Wednesday, April 4, 2012

Chorizo & Black Bean Enchiladas

I found something new at the local grocery last week. Chorizo. Both beef and pork!

There was squealing. And staring. One of those was not done by me, but by those around me. I'll let you guess which one.

As soon as I brought them home, I was paralyzed by the myriad possibilities. I could do anything. So they sat in my fridge for several days. Until inspiration (and hunger) struck. 

First, brown up that chorizo.

Then toss in a can of rinsed and drained black beans.

I had a helper in the kitchen. He mentioned that he's always wanted to be a hand model...

But I think his face is pretty cute. 

Next up, dip those corn tortillas in boiling chicken stock for 5 to 10 seconds.

Take the tortilla and toss it into the thoroughly greased 9x13. 

Fill it with a small spoonful of the chorizo & beans, then top with a sprinkling of grated monterey jack.

Fold the two ends over the mixture and flip so that the ends are down. Repeat to fill the pan. I fit 12 and a half.

Pour a can of green enchilada sauce over the whole thing. Sprinkle liberally with smoked paprika.

Bake at 350 for 15 minutes. Then top with queso fresco (or more monterey jack) and bake for another 5 minutes. 

Transfer to a plate and sprinkle with some cilantro. From your plant on the porch. Serve with re-fried black beans.

Chorizo & Black Bean Enchiladas
Makes about 12 enchiladas

1 chub cacique pork or beef chorizo
1 can black beans, drained and rinsed
12 to 14 corn tortillas
2 c. chicken stock
2 c. shredded monterey jack cheese
1 can green enchilada sauce
Smoked paprika
Queso fresco (optional)
Chopped cilantro for serving
2 tbsp olive oil

Preheat the oven to 350 degrees. Place the olive oil in a 9x13 glass pan and smear all over the bottom. Set the chicken stock to boil in a medium pot (one large enough to dip your tortilla). 

In a large saucepan, brown the chorizo. Once the sausage is cooked, add the beans. 

One at a time, dip the tortilla into the boiling chicken stock for 5-10 seconds, or until malleable. Place the tortilla in the baking dish. Spoon a small amount of the chorizo and beans into the middle of the tortilla. Top with cheese. Roll up and turn over so that the seam side is down. Repeat to fill the pan. 

Pour the green enchilada sauce over the finished enchiladas. Sprinkle as desired with smoked paprika. Place in the oven for 15 minutes, or until sauce is bubbling nicely. Remove from oven, sprinkle with queso fresco or any left over monterey jack. Replace in oven, and bake for 5 more minutes. 

Allow to cool for 5 minutes before serving. Cover each portion with chopped cilantro.

The pan may not look too pretty, but boy are they good!


  1. Megan! I didn't know you had a blog... but I love it! :) Looks delicious. Any suggestions for a vegetarian version of these? (Excuse me for hiding my head in shame for not being able to eat chorizo...)

    1. How about using one of those veggie sausages? You could brown it up, add cumin, smoked paprika, garlic and onions for more flavor (since I think most of those are pretty light in the taste department). The enchilada sauce itself should be veggie friendly. And I'm sure you primarily subsist on black beans already... :)