Lazy Enchiladas

Some nights you want enchiladas but you absolutely do not want to roll, stuff, and bake a dozen tortillas. This is that recipe. Black beans, corn, mushrooms, and stewed tomatoes simmer together in a cumin-and-chili-spiced broth until everything is fragrant and saucy. Then you just spoon it all over warm flour tortillas and call it dinner.

The cinnamon is the sneaky ingredient here. Just half a teaspoon adds a warm, almost smoky depth that makes people ask what your secret is. Combined with oregano and cumin, it builds a spice profile that punches way above its weight for such a simple dish.

Pro Tips

• Keep the broth soupy, not thick. You want enough liquid to soak into the tortillas when you spoon it over. Think stew, not chili.
• Water saute means exactly that. Use a splash of water instead of oil to cook the onions and peppers. It keeps things light and lets the vegetables’ own flavors come through.
• Add the beans last so they hold their shape. Simmering them too long turns them mushy.
• Warm your tortillas on a dry skillet until they puff slightly. This makes them soft and pliable, ready to absorb all that broth.

Variations

• Swap black beans for pinto beans and add a squeeze of lime at the end.
• Stir in a handful of baby spinach during the last minute for some green.
• Top with diced avocado and pickled red onions for a fresh, crunchy contrast.