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Black Bean Vegetable Enchiladas with Homemade Enchilada Sauce de Ancho

6 - 8 servings

Ingredients

  • 2 Cups Black Beans - cooked - strained - recipe below
  • 1 recipe Enchilada Sauce de Ancho - recipe below
  • 1 Large Tomato - diced
  • 1 Small Poblano Pepper - roasted - diced
  • 1 Small Red Bell Pepper - diced
  • 1/2 Cup Fresh or Frozen Corn
  • 3 to 4 Cups Jack Cheese - shredded
  • 1/2 Teaspoon Sea Salt
  • 12 Corn Tortillas

Black Beans

  • 1 Cup Organic Dried Black Beans
  • 4 plus 2 Cups Filtered Water
  • 1/4 White or Red Onion - diced
  • 1 Whole Garlic Cloves
  • 1 Teaspoon Sea Salt or to taste

Enchilada sauce

  • 3 Tomatoes
  • 6 Dried Ancho Chilis
  • 1/2 White Onion
  • 2 Cloves Garlic
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Fresh Oregano
  • 1/2 Teaspoon Cumin
  • 2 Teaspoons Sea Salt
  • 1/4 Teaspoon Black Pepper
  • Up to 1 Cup Filtered Water depending on how thin you like it

Radish Pico de Gallo

  • 1 Bunch Radishes - diced
  • 1/2 Red or White Onion - minced
  • 1 Cup Cilantro - roughly chopped
  • 1 Jalapeno Pepper - minced
  • 1 Clove Garlic - minced
  • 1/2 Lime - fresh squeezed
  • 1/4 Teaspoon Sea Salt - or to taste

Garnish options

  • Cherry Tomatoes - I used orange heirloom
  • Avacado or guacamole

Instructions

Black Beans

  1. In a 5 1/2 quart pot, put a small hand full of beans in the pot one handful at a time to make sure there are no rocks.
  2. Rinse the beans and add the water, onion, garlic and chilies.
  3. Bring to a boil then turn down to medium-low.
  4. Cover and cook for about 45 minutes.
  5. Check to see if you need to add more water, then cook for another 45 minutes or longer, checking on water levels.
  6. Add water as needed. You want the beans to be free-flowing.
  7. * Add Sea Salt AT THE END or they will be tough.
  8. Taste to see if they are soft, if so, add the salt.
  9. Let cook for 5 - 10 more minutes to infuse the salt into the beans.

Enchilada sauce

  1. Put peppers and onion in a pot of water and bring to a boil. Boil for a couple minutes.
  2. Core the tomatoes.
  3. After the peppers and onion have boiled for a couple minutes, add the tomatoes for about 2 – 3 minutes or until skin cracks.
  4. Dump everything into a colander, let cool and then peel the skins off the tomatoes.
  5. Add to the food processor.
  6. Add oil, garlic, oregano, cumin and salt in the food processor.
  7. De-stem and de-seed the peppers then add to the food processor and puree everything really well.
  8. Press thru a fine mesh colander into a bowl and then add the water and mix well.

Radish Pico de Gallo

  1. Add everything to a medium bowl, mix together, cover and set aside.
  2. Roasted pepper
  3. Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  4. Char the peppers on all sides turning with a pair of tongs.
  5. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  6. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  7. Slice in half and remove the seeds and stems. Dice and set aside.

Assemble

  1. Pre-heat oven to 350 degrees
  2. Cover the bottom of a 9x14 inch baking pan with a thick layer of enchilada sauce.
  3. On medium-low heat, heat up tortillas on the stove top until soft and pliable.
  4. Hold a tortilla in your hand and fill with a little of the black beans, peppers, corn and cheese.
  5. Roll them up carefully and lay them side by side, seam-side-down and top with enchilada sauce and cheese then bake for 20 - 25 minutes.

Recipe Notes

If you have any vegetable mix leftover, you can sprinkle it on top of the enchiladas before you put on the sauce and cheese.