Salivation Sunday

BLACK BEAN ENCHILADAS

Servings: 24 enchiladas

INGREDIENTS:

* 1/4 cup olive oil
* 4 cloves garlic, chopped
* 1/4 cup all purpose flour
* 3 Tbsp chili powder
* 1/2 tsp cumin
* 2 Tbsp soup base or bouillon
* 1 quart water
* 1 can tomato sauce
* 2 cans black beans, drained & rinsed
* 1 can black bean soup
* 3 cups mexican style cheese, grated
* 24 corn tortillas
* 1 bunch green onions trimmed & sliced

* salsa

* sour cream

EQUIPMENT NEEDED:

1.) Stock pot

2.) Mixing bowl

3.) saute pan

4.) Potato masher

5.) 2 - 9x13 casserole dishes

DIRECTIONS:

1.) Preheat oven to 350º.

Make sauce: 

1.) Pour oil into stockpot on medium.

2.) Add garlic & cook, stirring, 1-2 min. 

3.) Add flour, chili powder, and cumin; stir to combine. 

4.) Cook, stirring, 1-2 min. 

5.) Add soup base, water, and tomato sauce. 

6.) Bring to a boil on medium-high, stirring continuously.  

7.) Cook 1-2 min, until sauce is slightly thickened. 

8.) Set aside.   

Make filling:  

1.) Mash 1 can of beans in mixing bowl. 

2.) Add second can of beans, soup & 2 cups of cheese. 

3.) Mix to combine. 

4.) Set Aside. 

Prepare tortillas:  

1.) Heat saute pan on medium-high. 

2.) Place 1 tortilla in dry pan.

3.) Cook a few seconds on each side, until warm & pliable. 

4.) Transfer to clean plate. 

5.) Repeat with remaining tortillas, stacking them to retain heat. 

Assembly:

1.) Spread about 1/4 cup of sauce on bottom of each casserole dish.
2.) Spread 1/4 cup filling down center of each tortilla.
3.) Roll edge towards middle to enclose filling & roll into a cigar shape.
4.) Arrange enchiladas into 2 rows of 6 per casserole dish.
5.) Pour remaining sauce over enchiladas.
6.) Sprinkle 1/2 cup of cheese over each casserole.
7.) Top with green onions.
8.) Bake uncovered 30-35 min, until sauce is bubbling.
9.) Rest before serving.
10.) Serve with salsa & sour cream.

Go Ahead & Indulge!