It’s Cinco de Mayo and time to fiesta! Then siesta if you’re like me!
I never made enchiladas before, though I’ve eaten plenty. There’s something about that dark, smoky flavorful sauce that is quite intoxicating. My version is a bit different than a traditional recipe in that I include sun-dried tomatoes in the sauce. I also use jalapenos rather than dried Mexican chiles. This saves the step of running the sauce through a sieve to make it smooth and creamy.
I also like to use the Mexican queso in the stuffing as well as sprinkled on top. Okay, I guess it’s more than a sprinkle, but the cheese is light and crumbly and works very nicely with this dish.
Serve this with a big batch of margaritas and you’ve got yourself a P.A.R.T.Y!
Ingredients (makes about 8 enchiladas)
8 fresh corn tortillas
6 ounces Mexican queso (cheese) — crumbled (pulse in a food processor to make it easy)
¼ cup fresh or frozen sweet corn
1 cup black beans
1 tablespoon chopped chives
1 tablespoon oil
cilantro for garnish
Sauce Ingredients
1 fresh corn tortilla – cut in ½ inch squares
1 jalapeno – ribbed, seeded and diced
1 ounce dark chocolate (I used 85% dark)
¼ cup chopped sun-dried tomatoes
2 tablespoons chopped garlic
1 cup chopped sweet onion
1 ½ cups water
½ teaspoon chili flakes
1 teaspoon chili powder
2 teaspoons smoked paprika
½ teaspoon ground cinnamon
1 teaspoon salt
Directions
1. Preheat oven to 450 degrees.
2. Mix the black beans, corn and chives in a small bowl and set aside.
3. In a large skillet, sauté the onions, garlic, chili flakes and jalapeno for 5 – 7 minutes in 1 tablespoon of oil until they begin to soften.
4. Add remaining sauce ingredients, bring to a boil, then reduce heat to medium. Cook for another 5 minutes, stirring gently, until tortilla is soft and chocolate is melted.
5. Place sauce mixture in a blender or food processor and blend until completely smooth.
6. Return the sauce to the skillet. Place a tortilla in the sauce and flip so that both sides are covered.
7. Set the tortilla on a plate and spread a line of black bean mix near the center and sprinkle with a thin layer of queso.
8. Gently roll the tortilla and secure with a toothpick.
9. Place the tortilla in a lightly oiled baking dish. Repeat procedure with remaining tortillas.
10. Drizzle any remaining sauce over the tortillas in the baking dish and cover with remaining cheese.
11. Bake at 450 degrees for 20 minutes.
12. Serve hot immediately with chopped cilantro and more cheese if desired.
Detox Girl says
Nice read 🙂
Amy says
Thanks!