Enchiladas Two Ways
It’s time to get creative with your chili! With endless options provided, these enchiladas are the answer to the eternal question: “What’s for dinner?”
Welcome to day 8 of the Lockdown Chow Down.
Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food!
Today’s enchiladas are part of a two day showcase of the versatility of my favourite Black Bean Chilli, which we cooked together yesterday, and my Charred Tomato Salsa, which was showcased as part of my Pantry Heroes post. This recipe can be viewed as a cook along on the Culinary Cartel Instagram, by clicking here, or by viewing the “Enchiladas Two Ways ” highlight on Instagram stories.
In my Instagram cook along we cover two enchilada fillings, and one with chicken, and one using the Black Bean Chilli we made yesterday, both can be found below.
Getting creative with your chilli
I have started you off with two options for your Black Bean Chilli, but there are so many more. Try giving it a few more pulses in the blender and it makes a fantastic dip served alongside my Charred Tomato Salsa. Add it into grain bowls, or use it to fill burritos or to stuff veggies. Get creative and tag #theculinarycartel so I can share your creations with the Cartel Community.
Vegans, you will be pleased to know that both the Black Bean Chilli and Charred Tomato Salsa are vegan! While I do use cheese to cover my enchilada, you can sub this for a suitable vegan cheese replacement. Even better, you can make my ultimate Vegan Nacho Cheese!
Now, if you don’t have some of the ingredients listed below, simply get creative and adapt it. Making a dish suit you and your preferences is half the fun of cooking. The Charred Tomato Salsa is the best sauce for this dish; if you don’t have fresh tomatoes you can substitute canned tomatoes. I also recommend the sauce used in my Ultimate Pizza recipe as a replacement. Just be sure to add some chilli for a kick of spice. Salsa verde is a punchy and vibrant Mexican green sauce that pairs super well with this dish. Should you not want to make it, you can simply sub this with pesto. Note that if you do this your dish will taste more Mediterranean than Mexican.
We would love to see what you come up with so please share your adaptations! For the full breakdown of the Chilli, and all its variations, click here.
Give serving this enchilada alongside a light and fresh salad a try. It’s also delicious with just a few rocket leaves, and dressed simply with lemon and olive oil!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this vegan?
You can absolutely make this recipe vegan! To hit those essential cheesy notes, cover your enchiladas with your favourite vegan cheeze – or even better, with my ultimate Vegan Nacho Cheez sauce!