I decided I wanted to take another stab at enchiladas, to try to make up for the mushy mess I produced last time I made a chicken version. I figured my mushy enchilada problem came from too much sauce on top, and maybe crowding too many filled tortillas into one dish. Less sauce and more space seemed to do the trick, because these enchiladas were delicious! Now that I've figured out how to properly make enchiladas, I'm excited to see what flavor combination I can work out. This 'soyrizo' and black bean combination was a great starting point, and I think I could trick any meat lover into enjoying these!
Soyrizo and Black Bean Enchaladas
1 Tbsp vegetable oil
1/2 red onion, chopped
1 package soyrizo
1 can black beans, drained and rinsed
12 corn tortillas
1 can red enchilada sauce
Preheat oven to 325.
Heat the oil in a large skillet, and add the red onion. Saute for about 3 minutes, then add the soyrizo. Cook for 5 to 7 minutes, until soyrizo is warm and getting crisp. Add the drained black beans, and let cool for a few minutes. Mix in about 1 cup of shreaded cheese.
Spread a couple spoonfuls of enchilada sauce in the bottom of a casserole dish. Heat tortillas two at a time in the microwave to soften them; about 15 seconds at a time. Spread a heaping spoonful of the soyrizo mix in each tortilla, roll, and place seam-side down in the dish. Repeat with remaining tortillas. I split the twelve tortillas into two smaller dishes, so they weren't overcrowded. Spoon about a half cup of enchilada sauce over each batch of enchiladas, and sprinkle with shreadded cheese. Bake for about 25 minutes, until heated through.
I served the enchiladas with the mexican rice I love, and I made the recipe vegetarian by using vegetable bullion instead of chicken stock.