I sort of assumed that writing about what I eat for dinner would mean I would never struggle with the question – “what’s for dinner?”. Surely, after a year or two of writing a food blog, I’d have built up enough of a repertoire that I could easily come up with an answer to that question every night of the week. Turns out, that couldn’t be further from the truth. Now I have this habit of way over-thinking the question of what’s for dinner. I forget some simple, obvious favorites. Like enchiladas – why on earthy haven’t I made these since I started blogging?
I realized this oversight last week and promptly made enchiladas. For dinner. Twice.
These enchiladas make a great weeknight meal. You make the entire dish, from start to finish, in a skillet and put the whole thing in the oven. At the end, you’ll have almost no dishes to wash but you will have a skillet full of delicious vegetarian enchiladas.
I may not always have a response to the “what’s for dinner” question, but this week, these enchiladas made for a pretty good answer.
Black Bean and Goat Cheese Enchilada Skillet
For the filling:
- 2 teaspoons olive oil
- 1/2 cup chopped yellow onion
- 1 clove garlic, minced
- 1 (15-ounce) can black beans, drained
- 1/2 cup vegetable broth
- 1 Tablespoon finely chopped cilantro
- 2 ounces goat cheese
For the sauce (see note):
- 2 teaspoons olive oil
- 1/4 cup minced yellow onion
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1.5 cups vegetable stock
- 1 (6-ounce) can tomato paste
- 6 (6-inch) corn tortillas
- 2 ounces goat cheese, crumbled
- a few sprigs cilantro
- Preheat the oven to 350 degrees F.
- Put an oven-safe 8-inch skillet over medium heat. When the pan is hot, add the olive oil, onion and garlic. Cook, stirring frequently, until the onions just begin to soften, about 3 minutes. Add the black beans and broth and bring to a simmer. Simmer the beans, gently pressing them against the sides and bottoms of the pan with the back of a spoon to break them up, until most of the broth has cooked off, about 10 minutes. Remove the pan from the heat and stir in the cilantro and goat cheese. Transfer the filling to a bowl and return the pan to the heat (don't worry about wiping down the pan before making the sauce).
- To make the sauce, with the pan over medium heat, add the olive oil and minced onion. Cook, stirring frequently, until the onions just begin to soften, about 3 minutes. Add chili powder, cumin, and oregano. Stir to coat the onions. Add vegetable stock, and tomato paste and stir until all of the ingredients are incorporated. Bring the mixture to a simmer and allow to simmer for 5 minutes. Taste and add salt, as needed. Turn off the heat. Transfer 1.5 cups of the sauce to a small bowl and set aside, leaving just a thin layer of sauce in the pan.
- To assemble the enchiladas, place one corn tortilla in the bottom of the pan. Top with a generous spoonful of the sauce and a spoonful of the black bean filling. Repeat with the remaining tortillas, sauce, and black bean filling. End with a tortilla and a generous spoonful of sauce, spreading the sauce to cover the tortilla. Sprinkle the top with goat cheese. Bake until the goat cheese is golden and the sauce on the sides of the pan is bubbling, 15 minutes. Top with cilantro and serve immediately.