This dish does involve a few steps but the cooking time can easily be shortened considerably by making the sauces the day before and putting everything together the day of. The result is a juicy, bursting-in-your-mouth deliciousness! @sarchakra
Ingredients:
- 6 whole wheat chia & quinoa tortillas
- 1 cup cheddar cheese
- 1/2 cup pepper jack cheese
- 1 can black beans
- 3 tbsp vegetable oil
- 2 tbsp All Purpose flour
- 2 tbsp chili powder
- 2 can (28 oz) tomato crushed
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 4 tomatillos
- 2 chopped jalapeño
- 2 small finely chopped onion, divided for tomatillo sauce and salsa
- 3 tbsp finely chopped garlic
- handful of finely chopped cilantro
- 2 juiced lime juice
- 1 cup chopped into small pieces tomatoes
Method:
- Heat oven for 400º
- Enchilada Sauce: Heat oil in a skillet. Stir in flour and chili powder. Cook a few seconds. Stir in tomato, cumin, garlic powder, oregano, and onion powder. Cook on medium for 10 minutes till thickened. Season with salt and pepper.
- Tomatillo sauce: Put tomatillos,1 chopped jalapeños, 1 chopped onion and 1 tbsp chopped garlic on a roasting tray and broil till the skin blackens. Let it sit for 10 mins. Add 2 tbsp cilantro, salt and the juice of one lime to the the mixture and blend in a blender till smooth.
- Salsa: Add tomatoes, 1 chopped onion, 2 tbsp garlic,1 chopped jalapeño, salt, juice of one lime and the rest of the cilantro to a blender and chop fine. This is better done a couple of days before.
- Assembly: Top tortillas with black beans, cheddar, pepper jack cheese, tomatillo sauce and salsa. Fold tortillas and place in a greased 9×11” pan.
- Pour enchilada sauce on top. Sprinkle grated cheddar cheese on top.
- Bake in the oven for 20 mins.
sarchakra 