Bubbly enchiladas loaded with black beans, corn, spinach and cheese baked in a smoky chile gravy.
For 11 years I lived a mere hour’s drive from the Mexican border. Sad to say I didn’t know a thing about Mexican food. My knowledge reached as far as the ground beef tacos and cheesy nachos I grew up on. I didn’t even know what a quesadilla was.
That’s crazy talk.
As a result I avoided any and all restaurants that so much as hinted at serving any type of Mexican or Tex-Mex food, thinking I didn’t like it. My name is Reeni and I’m a recovering picky eater. A foolish one. I deeply regret it now and want to go back and make it my job to eat Mexican and Tex-mex food every. Single. Day.
The filling with black beans, corn, fresh spinach, cheese and sour cream is rolled up in corn tortillas then smothered with the rich chile gravy and even more cheese then baked in a casserole to a molten-hot finish.
The gravy is a highly spiced sauce made with chile powder, cumin, smoked paprika and oregano. There’s no heat to it so if you’re looking to spice it up further you can add a few canned chipotle chiles in adobo sauce, cayenne pepper to taste or even swap out some of the regular chile powder for a chipotle or arbol chile powder.
Yes, they’re kind of ugly.
Please don’t hold it against them.