black bean & queso fresco enchiladas verde {video}

A few weeks back, I spoke about learning to take a leap, about the importance of practicing our craft everyday and about my attempt to do something – however big or small – everyday that makes me a little uncomfortable, a little nervous so that I can get that much closer to living the life I want. Today I can mark a big fear conquered: I made my first ever video for this little old blog and taught myself iMovie in the process. 

Sure, there are a lot of mistakes; things I will definitely keep my eye out for next time. Like timing. Backgrounds! Length. Photo editing still work is very different from editing video. I don't have a high-end camera. I don't have a high-end editing bay. I don't have high-end software. I have very tight quarters to work in. I don't have a techie boyfriend to shoot and edit for me. I am a production team of one: recipe developer, cook, the "on-air talent," food stylist, videographer, still camera gal, editor, tech support and webmaster. And I gotta say, for my first time out, I'm kinda jazzed. 

And being kinda jazzed means I'll definitely try this again. Very soon. And maybe often. Yeah. I'm that excited. 

It's so darn easy!

This recipe is soooo unbelievable simple, I'm almost embarrassed to call this a recipe. But I love this dish. I whipped this up one night for the first time two years ago. It was during Lent. I had a long day at work and wanted something quick and satisfying. The ingredients are pretty much standard in my pantry so it came together in a jiffy. 

Easily adaptable, this dish can be tweaked to fit your tastes. Don't like chile verde? Try a red sauce. Prefer a different bean? Go for it! Can't find queso fresco in your local market? Sub your favorite cheese. Ricotta, soft buffalo mozzarella or even greek style feta would be lovely. 

And even though I showed you how to make homemade corn tortillas in the last post, I recommend saving those tortillas for when the tortilla is the star of the show. When they're drowning in sauce, save yourself the time and buy them. But … go the extra mile and buy them at your local Mexican market or tortillaria. Save the Mission tortillas you get from major supermarkets for homemade chips since they're already dried out versions of the real thing anyway.

Black Bean & Queso Fresco Enchiladas Verde

Serves 4

1 can (15.5 oz.) black beans, drained and rinsed
3/4 cup crumbled queso fresco
2 green onions, finely chopped (whites for the filling, green tops for garnish)
1 can (28 oz.) green enchilada sauce (I prefer Las Palmas but use your favorite)
8 corn tortillas

For garnish:
shredded cabbage
diced avocado (use some lemon juice to keep the avocado from browning)
kosher salt to taste

  1. Preheat your oven to 350 degrees Fahrenheit. 
  2. Add the beans, 1/2 cup of the cheese and the whites of the green onions to a bowl. Stir to combine.
  3. Add 1/3 cup of the sauce to the bowl and stir to combine. 
  4. Add sauce to the bottom of a 9x12 casserole pan to just cover.
  5. Add 1 cup of sauce to a small bowl.
  6. Dip a tortilla into the sauce bowl, shake off excess and place on work surface. Add 2 tablespoons of the bean mixture. Starting at one end, carefully roll the tortilla away from you, wrapping it around the filling tightly and place seam side down into the casserole dish. Repeat with remaining tortillas.
  7. Pour any left over sauce in the dipping bowl over the casserole dish. Add more sauce from the can to just cover the tortillas. Save leftover sauce to a microwave safe dish.
  8. Sprinkle the last quarter cup of cheese over the top of the enchiladas (feel free to use more or less cheese to your liking).  Bake uncovered for 20 minutes or until bubbling and heated through. Remove from oven and allow to stand for 5 minutes before serving. Garnish with cabbage, diced avocado, heated leftover sauce, Mexican crema (or thinned out sour cream) and a sprinkling of kosher salt to taste.

Serve with Mexican rice. You can find my recipe here.

Until next time. And remember, take a chance and get out of your comfort zone once in a while. You just might find it's not too bad on the other side. 

!Buen Provecho!


  1. This reminds me of the enchiladas my mom used to make on Friday after Thanksgiving, to use up leftover turkey. We all went vegetarian a couple years ago, but I miss those! This looks like a yummy, comforting substitute. Will try - thanks!

  2. Jen, let me know if you do. I love these enchiladas. :-)


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