I’m not really a fan of cooking, which is pretty odd since the rest of my family loves it. For me, I’d rather eat a peanut butter sandwich and spend my time gluing glitter on something than planning, prepping, cooking, and cleaning up after a meal. That said, I can’t live off of peanut butter sandwiches and cottage cheese, so I’ve got a few dishes I make that are easy, inexpensive, and tasty.
One of those dishes is what I call “enchilitos.” I call them enchilitos because they’re sort of like a bastard love-child of burritos and enchiladas. Keep in mind I’m not a Mexican food connoisseur, so this is just my dumb name for something vaguely Mexican.
1 can of refried beans
1 can of black beans
1 can of enchilada sauce
1 package of shredded cheese (I like the four-cheese Mexican blend)
1 package of soft taco-size flour tortillas
Preheat the oven to 350 degrees.
Empty the can of black beans into a strainer and rinse with cool water.
Empty the can of refried beans into a medium-sized mixing bowl. Try not to focus on the fact that refried beans look a lot like dog food.
Add the rinsed black beans into the bowl with the refried beans.
With a spoon, stir the black beans and refried beans until evenly mixed.
Spray a 9″ x 9″ pan with non-stick cooking spray. Hopefully yours looks better than mine.
Place one tortilla on a plate, and spoon some of the bean filling onto the tortilla.
Sprinkle some shredded cheese on top of the bean filling.
Roll up the tortilla and place it (“seam”-down) in the pan. It doesn’t need to be perfect.
Repeat the previous two steps and place the second enchilito next to the first one.
Pour enough enchilada sauce over the enchilitos to cover them. Anything not covered in sauce will get kind of crunchy in the oven.
Sprinkle some more shredded cheese on top.
Place the pan in the oven.
Let the enchilitos bake for 30 minutes.
When they’re done, take them out of the oven and let them cool for about a minute or two. Use a spatula to scoop the enchilitos out of the pan. You can top them with salsa, too — that’s really delicious.
This recipe makes four enchilitos, but I usually eat two and then store the leftovers and have two more the next day. You can also do some variations of this recipe by adding rice to the bean mixture (and in that case, you could probably get six enchilitos out of the batch) or adding some sort of meat like chicken, pork, or beef. Adding onions and peppers is also pretty good, too.
What I like about this meal is that it’s incredibly cheap, delicious, and filling. Plus, it’s easy.