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Monday's Leftovers: Enchiladas with Fresh Mango Salsa

Monday's Leftovers: Enchiladas with Fresh Mango Salsa

Use the elements left over from last night's bean and roasted corn salad to make a platter of oozing enchiladas. The salad acts as the filling for the enchiladas and the mango salsa tops the finished dish.

These exceptional enchiladas are perfect for a vegetarian Cinco de Mayo celebration. If you don't have a leftover corn and bean salad, the recipe details how to make it from scratch. To see how it's done,

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Enchiladas with Fresh Mango Salsa

Enchiladas with Fresh Mango Salsa

Enchiladas with Fresh Mango Salsa

Ingredients

Nonstick cooking spray
1 dozen 6- to 7-inch flour or corn tortillas
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 medium jalapeno or serrano chile pepper, seeded and finely chopped
1 tablespoon olive oil or cooking oil
1/3 cup dairy sour cream
1/4 cup purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
2 tablespoons water
two 15-ounce cans black beans, rinsed and drained
8 ounces asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
1 cup dairy sour cream
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon salt
3/4 cup milk
1 recipe Mango Salsa

Directions

  1. Preheat oven to 350 degree F. Coat one 13x9x2-inch (3 quart) rectangular baking dish or two 11x7x1-1/2-inch (2-quart) rectangular baking dishes with cooking spray; set aside.
  2. Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.
  3. Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeño pepper in hot oil until tender; remove from heat.
  4. Stir together 1/3 cup sour cream, the mole sauce, and water; add to skillet along with beans and half of the cheese. Spoon 1/3 cup of the bean mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.
  5. For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.
  6. Bake, covered, for 25 minutes until heated through. Top with remaining cheese.
  7. Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa.

Serves 6.

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Join The Conversation
Smart-Living Smart-Living 7 years
I made this last night and it was phenomenal. I didn't have any jalapeno on hand so instead added cayenne pepper to the garlic and onions, and it yielded the perfect amount of spice. It's a great vegetarian dish, especially if you have meat-eaters at your table!
Advah Advah 7 years
I'm so cooking these tonight, thanks for the recipe! :)
aimeeb aimeeb 7 years
Yum!!
aimeeb aimeeb 7 years
Yum!!
EspressoJunkie EspressoJunkie 7 years
I'm sorry, but corn and beans in my enchiladas? No thanks. My favorite is cheese but I can stand a little chicken or beef and maaaybe refried beans...but anything else and they don't classify as enchiladas in my book. And microwaved tortillas? Never in my kitchen. Those babies need to be lightly fried then given a dousing in some ground red chile sauce. Mmm... *end the Mexican (and/or Tex-Mex) food snob rant*
EspressoJunkie EspressoJunkie 7 years
I'm sorry, but corn and beans in my enchiladas? No thanks.My favorite is cheese but I can stand a little chicken or beef and maaaybe refried beans...but anything else and they don't classify as enchiladas in my book. And microwaved tortillas? Never in my kitchen. Those babies need to be lightly fried then given a dousing in some ground red chile sauce.Mmm...*end the Mexican (and/or Tex-Mex) food snob rant*
Brandi13jrm Brandi13jrm 7 years
Ground cumin is a staple in Mexican kitchens, it's a spice used in a LOT of dishes. The best is to buy it whole and grind it yourself in a mortar and pestle. That is why you keep seeing it in a lot of the recipes lately. I thought that was pretty obvious considering today is Cinco De Mayo.
brittanyk brittanyk 7 years
These sound good. I love mango salsa! Yum.
gabiushka gabiushka 7 years
What is with the cumin in all these recipes?
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