Enchiladas with Black Bean and Corn Salsa

15 May

Enchilada 1


  • 3 pounds beef brisket*
  • 2 cloves garlic minced
  • 1 bottle hot taco sauce
  • 1 Tbsp. cumin
  • Enchilada seasoning packet
  • 1 cup extra sharp cheddar cheese, shredded
  • 1 cup Monterrey jack cheese, shredded
  • 8 flour tortillas
  • Sour cream, to top

Black Bean Salsa:

  • 1 can S&W black beans, drained and rinsed
  • 4 ears of corn
  • 1 bunch cilantro, coarsely chopped
  • Juice from 1 lime
  • 1/2 red onion, chopped
  • Salt, to taste
  • Pepper, to taste


  1. Sear brisket on all sides in a dry heavy skillet over medium-high heat.  Place brisket in crockpot with garlic, taco sauce, and cumin.  Set crockpot to low and cook until fork-tender, 6-8 hours.
  2. Remove brisket from crockpot and shred meat removing excess fat.
  3. Place brisket in middle of flour tortillas and roll to close placing tortillas seam side down in a glass baking dish.
  4. Make enchilada sauce according to packet instructions.  Pour enchilada sauce over flour tortillas and top with cheese.
  5. Bake enchiladas at 350F for ~30 minutes or until cheese is bubbling and slightly browned.

Black Bean Salsa:

  1. Grill corn until blackened on most sides.  Remove from grill.  Once cooled, cut corn off the cob.
  2. Combine the all ingredients in a large mixing bowl.
  3. Season with salt and pepper to taste.

Serve enchiladas with a dollop of sour cream and black bean salsa on the side.

* Any type of roast can be substituted in this recipe.  The day I made this, brisket was the cheapest option.

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Posted by on May 15, 2012 in Beans, Crockpot, Entrees, Uncategorized


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