Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
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Cuisine: not set
2 tablespoons olive oil
2 medium yellow onions finely chopped
1 pieces
4 garlic cloves peeled and thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground cumin
1 can fire-roasted tomatoes, preferably crushed (see Ti
2 teaspoons chili powder
1/2 teaspoon hot sauce or 1 chipotle chile in adobo chopped (optional)
1/4 cup sour cream plus more for serving (optional)
2 cans black beans rinsed
5 ounces mild Cheddar or Monterey Jack cheese grated (about 1 1/4 cups)
10 to 12 (6-inch) soft corn or flour tortillas
Fresh cilantro leaves and stems for serving
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