Black Bean & Cheese Enchiladas

by

Morwen

Though this meal is scrummilicious, it can be exhausting to make...or at least I find it exhausting sometimes.  But I make my own tortillas, enchilada sauce and re-fried beans, so that is why it's so labor intensive.  This meal goes well with Spanish Rice and Lettuce.

  Enchiladas

22 Tortillas (see HERE)

16 oz Cheddar Cheese, shredded

Black Bean Re-fried Beans - 4 cans or homemade (see recipe below)

Red Enchilada Sauce (see recipe below)

Sour Cream

2 9x13 Glass Casserole Pans

  Pour a 1/2 cup of Sauce in the bottom of each pan.  On each tortilla, spread approx. 3 TBSP of Beans down the center.  Sprinkle with a little Cheese and roll.  Place in pan (11 in each) and cover with the rest of the Sauce.  Sprinkle  with Cheese and bake on 350° on for 30 minutes.  Serve with Sour Cream. 

  Black Bean Re-fried Beans

6 cups cooked Black Beans

1/2 cup Hot Water

1 TBSP Coconut Oil

1 tsp Salt

1 TBSP Chili Powder

  Into a blender, put 3 cups of Black Beans, Water, 1/2 TBSP Coconut Oil, 1/2 tsp of Salt  and blend until smooth.  Dump into a medium sized bowl.  To the bowl add the other 3 cups of Beans and mash well with a potato masher.  Add the other 1/2 TBSP of Coconut Oil, 1/2 tsp Salt and the Chili Powder.  Mix well and use.

  Red Enchilada Sauce

6 oz. Tomato Paste

6 cups Water

1/4 cup Oil

1/4 cup Flour

2 TBSP Chili Powder

  In a measuring pitcher, measure out the 6 cups of Water.  Add the Tomato Paste and mix thoroughly.  In a large saucepan, heat the Oil for 3 minutes on medium heat.  Add the Flour and Chili Powder, whisk thoroughly.  Gradually add the Water/Tomato Paste mixture and whisking all the while 'til it is all incorporated.  Cook until it begins to boil, whisking every few minutes.  Use and Enjoy.

And I think that covers everything.  Please do not hesitate to ask questions!!

See ya!