Black Bean Enchiladas

Name: Black Bean Enchiladas
Ingredients: 1 cup onion, chopped; 1 tablespoon olive oil; 3 garlic cloves, chopped; 1 teaspoon dried oregano; 2 (15 ounce) cans black beans, drained and rinsed; 1 chipotle chile in adobo; 1 tablespoon adobo sauce; 12 teaspoon kosher salt; 14 cup chicken broth; 12 cup asadero cheese or 12 cup monterey jack cheese, shredded; 48 inches corn tortillas; 2 tablespoons olive oil; 2 cups salsa verde; 12 cup queso fresco or 12 cup feta cheese, crumbled; 4 dried ancho chili peppers (red Anaheim) or 6 dried New Mexico chiles (red Anaheim); 13 cup apple cider vinegar; 4 garlic cloves, peeled; 1 teaspoon salt; 1 teaspoon cumin seed; 12 teaspoon dried oregano; 12 teaspoon ground black pepper; 14 teaspoon ground coriander; 1 pinch ground cinnamon

23 ingredients

27 steps

Ingredients

1 cup onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
1 chipotle chile in adobo
1 tablespoon adobo sauce
12 teaspoon kosher salt
14 cup chicken broth
12 cup asadero cheese or 12 cup monterey jack cheese, shredded
48 inches corn tortillas
2 tablespoons olive oil
2 cups salsa verde
12 cup queso fresco or 12 cup feta cheese, crumbled
4 dried ancho chili peppers (red Anaheim) or 6 dried New Mexico chiles (red Anaheim)
13 cup apple cider vinegar
4 garlic cloves, peeled
1 teaspoon salt
1 teaspoon cumin seed
12 teaspoon dried oregano
12 teaspoon ground black pepper
14 teaspoon ground coriander
1 pinch ground cinnamon

Directions

1

Enchiladas.
2

Preheat oven to 400o
3

Saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes.
4

Add garlic and oregano; saute I minute.
5

.
6

Puree half the beans, the chipotle, the sauce, and salt in a food processor.
7

Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree.
8

**Stir in any add-ins as well.
9

Assemble enchiladas frying tortillas in 2 T oil until flexible.
10

Dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up.
11

Top with I cup sauce and crumbled cheese.
12

Bake enchiladas for 10 minutes.
13

Serve with Corn Salsa.
14

**FillingAdd-Ins.
15

I cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo.
16

I cup cooked shredded chicken.
17

I cup cooked shredded pork.
18

I cup bacon bits and chopped scallion.
19

I cup cooked long-grain rice.
20

Adobo Sauce
21

Cover the peppers with boiling water in a bowl.
22

Let soak for 20 minutes.
23

Drain the peppers, reserving water.
24

Slit the peppers open and discard the stems and seeds.
25

Put the peppers and 1/4 Cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste.
26

Note: This is usually used as a marinade with pork (beef, too).
27

Marinate Time: 12 hours to 3 days.