Editor’s Note: This recipe is a delicious, successful blend of economy with flavor. Black beans, onions, chiles, and seasoned tortillas all combine to create these Bean Sauce Enchiladas.
ENFRIJOLADAS (Bean Sauce Enchiladas)
Yield: 6 servings of 2 enchiladas
2 cups dried black beans
1½ cups yellow onion, diced
2 garlic cloves, minced
2½ teaspoons salt
2 sprigs fresh epazote
8 cups water
½ cup vegetable oil
2 chile de arbol, stems and seeds removed
1 lb. Queso Fresco, shredded
12 Seasoned Tortillas for Enchiladas (separate recipe below)*
Read Related: Weekend Cooking: Stacked Enchiladas
- Sort through dry beans to ensure there is no foreign debris. Rinse well using a colander.
- Using a medium stock pot, add beans, garlic, only 2 teaspoons of the salt, only 1 cup of the diced onion, only 1 sprig epazote and water. Simmer for 1 hour and 45 minutes.
- While bean mixture is simmering, grind chile de arbol with a molcajete or mortar and pestle. Use a tablespoon of water to help grind the chiles if you like.
- Pass ground chile mixture through a small strainer to remove chile skins. Reserve liquid and discard solids.
- When bean mixture is cooked, put one half of the beans and simmering liquid into a blender and puree for about one minute. Repeat with remaining half.
- Heat oil in medium sized skillet on medium heat. Add remaining ½ cup of diced onions and sauté until browned.
- Add pureed bean mixture, another ½ teaspoon of salt, the other sprig of epazote and chile de arbol liquid and cook for about 3 minutes. Finished sauce should resemble a thin gravy.
- Remove epazote sprig, if desired.
- Prepare Seasoned Tortillas for Enchiladas, if not already done.
- Place approximately 3 tablespoons (one ounce) shredded queso fresco on the center of each tortilla. Roll the tortillas up to form enchiladas and place side-by-side in an un-greased rectangular pan.
- Pour black bean sauce over the enchiladas and bake at 350 degrees for about 7 minutes. Cheese will not melt.
- Garnish Enchiladas with remaining queso fresco before serving.
SYLVIA’S SEASONED TORTILLAS FOR ENCHILADAS
Chile Seasoning Sauce:
9 chile cascabel (a.k.a. Chile Guajillo)
3 chiles de arbol
1 quart water
- Remove stems and seeds and rinse chiles.
- Place in a medium stock pot and simmer for one hour.
- Remove chiles from pot with slotted spoon or tongs and place into blender with enough of the chile simmering water to cover the top of the chiles.
- Blend on high speed until liquefied (about 1 minute.
- Strain Chile liquid through fine metal strainer, reserving the liquid and discarding the solids.
- Set liquid aside to cool.
12-18 white corn tortillas
1 cup vegetable oil
3-4 cups of Chile Seasoning Sauce (above recipe)
- Heat vegetable oil in large skillet.
- Dip each tortilla individually in the Chile Seasoning Sauce and stack on a plate.
- Place one dipped tortilla at a time in the hot oil for approximately 15-30 seconds and turn.
- Cook another 15-30 seconds and remove.
- Repeat until all seasoned tortillas are fried in the oil.
- Stack until ready to use.
Recipes Copyright 2007 © Sylvia Casares. All rights reserved.