Chipotle Black Bean Enchiladas
Enchiladas are great because they can be vegetarian, but they've got a rich interior texture surrounded by a crispy shell. Since they're baked, you can add cheese and many other toppings to make a very unique meal - even when starting from the same recipe. Originally served as part of: Chipotle Black Bean Enchiladas.
- Vegetable Enchiladas (May 21, 2005)
- Black Bean Enchiladas (June 24, 2002)
Ingredients
- 1 tablespoon olive, divided oil
- 1 medium divided onion (chopped)
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 2 cloves divided garlic (minced)
- 8 ounces frozen niblets corn
- 15½ ounces canned black beans (drained and rinsed)
- 14½ ounces canned, peeled and diced tomatoes (Del Monte Fresh Cut)
- 14½ ounces organic whole peeled tomatoes (Muir Glen) (tomato liquid drained into a bowl)
- 2 canned in adobo sauce chipotle peppers
- 2 tablespoons cilantro (chopped)
- 5 ounces cheddar cheese (shredded, 2 tablespoons reserved for topping)
- 12 corn tortillas
- sour cream, lime wedges, salsa
Instructions
We pre-heat the oven to 375 degrees.
We heat 1/2 tablespoon olive oil in 2 large frying pans. We divide the chopped onion in half, and saute in each pan for a few minutes until translucent. To one pan, we add the chili powder, cumin, and half of the minced garlic. After a minute or so when the spices and garlic are fragrant, we add the frozen corn and black beans. We then add the reserved tomato liquid and let simmer on low heat.
To the other pan, when the onions are translucent, we add the rest of the garlic. In a blender, we puree the diced tomatoes, the whole peeled tomatoes, and the chipotles. We taste for heat, adding more chipotles if necessary. We add this tomato-chipotle mixture to the pan with the onion and garlic and "fry" the sauce for a few minutes. When thickened, we add the cilantro and set aside.
In the microwave, we steam the corn tortillas on a plate between two pieces of dampened paper towels. We microwave them for a minute at full power. In a 9x13 baking dish, we put some of the sauce. We take a corn tortilla, put 2-3 tablespoons of the bean mixture, some cheese, roll it up and place in the baking dish seam-side down. When all tortillas are in the baking dish, we spoon some sauce over and top with the reserved cheese. We have some remaining bean mixture, so we just spoon it into the baking dish and the leftover sauce we reserve to serve with the enchiladas. We cover the casserole with aluminum foil and put it in the oven for about 20 minutes.
We serve with the remaining chipotle sauce, salsa, lime wedges, and sour cream.
Ingredients
- 1 tbsp olive oil (divided)
- 1 medium onion (chopped, divided)
- ½ tbsp chili powder
- 1 tsp cumin
- 2 cloves garlic (minced, divided)
- 8 oz frozen corn
- 15½ oz canned black beans (drained and rinsed)
- 14½ oz canned whole peeled tomatoes (Muir Glen) (liquid drained off and saved)
- 14½ oz canned diced tomatoes (Del Monte Fresh Cut)
- 2 chipotles in adobo
- 2 tbsp cilantro (chopped)
- 12 corn tortillas
- 5 oz cheddar (shredded, 2 tbsp saved for the top)
- sour cream, lime wedges and salsa
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 375°F.
Heat ½ tablespoon of oil in each of 2 large frying pans and cook half the onion in each a few minutes, until translucent.
To one pan, add the chili powder, cumin and half the garlic. When fragrant, add the corn, beans and the saved tomato liquid and simmer on low.
Add the rest of the garlic to the other pan. Purée both cans of tomatoes with the chipotles in a blender, tasting and adding more chipotle if you want it hotter. “Fry” the sauce in that pan a few minutes, until thick, then stir in the cilantro.
Kid job
Microwave the tortillas between damp paper towels 1 minute. Spread some sauce in a 9-by-13-inch dish. Fill each tortilla with 2 to 3 tablespoons of beans and some cheese, roll it up, and lay it seam side down.
Spoon over some sauce and the saved cheese, and any leftover beans. Cover with foil and bake about 20 minutes.
Serve with the rest of the sauce, salsa, lime wedges and sour cream.