Week 58, Recipe 5: Enchiladas Negras

Photo from www.myrecipes.com (Sunset Magazine, 2004)

NOTES

• A delicious vegetarian (but no less hearty) twist on your enchiladas. This recipe seemed much more "summer-y" then regular enchiladas. Sorry, didn't get a pick of this one!
• Recipe modified from myrecipes.com (Sunset Magazine, 2004)
• Make casserole night before or morning of and chill in fridge until ready to cook.

INGREDIENTS

• 1 can (7 oz.) diced green chilies OR if you're feeling adventurous, 8 oz fresh poblano chilies (sometimes mistakenly labeled pasilla), rinsed, stemmed, seeded, and finely chopped (1 cup)
• 1 onion, peeled and finely chopped
• 1 tsp cumin
• 1 1/2 cups vegetable or chicken broth
• 2 tbsp cornstarch
• 1/2 c sour cream
• 1 can (15 oz.) black beans, rinsed and drained or cooked dried beans
• 1 1/2 cups green salsa (salsa verde, refrigerated or canned; about 14 oz.)
• 1 can (10 oz.) red enchilada sauce
• 12 corn tortillas (6 1/2 to 7 in. wide)
• 2 cups shredded cheddar cheese
• Optional toppings: guac, salsa, chopped green onions, extra sour cream, fresh cilantro, tomatoes, lettuce, etc.

DIRECTIONS

1. In a 5- to 6-quart pan, combine chilies, onion, cumin, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are dry and beginning to brown, about 20 minutes.

2. In a bowl, blend cornstarch with the remaining 1 cup broth. Add 1/2 cup sour cream and whisk to blend. Add to onion/chile mixture and stir until boiling, 1 to 3 minutes.

3. In a blender, food processor or with an immersion blender, whirl beans, salsa, and enchilada sauce.

4. Pour about half of the bean sauce into a 9- by 13-inch baking dish. Stack 6 tortillas and cut in half. Lay 6 of the halves in casserole, straight edges against casserole sides, then overlap 3 whole tortillas to completely cover bottom. Scrape onion mixture onto tortillas and spread level. Fit straight edges of remaining tortilla halves against casserole sides, then overlap remaining whole tortillas to cover filling. Pour remaining black bean sauce over tortillas and spread to coat completely.

5. Bake in a 350° oven until sauce is bubbling, 35 to 40 minutes (45-50 minutes if chilled). Sprinkle with cheese and bake until melted, 3 to 5 minutes longer.

6. Serve with desired toppings.