I won't go out to eat at cheap, Mexican restaurants. It's not that I have anything against cheap, good food. Promise. It's just that a) I don't really like Mexican food and b) I always leave with a stomach ache. Really good, tasty mexcian food. Well that's a whole other story. So is homemade Mexican food. With my new(ish) found love for black beans, I am always looking for a good excuse to whip something up that incorporates them in the main portion of the meal. These tomatillo enchiladas were the perfect solution. I could make some chicken for those who wanted to eat meat and I could stuff mine full to the brim with zesty black beans and onion. The tomatillos proved to be the perfect ingredient for a spicy salsa verde. Add homemade whole-wheat tortillas to the mix, sprinkle some cheese on top and bam, an inexpensive dinner in under 30 minutes.
Tomatillo Black Bean Enchiladas
Servings: 8 enchiladas
- Homemade whole-wheat tortillas, 1-2 per person
- 8 medium tomatillos
- 1 jalapeno, diced
- 14 ounces black beans, (if canned, drain and rinse; if fresh, cook according to package instructions)
- 1 bunch cilantro
- 1 yellow onion, diced
- 3 chicken breasts, optional
- 2 cloves garlic, minced
- 2 tbsp and 1 tsp olive oil
- 3 tsp cayenne pepper
- 2-3 tbsp lime juice, freshly squeezed
- 1 cup of shredded monterrey jack or cheddar cheese
- Preheat the oven to 400 degrees F.
- In a medium sautee pan, heat black beans (cooked or canned) with 1/2 of the chopped onion. Add 1 tbsp lime juice, 1 tsp cayenne pepper and a dash of salt. Sautee for 10 minutes. Drain excess liquid and place mixture in a bowl to cool.
- To make the tomatillo salsa, remove husks from the tomatillos and cut the tomatillos into quarters.
- Finely chop the cilantro. Set 1/3 of it aside.
- Place the tomatillos, jalapeno, garlic and 2/3 of the cilantro in a food processor. Add 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp cayenne pepper and 1/2 tsp salt. Puree for 10-15 seconds. You want the salsa to have texture to it but you also want all of the ingredients to be thoroughly incorporated. Puree for another 5-10 seconds if necessary. Taste and season as desired. If you want it spicier, add another tsp of cayenne pepper or another jalapeno. If you like the flavor of lime juice, add another 1 tbsp of lime juice.
- Pour the salsa into a bowl and set aside.
- If you are using chicken, cut the chicken breasts into pieces. Place the cooked chicken in the food processor (don't worry about cleaning it after making the salsa). Add the remaining 1/3 of chopped cilantro, 1 tsp olive oil and 1 tsp cayenne pepper. Puree for 5-10 seconds or until finely chopped to look like ground chicken.
- Take a 9x13 casserole dish and lightly coat the bottom with the tomatillo salsa (roughly 1/4 cup of salsa).
- Place a tortilla in and fill the middle with either beans, chicken or a bean/chicken mixture. You want to use about 1/4-1/3 cup of filling. Roll tortilla and place it seam side down in the casserole dish. Repeat with remaining tortillas, placing finished enchiladas tightly in the casserole dish.
- Top rolled enchiladas with tomatillo salsa and shredded cheese.
- Bake for 20-30 minutes, until enchiladas are crispy and cheese is melted.
- Serve hot with fresh cilantro for garnish and a side tomatillo salsa.