Black Bean Enchiladas

adapted from A Year in a Vegetarian Kitchen by Jack Bishop

Filling
1 tablespoon canola or corn oil
1 medium onion, finely chopped
3 medium garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1/2 cup fresh orange juice (from 2 oranges)
2 ounces drained pickled jalapenos, finely chopped
1/3 cup chopped fresh cilantro leaves
10 6-inch corn tortillas

Quick Red Chile Sauce
follows

For the filling; Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, abouot 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans, orange juice, and salt to taste and cook until the beans have softened slightly and the liquid has evaporated, about 5 minutes. Scrape the beans into a medium bowl and cool to room temp. Add the pickled jalapenos and the cilantro to the bowl with the beans and stir to combine.

Preheat the oven to 400. Spread half of the chile sauce evenly across the bottom of aa 13x9-inch glass or ceramic baking dish (I used stone). Arrange the tortillas on a work surface. Working with one tortilla at a time, spoon about 1/4 cup of the bean filling across the center of the tortilla. Roll up the tortilla very tightly (the ends will be open) and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the filled tortillas, making sure the sauce coats each tortilla from end to end.

Cover the baking dish with foil and place it on the upper-middle rack of the oven. Bake until the enchiladas are hot, about 20 minutes. Remove the baking dish from the oven and uncover the pan.

Garnish with chopped romaine, avocado, and fresh lime juice.


Quick Red Chile Sauce
1 tablespoon canola or corn oil
1 small onion, finely chopped
4 medium garlic cloves, minced
1 large chipotle chile in adobo sauce, minced (about 1 1/2 teaspoons), with 1 tablespoon sauce
2 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground corinader
1/2 teaspoon dried oregano
1 cup canned tomato sauce
1/2 cup water
1 tablespoon fresh lime juice
salt

Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Add the garlic, chipotle, adobo sauce, chili powder, cumin, coriander, and oregano and cook until very fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes. Stir in the lime juice and adjust the seasonings, adding salt to taste, The sauce can be cooled and refrigerated in an airtight container for a day or two.