Grammy's Kitchen · Enchiladas · Spicy Black Bean, Green Chili & Manchego Enc
One of 122 enchiladas recipes we measured
from minimalistbaker.com
22 cooks on minimalistbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 177% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 12 small corn or flour tortillas ((I’d recommend flour)) | |
| 425 g | 1 15-ounce can black beans ((drained and rinsed)) |
| 113 g | 1 4-ounce can diced green chilies |
| 794 g | 1 28-ounce can red enchilada sauce ((such as Las Palmas)) |
| 56 g | 1/2 cup grated Manchego cheese ((plus more for topping // or sub Cotija or Pepper Jack)) |
| 58 g | 1/4 cup light sour cream or Greek yogurt |
| Diced green onion | |
| Cilantro | |
| Grilled fajita vegetables | |
| Avocado | |
| Salsa | |
| Sour cream |
Method: 9 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yes, it makes sense now. I thought I was missing a step. I added a little of the sauce to the filling (the back of the can instructions adds sauce to the filling). My enchiladas tasted delightful, but I felt they lacked substance and was very soggy. Maybe b” — a cook, 3.0★
“Everyone who has eaten at my home has had these served to them. Perfect for large groups and keeps as leftovers for days! I make them as saucy as possible, always with flour tortillas, and love adding in finely chopped sweet potatoes to the filling.” — a cook, 5.0★