We recently returned from a trip to the west coast, Santa Monica, California to be exact, where my husband was brought for work, and we were fortunate enough to tag along. When one thinks of California, they may think of sandy beaches, golden sunshine and warmer temperatures.
So you can imagine how we felt when what was supposed to be a break from winter coats and boots, ended up being a few days of chilly temperatures and sporadic rain. It never rains in California!! However, we were blessed with a couple gorgeous days, and certainly made the most of them.
But whether there is rain or shine, you can always find one thing in California, the fantastic Mexican cuisine, a culture which lives and thrives in Los Angeles, and all along the southern west coast.
From the colorful landscapes, to the hacienda-style abodes, to the latin music which spills out of cars and into the streets. Mexican culture is a mainstay of Southern California.
Fortunately for all who live there, and for all who visit, there are always delicious latin treats around every corner. From tacos to taquitos, and empanadas to enchiladas, you can find all sorts of typical Mexican cuisine, whether it be in a fine restaurant or simply at one of the famous food trucks located along the beach.
Back in New York, and ever craving those flavors from south of the border, I have prepared a BEYOND SIMPLE recipe, mini enchilada bowls. They are sure to be a crowd pleaser and requires very little prep, which isn’t usual when one prepares a Mexican dish. There is always tons of prep! However, with this recipe for mini enchilada bowls, you can count on it taking very little time, so go ahead and pour yourself that margarita!
Mini Enchilada Bowls
- 2 (10 ct.) package of mini (4 inch) flour tortillas
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can refried beans
- 1 (8-oz.) can red enchilada sauce
- 1 (4-oz.) can chopped green chiles
- 1 cup Monterey Jack cheese, shredded
- 1 cup shredded iceberg lettuce
- 1/2 cup prepared pico de gallo
- 1/2 cup sour cream
- 3 tablespoons thinly sliced scallion
Preheat oven to 350°F. Gently tuck tortillas into lightly greased (with cooking spray) cups of 2 (12-cup) muffin pans. Bake in preheated oven until tortillas have hardened and browned slightly on the sides, 12 to 15 minutes.
Stir together black beans, refried black beans, enchilada sauce, and green chiles in a medium bowl. Divide mixture evenly among baked tortilla cups. Sprinkle with cheese, and bake at 350°F until cheese melts, about 15 minutes.
Transfer mini enchiladas from muffin cups to a serving platter. Top evenly with lettuce and pico de gallo. Drizzle with sour cream, and sprinkle with scallions.