Black Bean Enchiladas

Black Bean Enchiladas

From: Cuisine at Home, Issue No. 44

Makes 8 enchiladas
Total Time: 40 minutes
Nutrition: Per enchilada - 342 calories; 40% from fat; 15g total fat; 43g carbs; 1066mg sodium; 11g fiber.

Ingredients:

• 1 cup onion, chopped
• 1 tbs olive oil
• 3 garlic cloves, chopped
• 1 tsp dried oregano
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 chipotle chile in adobo sauce
• 1 tbs adobo sauce
• 1/2 tsp salt
• 1/4 cup chicken broth
• 1/2 asadero or Monterey Jack cheese, shredded
• 8 6" corn tortillas
• 2 tbs olive oil
• 2 cups "Salsa Verde" (Recipe on this blog)
• 1/2 cup queso freso or feta cheese crumbled

Additional Add-ins:

• 1 cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo
• 1 cup cooked, shredded chicken
• 1 cup cooked, shredded pork
• 1 cup bacon bits and chopped scallion
• 1 cup cooked long-grain rice

Instructions:

1. Preheat oven to 400 degrees
2. Saute onion in oil in a large nonstick skillet over medium high heat for 3 minutes. Add garlic and oregano; saute 1 minute.
3. Puree half of the beans, the chipotle, the sauce, and salt in a food processor. 
4. Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree.
5. Cover bottom of pan with 1 cup of salsa verde.
6. Fry corn tortillas in a little oil to soften them. Dip tortillas in salsa at bottom of pan to coat one side. Fill with 1/3 cup of bean mixture and roll up; placing seam side down.  Repeat with all 8 of the tortillas. Top with 1 cup of salsa verde and crumbled cheese.
7. Bake enchiladas for 10 minutes. Serve with corn salsa (also on this blog).