Enchilada Sauce:
1 ½ tablespoons vegetable oil
1/2 onion chopped fine
3 cloves garlic
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon salt
2 teaspoons sugar
16 oz tomato puree
1 cup shredded cheddar
Filling
½ cup water
1 can black beans, rinsed and drained
1 tbl vegetable oil
1/2 onion, chopped fine
1 tablespoon ground cumin
1 teaspoon chipotle pepper in adobo
1 ½ lbs ground beef
1 teaspoon salt
Tortillas
1 cup shredded cheddar
Saute onion, garlic, chili powder, coriander, cumin, salt,
and sugar until softened. Add tomato
puree and simmer 8 minutes. Blend
smooth. Wipe out pan.
Combine water and half of beans in a bowl and mash with
a potato masher. Heat oil in skillet add onion and cook until
just browning. Add cumin and chipotle pepper. Cook until fragrant. Add beef and
cook until no longer pink. Stir in mashed bean mixture. Cook, stirring
constantly, 3 minutes. Add whole beans
and salt. Scrape into bowl and let cool. Stir in cheese.
Spread sauce in a greased 9 by 13. Heat oven to 400. Fill
tortillas with filling, roll, and place seam side down in the pan. Cover with
remaining sauce and cheese. Cover with foil and bake 20 minutes. Serve with
sour cream and lime wedges.
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