Ingredients (use vegan versions):
12 corn tortillas
2 cup enchilada sauce
1 cup cheeze sauce
4 cup black beans
3 chipotle peppers canned in adobo sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup water
Directions:
This is an easy enchilada recipe I came up with today. My friend really liked it, so I will share.
Place black beans (rinse first if using canned), chipotle peppers (can use more if you like it HOT!), onion, pepper, and water in a large skillet. Heat over medium low heat, mashing beans and chipotle peppers to break them up, for about 15 minutes. Add a bit more water if you need to, it should have the constancy of refried beans but be more chunky.
While the filling is being made, heat up the enchilada sauce. I make my own (tomato sauce, water, garlic powder, cumin, chili powder to taste). Pour about half of this in the bottom of a 9 by 13 or so pan to cover the bottom.
Also prepare your cheeze if you are using it. I use dragonfly's uncheeze recipe on this site. You could also use a shredded vegan cheeze if you like it.
To prepare tortillas, place on a plate and cover with a damp towel. Microwave for a minute or two, until they are hot and very flexible. If they are not warmed up, corn tortillas will break.
Place about 1/4 - 1/2 cup of filling along the middle of the tortilla and roll it over to make a filled tube. Place into the pan. Repeat with the rest of the tortillas. This amount fills the pan for me. Some people dip their tortillas in the enchilada sauce first but I don't...it is more messy that way.
After filling all the tortillas and placing them in the pan, cover with remaining enchilada sauce. Use a spoon to make sure everything is covered and wet. Put cheeze on top.
Place in a 350 degree oven for about half an hour, or until the top is browned. It is warm going into the oven, so this part is really just to get them really hot and to let the flavors blend together.
Serves: 6
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