Easy Enchilada Filling
I love enchiladas. I love corn tortillas. I hate making corn tortillas into enchiladas, because the corn tortillas easily break- unless they're super fresh (and fresh tortillas are hard to come by). So, that's where the motivation for this recipe began. You have the super yummy enchilada filling without the corn tortilla cracking/ breaking/unfolding hassle. It's genius, really (and a headache saver)!
-1 red bell pepper
-1 green bell pepper
-1 can corn, drained
-1 can black beans, drained
-10 oz. enchilada sauce
-1/2 t. oregano
- salt and pepper to taste
1. Chop the onion and set aside in a large skillet. Then chop the bell peppers and zucchini.
1. Saute the onions in 1/4 cup of enchilada sauce on medium heat for 5 minutes.
2. Add the remaining enchilada sauce and oregano.
3. Stir in the zucchini and bell peppers.
4. Bring mixture to a low boil, then cover and simmer for 10 minutes.
5. Add the corn and black beans. Let simmer for 5 more minutes.
6. Season with salt and pepper to taste.
Notes: The enchilada filling can be used for tacos, as a dip, or simply on it's own!
I made tacos with the enchilada filling! I heated some corn tortillas (el milagro to be exact--they're my absolute favorite corn tortilla, as fresh as one can get without making them from scratch) in a skillet. I filled the freshly warmed tortillas with spinach, the easy enchilada filling and then topped with fresh guacamole. Yummy!