Enchiladas with Black Beans and Corn

1. 1
   prep

   Prep the beans and sauce base.

   1.Soak the dried black beans in plenty of water overnight. Drain well.

   2.Roughly chop the 4 tomatoes for the sauce.

   3.Finely chop 1 onion for the sauce and 1 onion for the filling.

   4.Mince 4 garlic cloves for the sauce and 2 cloves for the filling.

   TIPSoaking beans reduces cooking time and makes them easier to digest.
2. 2
   pressure cook · ~18 min

   Cook the black beans.

   Add the soaked and drained black beans, 750 ml water, and 1 pinch of salt to a pressure cooker. Cook for 15-18 minutes until tender. If using a pot, simmer for 1 to 1.5 hours until soft. Drain the beans well.

   TIPDon't overcook; you want the beans creamy but intact so they don't turn mushy in the filling.
3. 3
   saute · ~15 min

   Build the enchilada sauce.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add the chopped onion (for sauce) and cook until softened (4-5 min).

   3.Stir in the minced garlic (for sauce) and cook until fragrant (30 sec).

   4.Add the chopped tomatoes, chipotle chili powder, 1 tsp cumin, oregano, and a pinch of salt. Cook until tomatoes are soft and pulpy (8-10 min).

   TIPLet the tomatoes break down completely; this deepens the sauce flavor.
4. 4
   mix · ~1 min

   Blend the sauce until smooth.

   Transfer the cooked tomato mixture to a blender. Blend until completely smooth. Taste and adjust salt if needed. Set the sauce aside.

5. 5
   saute · ~10 min

   Make the bean and corn filling.

   1.Wipe the pan clean and heat the remaining 1 tbsp oil over medium heat.

   2.Add the onion (for filling) and sauté until soft and lightly golden (5-6 min).

   3.Stir in the minced garlic (for filling), cumin, and smoked paprika. Cook 30 seconds until aromatic.

   4.Add the cooked black beans and corn. Sauté for 3-4 minutes, letting the flavors meld.

   5.Season with a pinch of salt and stir well. Remove from heat.

   TIPLightly mashing a few beans with the back of the spoon helps bind the filling.
6. 6
   assemble · ~10 min

   Assemble the enchiladas.

   1.Preheat the oven to 375°F (190°C).

   2.Spread a thin layer of enchilada sauce on the bottom of the baking dish.

   3.Warm the corn tortillas briefly on a dry skillet for 15-20 seconds per side to make them pliable.

   4.Place a generous spoonful of filling down the center of each tortilla and roll tightly.

   5.Arrange the rolled enchiladas seam-side down in the baking dish.

   TIPKeep tortillas pliable by covering with a damp towel while you work.
7. 7
   assemble · ~2 min

   Add the sauce and cheese topping.

   Pour the remaining enchilada sauce evenly over all the rolled tortillas, ensuring they are well covered. Sprinkle the shredded cheddar cheese generously on top.

8. 8
   bake · ~20 min

   Bake until bubbly and golden.

   Place the dish in the preheated oven and bake for 20 minutes, until the sauce is bubbling and the cheese has melted and started to turn golden. If you prefer a crispier top, broil for the last 2 minutes.

   TIPWatch carefully if broiling; cheese can go from golden to burnt in seconds.
9. 9
   garnish

   Garnish with fresh cilantro and serve with lime wedges.

   Remove the dish from the oven and let it rest for 5 minutes. Sprinkle freshly chopped cilantro over the top and serve hot with lime wedges on the side.

   TIPA squeeze of fresh lime right before eating brightens all the flavors.

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