Friday, May 7, 2010
Smokey Black Bean Enchiladas
I made this recipe as part of our "cutting back on meat" and my husband and I really enjoyed them. My two young daughters 12 and 4 did not love them, but our guest and her 2 kids ages 12 and 10 really liked them. So, you will have look at the ingredient and see if you think your family will enjoy them. The smokey flavor from the title probably comes from the cumin.
Smoky Black Bean Enchiladas
adapted from: Fake ginger
1 Chipotle pepper from canned "chipotle peppers in adobo sauce"
1 TB olive oil
1 medium onion diced
3 cans black beans (rinsed)
1/2 tsp onion salt
3/4 cup Orange juice
1 cup mild or medium salsa
1 cup tomato sauce
1 tsp oregano
1 tsp cumin
12 corn tortillas
8oz block of cream cheese cut in to 12 slices
2 cups Monterey jack cheese grated
Mince chipotle pepper with knife and fork. Heat oil in skillet over medium heat. Saute onion and chipotle until soft. Stir in beans and orange juice. Simmer 10 minutes. Using back of fork mash half of beans. Cook a few more minutes and mash the beans more. Set aside while you make the sauce.
For the sauce just combine all ingredients in a bowl and stir together.
Preheat oven to 350 degrees.
Place the corn tortillas in a tortilla warmer and heat in microwave for 30-60 seconds until soft.
Lightly spray a 9x13 baking dish. Pour a thin layer of sauce on bottom of dish. Assemble tortillas by placing the filling mixture down the center of each tortilla. Place a slice of cream cheese on top of filling and roll up. Place seam side down in baking dish. Pour remaining sauce over top of tortillas. Sprinkle monterey jack cheese over top. Cover with foil.
Bake for 20 minutes with foil over top and 5-10 minutes with foil off.