Veg Classics -- Smoky Black Bean Enchiladas

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Smoky Black Bean Enchiladas

 

Recipe By :Vegetarian Classics, Jeanne Lemlin

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Classics

 

Amount Measure Ingredient -- Preparation Method

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THE FILLING:

1 chipotle chile -- preferably canned in adobo sauce (or

dried)

1 tablespoon olive oil -- plus extra for greasing

1 medium onion -- minced

3 15 oz cans black beans -- rinsed in a strainer

3/4 cup orange juice

THE SAUCE:

1 cup mild or medium salsa

1 cup tomato sauce

1 teaspoon dried oregano

1 teaspoon ground cumin

12 6-inch corn tortillas

6 ounces light cream cheese -- (Neufchatel) cut into 12 slices

2 cups grated Monterey Jack cheese

 

If you are using a chipotle pepper in adobo sauce, place it on a small plate and

mince it using a knife and fork. You don't want to handle it with your fingers.

If you are using a dried chipotle, cover it with boiling water and soak for 10

minutes. Remove from the water and mince with a knife and fork.

 

Heat the oil in a medium saucepan over medium heat. Saute the onion and

chipotle pepper until soft, about 10 minutes. Using the back of a large spoon,

mash half of the beans by pressing them against the sides of the pan. Cook the

beans a few more minutes or until the texture of mashed potatoes. Let the beans

cool.

 

To make the sauce, combine the salsa, tomato sauce, oregano, and cumin in a

bowl.

 

Preheat the oven to 350ºF.

 

Wrap the tortillas in foil and bake 10 minutes. This will soften them and

prevent them from splitting when rolled. Let cool slightly. Keep the oven on.

 

To assemble the enchiladas, lightly oil 2 shallow 2 1/2-quart baking dishes such

as 12x2x7-inch Pyrex dishes. (You don't want to crowd the enchiladas.) Pour a

thin film of sauce on the bottom of each dish. Divide the filling in half. Lay

6 tortillas on a work surface and place 6 spoonfuls of the filling on half of

each tortilla. Top with a slice of cream cheese. Roll the enchiladas and place

seam side down in the baking dish. Repeat with the remaining 6 tortillas and

remaining half of filling. Pour the sauce all over the enchiladas and sprinkle

on the grated cheese. Cover the dishes with foil. (The enchiladas can be

prepared to this point and refrigerated for up to 4 hours in advance.) Bring to

room temperature before baking.

 

Bake, covered, for 25 minutes, or just until hot throughout. Let sit 5 minutes

before serving.

 

TIP: Because the tortillas will absorb a lot of the sauce and become very soft,

it's best not to assemble the enchiladas more than 4 hours in advance. If you

want to do more advance preparation, prepare all of the components separately

(up to 2 days in advance) and put the enchiladas together a few hours before

cooking.

 

S(ISBN):

" "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 1110 Calories; 23g Fat (18.4% calories

from fat); 63g Protein; 169g Carbohydrate; 37g Dietary Fiber; 50mg Cholesterol;

904mg Sodium. Exchanges: 10 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 1094 0 0 0 0 0 1325 0 0 0 0 0 916