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Enchiladas are a beloved staple in Mexican cuisine, known for their rich flavors and satisfying combination of textures. Originating from the Aztec civilization, these rolled tortillas filled with various ingredients have evolved over the centuries, becoming a favorite in households around the world. Their versatility allows for endless variations, catering to both meat-lovers and vegetarians alike. Whether you're sitting down for a family dinner or hosting a casual gathering, enchiladas offer a warm and inviting meal that everyone can enjoy.

Lazy Enchiladas

Discover the joy of cooking with this Easy-Peasy Lazy Enchiladas recipe! Perfect for busy nights, this dish simplifies traditional enchiladas without sacrificing flavor. With just a few ingredients, you can customize filling options, whether you prefer black beans, chicken, or fresh veggies. Serve topped with salsa and cheese for a delicious, satisfying meal that everyone will love. Gather your family around the table for this warm, comforting dish!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn kernels, drained

1 cup salsa (choose your preferred heat level)

8 small flour tortillas

2 cups shredded cheese (cheddar or Mexican blend)

1 teaspoon ground cumin

½ teaspoon chili powder

1 cup sour cream or Greek yogurt (for topping)

2 tablespoons fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Mix the Filling: In a large bowl, combine the black beans, corn, ½ cup of salsa, ground cumin, and chili powder. Mix until all ingredients are well incorporated.

      Prepare the Tortillas: On a clean surface, lay out the tortillas. For ease of rolling, you can warm them in the microwave for about 15-20 seconds until pliable.

        Fill the Tortillas: Spoon about ¼ cup of the filling mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased 9x13-inch baking dish.

          Top with Salsa and Cheese: Once all tortillas are rolled and in the dish, pour the remaining salsa over the top, spreading it evenly. Sprinkle the shredded cheese over the salsa to cover completely.

            Bake: Cover the baking dish with aluminum foil (to prevent burning) and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Serve: Once done, take it out of the oven, and let it cool for 5 minutes. Serve the enchiladas topped with sour cream or Greek yogurt and a sprinkle of fresh cilantro.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings