Black Bean Enchiladas with Salsa Fresca

Black Bean Enchiladas have been a staple at my house for my entire adult life. I learned to love freshly made Tex-Mex food at the original Winslow’s Cafe in Fairhope, Alabama, when I was a kid and I’ve never looked back. It would be years before we got an actual Mexican restaurant here–and I am up for El Mex any time at all, by the way–but 1970’s-style Tex-Mex is still my first love, especially for home cooking.

Where authentic Mexican cuisine tends toward traditionally prepared corn, soft cheeses, slowly cooked pinto beans, smoked chicken and beef cooked low and long, stewed onions, mild peppers, and long-simmered subtle sauces, Tex-Mex is more of a crunchy, bright, hit-and-run affair. Think flour tortillas, grated hard yellow cheeses, tortilla chips, black beans, and lots of salad-y stuff–no mortar and pestle needed.

These Black Bean Enchiladas are very much quick and easy Tex-Mex. Canned black beans are seasoned with chili powder and lime, rolled up in tortillas, covered in a fast and easy cheese sauce, then baked. I serve them with a simple homemade salsa that could not be fresher, quicker, or more versatile. Omit the jalapeno in the salsa (or not) and you can use it as a basic fresh tomato salad for pretty much anything. I especially like it with omelettes or scrambled eggs. I once set a big bowl of it out for an art teacher conference breakfast, and several of the teachers were tardy to their Art at the Elementary Level workshop because they were chasing me around for the recipe.

As a bonus, this is a dandy dish for Fridays during Lent! And kids like it. It’s kosher, too. I used to have a lovely gentleman next-door neighbor who was Jewish. He would order a batch of Black Bean Enchiladas with Salsa Fresca from me every other month or so when it was his turn to cook.

Black Bean Enchiladas

1 8 oz. pkg. Velveeta, either plain or Mexican, cubed
1 4 oz. can chopped green chilies, drained
1/4 cup milk or half-and-half
2 cans black beans
1 t. chili powder
Zest and juice of one lime
8 8″ flour tortillas
Salsa fresca, sour cream, avocado, cilantro–all as garnishes.

Grease a casserole dish and preheat the oven to 350°. Put the Velveeta, green chilies, and milk or half-and-half in a microwave safe bowl. Heat 30 seconds at a time until melted. Stir.

Meanwhile, combine black beans, chili powder, and zest and juice of the lime. Lay the tortillas out on the counter or table and divide the seasoned beans among them. Roll each enchilada and put seam-side down in the casserole dish. Pour the cheese sauce down the middle of the enchiladas. That way the edges are unsauced and get fabulously crispy. Bake for 30 minutes. Serve with salsa fresca, sour cream, and avocado.

Salsa Fresca

1 lb. grape tomatoes–I use a mix of colors if available
1 small jalapeno pepper, in matchstick dice
2 T. red wine vinegar
Pinch of salt

Halve the tomatoes or cut into quarters. Add the diced jalapeno, the vinegar, and the salt. Toss and allow to sit at room temperature for 20 or 30 minutes.