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, read more.

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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