July 15, 2024
Enchiladas
Ingredients
Enchilada Sauce
2 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce, to taste
1 ½ cups tomato sauce
½ tsp chipotle chili powder
½ tsp ground cumin
¾ cup vegetable broth
Kosher salt and fresh pepper to taste
Beans
1 tsp extra virgin olive oil
2 cans black beans
1 cup diced onion
2 large garlic cloves, minced
¼ cup cilantro
Kosher salt
1 tsp cumin
½ tsp dried oregano
1 tsp chipotle chili powder
⅓ cup vegetable broth
½ cup tomato sauce
Enchiladas
8 7-inch flour tortillas
1 cup shredded Mexican cheese blend, or cheddar
Olive oil spray
2 tbsp chopped scallions or cilantro, for topping
Directions
1
Preheat oven to 400F degrees.
2
Spray a medium pot with oil and and add garlic, sauté 30 seconds. Add chipotle chiles, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes, to let the flavors meld. Set aside until ready to use.
3
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add beans, salt, cilantro, cumin, oregano, chili powder, tomato sauce, broth, and cook 4 to 5 minutes. Remove from heat.
4
Spray a 13 by 9-inch glass or ceramic baking dish with oil. Put 1/3 cup bean mixture into each tortilla and roll it.
5
Place on baking dish seam side down, top with sauce. Then top with cheese.
6
Cover with foil and bake in the oven on the middle rack for 20-25 minutes, until it's heated through and the cheese is melted. Garnish with scallions or cilantro.
Alfred Photos
