I have no idea how "authentic" these are, but they're yummy :-)
Black Bean Enchiladas
SAUCE
2 Tbsp. Oil
2 cloves Garlic -- minced
2 Tbsp. Flour
1 1/2 Tbsp. Chili powder
1/4 tsp. Cumin
2 cups Chicken broth (or vegetable stock)
1 8-oz. can Tomato sauce
FILLING
1 can Black beans -- rinsed and drained
1 can Caribbean black bean soup
3 cups Shredded Mexican cheese blend -- divided
6 large Tortillas
1 bunch Green onions -- chopped
In a large mixing bowl, mash black beans. Mix in soup and two cups of cheese. Set aside.
In a medium saucepan, sauté garlic in oil. Add the flour, chili powder, and cumin and stir into a paste. Stir in tomato sauce and chicken broth. Bring to boil and stir until slightly thickened. Spread 1/2 cup of sauce on the bottom of a 9 x 13 pan.
Fill tortillas with about 1/2 cup of filling, roll up, and place in pan. Pour sauce over tortillas and top with remaining cheese and onions.
What kind of tortillas is this for? Flour or corn?
ReplyDeleteWe always use flour tortillas. Whole-wheat if we can find them. But corn would probably work too?
DeleteCorn ones give a very different flavor profile, which doesn't always work with the ingredients, that's why I wanted to find out which one you used. I'm off wheat again, so now double-checking recipes before I make them!
DeleteYes, they do. I don't mind their flavor, but I really don't like the texture of corn tortillas much. Except to make into tortilla chips! Lol.
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