Enchiladas Negras

Name: Enchiladas Negras
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mexican
Ingredients: 425 grams can black beans, rinsed and drained; 12 corn tortillas (6 1/2 to 7 in. wide); 2 Tbsps cornstarch; 1 teaspoon cumin seeds; 118 milliliters coarsely chopped fresh cilantro (see notes); 355 milliliters green salsa (salsa verde, refrigerated or canned; about 14 oz.); 237 milliliters sour cream or Mexican crema; 170 grams 1/2 cups shredded mild cheddar cheese; 907 grams mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced; 227 grams onion , peeled and finely chopped; 237 milliliters ounces fresh poblano chilies (sometimes mistakenly labeled pasilla), rinsed, stemmed, seeded, and finely chopped , or 1 can (7 oz.) diced green chilies; 283 grams can red enchilada sauce; 355 milliliters vegetable broth

The recipe Enchiladas Negras is ready in about 45 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Mexican food. For $2.02 per serving, you get a main course that serves 9. One serving contains 317 calories, 14g of protein, and 13g of fat. A mixture of beans, mild cheddar cheese, mexican crema, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a 5- to 6-quart pan, combine mushrooms, poblano chilies, onion, cumin seeds, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are dry and beginning to brown, about 20 minutes.

Ingredients you will need

Cumin Seeds

Vegetable

Mushrooms

Chili Pepper

Poblano Pepper

Broth

Onion

Equipment you will use

Frying Pan

In a bowl, blend cornstarch with the remaining 1 cup broth.

Ingredients you will need

Corn Starch

Broth

Equipment you will use

Bowl

Add 1/2 cup sour cream and whisk to blend.

Ingredients you will need

Sour Cream

Equipment you will use

Whisk

Add to mushroom mixture and stir until boiling, 1 to 3 minutes.

Ingredients you will need

Mushrooms

In a blender, whirl beans, salsa, and enchilada sauce.

Ingredients you will need

Enchilada Sauce

Beans

Salsa

Equipment you will use

Blender

Pour 1 1/2 cups bean sauce into a 9- by 13-inch baking dish. Stack 6 tortillas and cut in half.

Ingredients you will need

Tortilla

Sauce

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Baking Pan

Lay 6 of the halves in casserole, straight edges against casserole sides, then overlap 3 whole tortillas to completely cover bottom. Scrape mushroom mixture onto tortillas and spread level. Fit straight edges of remaining tortilla halves against casserole sides, then overlap remaining whole tortillas to cover filling.

Ingredients you will need

Tortilla

Mushrooms

Spread

Pour remaining black bean sauce over tortillas and spread to coat completely.

Ingredients you will need

Black Bean Sauce

Tortilla

Spread

Bake in a 350 oven until sauce is bubbling, 35 to 40 minutes (45 minutes if chilled).

Ingredients you will need

Sauce

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Oven

Sprinkle with cheese and bake until melted, 3 to 5 minutes longer.

Ingredients you will need

Cheese

Equipment you will use

Oven

Remove casserole from oven and let stand 10 to 15 minutes. Top decoratively with cucumbers, if desired, and cilantro. Scatter about half the vinegared red onions over casserole; put remaining in a small bowl. Spoon remaining sour cream into a bowl.

Ingredients you will need

Red Onion

Sour Cream

Cucumber

Cilantro

Equipment you will use

Bowl

Oven

With a sharp knife, cut enchilada casserole into 6 or 9 rectangles; with a wide spatula, transfer portions to plates.

Equipment you will use

Spatula

Knife

Add more sour cream and vinegared onions to taste.

Ingredients you will need

Sour Cream

Onion

Vinegared red onions: Peel and thinly slice 1 red onion (8 oz.). Separate rings and drop into a 10- to 12-inch frying pan.

Ingredients you will need

Red Onion

Equipment you will use

Frying Pan

Add 3/4 cup seasoned rice vinegar and bring to a boil over high heat, stirring occasionally, 2 to 3 minutes.

Ingredients you will need

Seasoned Rice Vinegar

Remove from heat and let stand until cool, stirring often.

Serve, or cover and chill for up to 3 days. Lift from liquid to use. Makes about 1 cup.

Do-Ahead Tip: You can make the filling (steps 1 and

and sauce (step

Ingredients you will need

Sauce

up to 1 day ahead; cover separately and chill. You can assemble the casserole (through step

up to 2 hours ahead; cover and chill.

Equipment

Ingredients

Servings:

425grams

can black beans, rinsed and drained 12

corn tortillas (6 1/2 to 7 in. wide)2Tbsps

cornstarch 1teaspoon

cumin seeds 118milliliters

coarsely chopped fresh cilantro (see notes)355milliliters

green salsa (salsa verde, refrigerated or canned; about 14 oz.)237milliliters

sour cream or Mexican crema 170grams

1/2 cups shredded mild cheddar cheese 907grams

mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced 227grams

onion , peeled and finely chopped 237milliliters

ounces fresh poblano chilies (sometimes mistakenly labeled pasilla), rinsed, stemmed, seeded, and finely chopped , or 1 can (7 oz.) diced green chilies 283grams

can red enchilada sauce 355milliliters

vegetable broth

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.