Black Bean Enchiladas

Black Bean Chile Mix

This recipe cooks up well in a big batch. For future convenience, scoop ½ c. portions onto plastic wrap and freeze. It starts out thick; for Chile, just add water when heating up, to desired thickness. Top with grated cheese, sour cream, and fresh chopped tomatoes as desired. This mix is versatile; use for burritos, tostadas, and enchiladas. Serves 6-8.

Bring approx. 2 qt. water to a boil, then add and simmer 1-2 hrs. until tender:

> 1 lb. black beans

Strain cooked beans, returning to pot and mashing some w/ potato masher. Set aside.

In iron skillet, sauté the following on med. heat until tender (an hour or so):

> 3 to 4 c. chopped yellow onions > 2 TBS. minced garlic > 3 to 4 TBS. olive oil

You can cover onions with a lid at first, so they “sweat” and cook down quicker. Stir occasionally, turning heat down as necessary. Meanwhile, in a hot, dry skillet, stir the following until toasted, setting aside when done:

> ¼ c. dry basil > ¼ c. oregano > 2 TBS. whole cumin seed

Finally, mix the following all together:

> Cooked, mashed beans > Sautéed onions & garlic > Toasted herb mix > ½ c. tomato paste > 1 TBS. salt > 1 TBS. paprika > ¼ tsp. cayenne

 

Red Sauce

You can make this completely vegetarian-style by omitting the Chicken Stock. It will still have plenty of flavor.

Mix dry ingredients together:

⅓ c. flour > 1 TBS. paprika > 1-2 TBS. Chile Powder > 1 tsp. salt

Add and mix in well:

> ⅓ c. oil

Then add:

> 1 ½ pt. hot chicken stock or water > Optional—substitute canned tomato juice

Bring mixture to a boil, boil 2 minutes, turn off heat.

Black Bean Enchiladas

Sear in hot skillet in a bit of olive oil: > 10 corn tortillas (or more or less)

Lay out on board and fill with ¼ c. Black Bean Chile Mix. Roll up, place in 13x 9″ pan. Pour Red Sauce over, add ¾ lb. or so cheddar cheese slices. Bake at 375, 20 min. or so, until bubbly and golden on top. Top with sour cream or guacamole if desired, or cilantro garnish.

 

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