Saturday, July 25, 2009

Vegetarian Enchiladas with homemade sauce

Tonight's dinner attempt is going to be a combination of two different recipes. We'll see how it turns out! I'm going to use the recipe for the interior of the enchilada that I found on line and my friend Jean's recipe for the homemade enchilada sauce. Stay tuned to see how it turned out!

I doubled it to make a huge batch to have some for the freezer, which worked really well.

Filling:

Black Bean Enchiladas

2 cans black beans, drained and rinsed
1 tsp oil
1 c chopped onion
3-4 cloves garlic, minced
1 c corn kernels
½ c green bell pepper, diced
1 can (4.5 oz) chopped green chiles, drained
2 tsp ground cumin
1 c shredded Monterey Jack cheese

6 inch corn tortillas--a big stack of them!
salt & pepper to taste

Sauce

2 tablespoons flour
1 ½ tablespoon chili powder
1 ¼ tablespoon cocoa powder
½ tablespoon sugar
¼ teaspoon salt
1 ½ cups water
2 ½ cups tomato sauce (this was 1.5 cans)
3 ounces tomato paste (1/2 a little can)

Directions for filling:

Preheat oven to 350° and lightly grease a 9×13″ baking dish. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté until aromatic and onions are softened. Add green peppers (and corn if using frozen), sautéing until softened. Stir in beans, cumin, green chiles & corn (if using fresh). Cook for ~5 minutes until warm; partially mash beans. Remove the pan from the heat, mix in 1/2 cup cheese. Season with salt & pepper as desired.

Spoon some of the black bean mixture down the center of a tortilla. Roll up and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 15 minutes. Remove foil, sprinkle with remaining shredded cheese and bake for 10 more minutes until cheese is melted.

Sauce Instructions:

Combine the flour, chili powder, cocoa powder, sugar and salt—set aside.
In a medium sauce pan, add tomato sauce, water, tomato paste. Heat and stir in flour mixture using a wisk. Continue stirring over medium heat while sauce thickens. Simmer 30-45 minutes stirring occasionally.

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