Black bean enchilada

This was an experiment that turned out to be quite delicious, and pretty healthy, too. I'll definitely make something like this again!

Serves 1, scale as necessary.

2 small corn tortillas (or 1 larger one, or flour tortillas) canned black beans a batch of homemade salsa fresca cheddar cheese, microplaned enchilada sauce

In the future I'm going to try making my own enchilada sauce, but this was the last of my cans of Old El Paso (spicy) that I wanted to use up first.

I used Eden organic black beans, which are in a can that does not have a BPA lining.

For the corn tortillas I heated them in a dry kitchen towel for 20 seconds in the microwave (from room temperature). For flour tortillas, I would have used a damp towel for 40 seconds (from refrigerator temperature) so they would be soft and wouldn't break.

I just filled each tortilla with black beans, some salsa fresca (tomato, onion, garlic, jalapeño, cilantro and lime juice) and some microplaned cheddar cheese. I like using the microplane because blocks of Cabot extra sharp cheddar last a good long time in the refrigerator (especially when vacuum sealed) and the microplane makes a much thinner layer of cheese than using a grater or pre-grated cheese. Unfortunately, I forgot to take a picture.

Roll the enchilada, flip seam-side down and place in a baking dish. Top with enchilada sauce and more microplaned cheese. I put them in a parchment paper sling in a 5x9 glass baking dish; the parchment paper sling makes it a piece of cake to get them out of the dish.

Cook for 15 minutes at 350°F.

Plate and top with more salsa fresca.

I served with with tortilla chips and salsa fresca.

This delicious and vegetarian. With the salsa fresca, it would probably be almost as delicious without the cheese and would be vegan. And certainly you could go the other way and put a lot more cheese inside!