenheit /200 Celsius. Lightly grease a large baking dish, that measures about 12 x 9 inches / 32 x 22 centimetres.
Begin by making the enchilada sauce. Set a medium sized fry-pan over medium-low heat. Add in the olive oil and heat, until the oil is just beginning to sizzle. Add in the onion and jalapeno. Cook, stirring often, until browned and the onion is translucent, about 4 minutes.
Lower the heat. Add in the garlic, chile powder, paprika, cumin, light brown sugar and salt. Stir to combine and cook until fragrant, about 30 seconds. Add in the flour and tomato paste and stir until roughly combined. You’ll end up with a mixture that resembles a thick paste. Pour in the stock, whisking continuously until smooth. Increase the heat to medium-high and continue to cook until the mixture is just beginning to bubble and is thick enough to coat the back of a spoon, 3 to 4 more minutes.
Remove from the heat and pour the sauce into a medium sized mixing bowl, or into the bowl of a food processor. Using a hand-held stick blender, or using the food processor, blend the mixture on high speed, until it is very smooth, about 2 minutes. Set aside to cool until needed.
Next, make the enchilada filling. In a medium sized bowl, combine the black beans, your choice of additions, sour cream, half a cup of the cheese, lime juice and a pinch of salt and pepper. Stir to combine and set the bowl aside.
Next, assemble the enchilada tray bake. Pour a quarter of the enchilada sauce over the baking dish. Use a spoon or metal spatula to spread it over the dish to coat. Have the dish readily available nearby to place the enchiladas into once you're done rolling them.
To assemble the enchiladas, spread about 3 tablespoons of the filling in the middle of the first tortilla. Fold the top of the tortilla partially over the filling and fold the bottom a little of the way over the filling too. Then, beginning at the left side, roll the tortilla over the filling to form a tight and neat wrap. Set the first enchilada, seam side facing down, into the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining three quarters of the sauce over the top of the enchiladas. Generously scatter over the remaining ¾ cup of the cheese then season with salt and pepper.
Bake for 25-30 minutes until fragrant, golden brown and the sauce is bubbling. Remove the baking dish from the oven and set aside to cool for 5 minutes, before serving.
When you're ready to serve, spread over the sliced avocado, chopped cilantro, squeeze over a little bit of fresh lime juice and add a dollop of extra sour cream.
Season to taste and serve immediately.
Any remaining enchiladas can be kept in an airtight container, stored in the refrigerator for up to 3 days. Re-heat before serving.