Black Bean Enchiladas Recipe

Directions:

1. Enchiladas.
2. Preheat oven to 400o
3. Saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes. Add garlic and oregano; saute I minute.
4. Puree half the beans, the chipotle, the sauce, and salt in a food processor.
5. Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree. **Stir in any add-ins as well.
6. Assemble enchiladas frying tortillas in 2 T oil until flexible. Dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up. Top with I cup sauce and crumbled cheese. Bake enchiladas for 10 minutes. Serve with Corn Salsa.
7. **FillingAdd-Ins.
8. I cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo.
9. I cup cooked shredded chicken.
10. I cup cooked shredded pork.
11. I cup bacon bits and chopped scallion.
12. I cup cooked long-grain rice.
13. Adobo Sauce
14. Cover the peppers with boiling water in a bowl. Let soak for 20 minutes. Drain the peppers, reserving water. Slit the peppers open and discard the stems and seeds. Put the peppers and 1/4 Cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste.
15. Note: This is usually used as a marinade with pork (beef, too).
16. Marinate Time: 12 hours to 3 days.