Growing up in southern Arizona I was raised on Mexican food and enchiladas are one of my favorite foods. This recipe was easy and it can be tweaked for your taste buds. I am not a fan of black beans but black beans could easily be substituted for the pinto beans. This recipe would also be great made in a slow cooker for supper. Very versatile recipe and we really enjoyed this meal!
If you are interested in this recipe look for it in the upcoming release of The Rolling Kitchen Cookbook, due to be released for free in March.