Chipotle Black Bean Enchiladas with Angel Sweet® Tomatoes

Serves

3Chipotle Black Bean Enchiladas with Angel Sweet® TomatoesServes 3

Prep Mins

1060 Mins

Total Hours

1

Ingredients

For the enchilada sauce:

  • 1 Tbsp. canola oil
  • 1 red onion, chopped into large chunks
  • 3 garlic cloves, smashed
  • 1 pint Angel Sweet® Tomatoes
  • 1 (3.5 oz.) can chipotle chilis in adobo sauce
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 cup vegetable stock or water
  • Kosher salt and black pepper, to taste

 

For the black bean enchiladas:

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (3.5 oz.) can diced green chiles
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ¾ cup Monterey Jack cheese, shredded
  • 6 (8-inch) soft corn or flour tortillas

 

For the garnish:

  • ½ cup Angel Sweet® Tomatoes, halved
  • ¼ cup red onion, diced
  • ¼ cup cilantro leaves
  • Sour cream, if desired
  • Guacamole, if desired

Directions

For the enchilada sauce:

  • Heat the oil in a large pot over medium heat. Add the onion and sauté until softened and translucent. Add the garlic and sauté for about 30 seconds, or until fragrant.
  • Add the tomatoes, chipotle, and adobo sauce and spices and cook until the sauce has thickened, and tomatoes have softened and begun to break down. Add in the vegetable stock and simmer over low heat for 20 minutes, or until the liquid has reduced by half.
  • Transfer to a blender or use an immersion blender to purée the sauce. Season to taste and reserve.

 

For the black bean enchiladas:

  • Preheat the oven to 375°F degrees.
  • In a large bowl, add the black beans, green chiles, cumin, chili powder, cheese, 2 Tbsp. of the enchilada sauce, and stir well to combine.
  • To the bottom of a medium casserole dish, evenly spread 1 cup of the enchilada sauce. Lay out a tortilla on a clean working surface and add ½ cup of the bean mixture in a row in the center of the tortilla. Roll up the tortilla and place seam-side down into the casserole dish. Repeat with the remaining tortillas.
  • Pour ½ cup of the remaining sauce over the enchiladas and reserve the remaining for serving sauce.
  • Bake until the sauce bubbles and the cheese is melted, about 15-20 minutes. Top with tomatoes, onion, and cilantro and serve with sour cream and guacamole, if desired.

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