Print

Smoky Black Bean Enchiladas.

from Vegetarian Classics

Ingredients

For the filling:

  • 1 chipotle pepper preferably canned in adobo sauce
  • 1 tablespoon olive oil
  • 1 medium onion minced
  • 3 15-ounce cans of black beans, rinsed
  • 3/4 cup orange juice

For the sauce:

  • 1 cup mild or medium salsa
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 12 6-inch corn tortillas
  • 6 ounces light cream cheese cut into 12 slices
  • 2 cups grated Monterey Jack cheese

Instructions

  1. Mince chipotle pepper with knife and fork, being careful not to get any on your skin. (If using a dried chipotle, cover it with boiling water and let sit for 10 minutes before mincing.)
  2. Heat oil in a medium saucepan over medium heat. Saute onion and chipotle pepper until soft. Stir in beans and orange juice. Simmer 10 minutes. Using the back of a large spoon, mash half of the beans. COok the beans a few more minutes or until they become the texture of mashed potatoes. Set aside while you make the sauce.
  3. Combine salsa, tomato sauce, oregano, and cumin in a bowl.
  4. Preheat oven to 350.
  5. Wrap the tortillas in foil and bake 10 minutes to soften. Let cool slightly. Keep the oven on.
  6. Lightly oil 2 shallow baking dishes. Pour a thin layer of sauce on the bottom of each dish. To assemble the tortillas put about 6 tablespoons of filling on each tortilla. Top with a slice of cream cheese. Roll the enchiladas and place seam side down into a baking dish. Repeat until all 12 tortillas are filled and rolled. Pour the sauce over the enchiladas and sprinkled on the Monterey Jack. Cover the dishes with foil. (At this point you can refrigerate the enchiladas up to 4 hours. Bring to room temperature before baking.)
  7. Bake, covered, for 25 minutes or until just heated throughout. Let sit 5 minutes before serving.