This recipe is based on one featured in a pbs cooking show I caught one afternoon (unfortunately I can't remember the name), but the filling was chicken. James likes this meal so much that he carries around the list of ingredients in his wallet on the off chance that I'm in the mood to make it. How about that for a recommendation?
ingredients:
1 can black beans
1 can corn
1onion chopped small
1 small can chipotle peppers in adobo sauce
2 cups veggie stock
1/4 cup flour
1 1/2 Tb butter (or "futter" aka fake butter)
corn or flour tortillas (medium sized)
1/2 block of grated chedder cheese
cumin, chili powder, chopped cilantro, and lime juice
In a large frying pan saute chopped onion until clear. Add black beans, corn, and any other veggies you might want. Personally I'm convinced that the juice canned veggies come in tastes like can, so I always drain them in the sink and rinse with water a few times. If you are one of the people that think this is crazy then obviously feel free to enjoy your metallic enchiladas, but I would still drain a little of the juice out to keep the mixture from getting too wet
Add your spices, cilantro, and lime juice to taste. I like to go heavy on the cumin, but keep in mind the sauce is going to be very spicy so you might want to keep the filling on the mild side.
At this point you can can go ahead and turn off the pan so you can focus on the sauce. Also you don't really want scolding hot filling when you're wrapping up the enchiladas.
Preheat your oven to 350 degrees.
In a medium sized pot melt the butter or futter on low heat then add flour, whisking to make sure there is no loose flour left. Let this cook for a couple minutes to get the floury taste out of it (for the record this is not like the can thing, it's universally accepted).
Add about a 1/2 cup of your veggie stock and whisk well. Once the sauce has thickened up to a more gravy like consistency add another 1/2 cup, and so on until all the broth has been used. Try to resist the temptation to add more stock until it really needs it.
Finely chop 2 medium sized chipotle peppers. Of course this is up to your own spice threshold, but don't be a show off, taste them first please. Add peppers to the sauce pot along with a spoonful of the adobo sauce in the can and whisk.
(a warning about these peppers. The spice will linger on everything and tends to stain a little, so you might want to wash your cutting board, knife, and hands right away.)
Set up a little assembly line next to the stove with your tortillas and a large baking pan. Fill your tortilla with two large serving spoon sized spoonfuls of the filling then roll up and place seam down in your baking pan. Don't overfill them or it will be impossible to roll the tortilla up neatly. Keep going with this until you are out of filling and have a nice row of sardine-like tortillas. I usually end up with around 6 or 7 enchiladas.
Pour sauce evenly over the whole pan then add your cheese. I know I said a half block above, but this will vary so just make sure all the tortillas are covered. Besides, is there such a thing as too much cheese? I thought not.
Bake at 350 until the cheese is completely melted and starts bubbling. Honestly I've never timed this part and I usually end up checking it impatiently at least 3 times. If someone wants to tell me what the actual time is I'd be curious to know.
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