Black Bean Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

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
• 1/2 teaspoon kosher salt
• 1/4 cup chicken broth
• 1/2 cup asadero cheese or 1/2 cup monterey jack cheese, shredded
• 48 inches corn tortillas
• 2 tablespoons olive oil
• 2 cups salsa verde
• 1/2 cup queso fresco or 1/2 cup feta cheese, crumbled
• 4 dried ancho chili peppers (red anaheim) or 6 dried new mexico chiles (red anaheim)
• 1/3 cup apple cider vinegar
• 4 garlic cloves, peeled
• 1 teaspoon salt
• 1 teaspoon cumin seed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground coriander
• 1 pinch ground cinnamon

Recipe

• 1 enchiladas.
• 2 preheat oven to 400o
• 3 saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes. add garlic and oregano; saute i minute.
• 4 .
• 5 puree half the beans, the chipotle, the sauce, and salt in a food processor.
• 6 combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree. **stir in any add-ins as well.
• 7 assemble enchiladas frying tortillas in 2 t oil until flexible. dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up. top with i cup sauce and crumbled cheese. bake enchiladas for 10 minutes. serve with corn salsa.
• 8 **fillingadd-ins.
• 9 i cup mexican chorizo sausage, browned and crumbled; or diced spanish chorizo.
• 10 i cup cooked shredded chicken.
• 11 i cup cooked shredded lamb.
• 12 i cup bacon bits and chopped scallion.
• 13 i cup cooked long-grain rice.
• 14 adobo sauce
• 15 cover the peppers with boiling water in a bowl. let soak for 20 minutes. drain the peppers, reserving water. slit the peppers open and discard the stems and seeds. put the peppers and ¼ cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste.
• 16 note: this is usually used as a marinade with lamb (beef, too).
• 17 marinate time: 12 hours to 3 days.