Have been wanting to try this looks good.
Yes, I’m well aware that you don’t need me to tell you how to make enchiladas. There are plenty of people who are far more versed in Mexican food than I. If you Google “enchiladas” you’ll get about eleventy billion hits before this one shows up. But that’s all good, because I’m not really here to tell you how to make enchiladas. I’m not here to sell you on a 30-minute “quick & easy” version, a 7-hour “authentic” version, the best ever bean enchiladas!!!, or a “skinny” version that tastes “just as good as the real thing!” I am here to tell you that random leftovers and a well-stocked pantry can make for a damn fine enchilada.
You see that plate up there? Every element on it was made from scratch: the blue corn tortillas, the lime & cumin black beans (cooked from dry!), the red…
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