Black Bean Layered Enchiladas

This recipe was one I first tried through a neighbor. She had made hers a little too spicy by accidentally using a can of jalapenos rather than a can of green chiles. She knew that Scott and I like spicy foods so she brought the leftovers over and Scott and I really liked it. My nose was running like crazy, but it was good. Afterward, I made the recipe again with the green chiles, but also added in a tablespoon of diced jalapenos which was perfect for our medium taste. Scott now says this is one of his favorite meals! And it’s mine too. I really think the home-made tortillas are what make this dish. This recipe could take a long time if you don’t do prep work before hand and if you don’t want to use cans of things(which I suggest you make things from scratch as much as possible). You can make the black beans, tortillas, cream of chicken soup substitute and the enchilada sauce days before hand, or even longer if you freeze them and let them thaw. I almost always have a bag of cooked beans in my freezer that I pull out in the morning and let thaw through the day. The enchilada sauce you can freeze in bags or in ice cube trays, and the tortillas freeze well too. Okay, so let’s get on with the recipe:

Like I just mentioned, if you haven’t made your cream of chicken soup substitute and enchilada sauce(or if you’re using a can, you’re covered), then do it now. You can find directions on how to make both of those recipes at the end of this post. You can make those a week ahead of time, and the enchilada sauce you can even freeze for longer. Take out your home-made tortillas and if you haven’t made black beans yet, well, it’s too late so just pull a can out of your pantry :).

 Preheat your oven to 350 degrees. Take out your ingredients and chop up all your veggies. I like to chop them pretty fine so my kids will eat them(I normally do them a lot finer than in my picture below)

Mix everything together in a large mixing bowl, minus the tortillas.

Cover the bottom of a greased 9 x 13 inch pan with 3 tortillas. You can tear some up so they fit better if you like. Top the tortillas with half the bean mixture. Cover the mixture with 3 more tortillas. Top with the rest of the bean mixture.

Cover with three more tortillas, lay a piece of tinfoil on top and Bake at 350 degrees for 35-40 minutes. You can sprinkle a little grated cheddar cheese on top during the last 10 minutes, if you like(I usually do it on at least part of it because my hubby likes it better that way). Allow it to cool for about 15-20 minutes so it’s not soupy when you cut into it and serve.

THE RECIPE:

Black Bean Layered Enchiladas– adapted from wholefoodmommies.com

1 1/2 c cooked Black beans (or 1 can)
1/2 Large onion, chopped (1 TBS dried)
1 Large green or red bell pepper, chopped
1 recipe Cream of Chicken soup substitute (see recipe below)
1 (4 oz.) can diced green chilies
1 Tbsp jalapeno, diced (optional for an added kick)
1 (8 oz.) can mild enchilada sauce or a home-made enchilada sauce
9 Home-made Whole wheat tortillas
DIRECTIONS
Preheat oven to 350 degrees. Mix all the ingredients together in a large mixing bowl, minus the tortillas. Cover the bottom of a greased 9 x 13 inch pan with 3 tortillas. Top with half the bean mixture. Cover the mixture with 3 more tortillas. Top with the rest of the bean mixture. Cover with three more tortillas and Bake at 350 degrees for 40 minutes. You can sprinkle a little grated cheddar cheese on top during the last 10 minutes of baking, if you like.
Let cool on counter about 15 minutes before serving so it’s not soupy when you cut into it.
Cream of Chicken soup substitute
1 ¾ cup cool water (or use vegetable broth instead of water and bouillon)
5 TBS white bean flour (small white beans ground in wheat grinder- on coarse setting)
2 garlic cloves, minced
1 1/2 Tbsp Better than Bouillon (can also use 3 TBS Chicken-Like Seasoning or 1 ½ TBS Soup base or 1 cube vegetable bouillon)

In a medium saucepan over medium high heat, bring all ingredients to a boil. Mixture will be thick in 2 minutes. Reduce heat and cook over medium for 2 more minutes- stirring constantly. Remove from heat, and it’s ready to use.

This mixture can be refrigerated up to 1 week and used in place of canned soup.

Enchilada Sauce (this will make 16 oz, so enough to make two pans of this black bean enchilada recipe. You can put the leftover 80z in the jar in the fridge for a couple of weeks, or you can freeze it in a ziploc bag or ice cube tray)

2 tablespoons butter or oil (olive, coconut and avocado oils are good)
2 tablespoons wheat flour
1/4 cup chili powder
2 cups chicken or vegetable broth (or 2 c water with 2 tsp chicken base)
8 oz tomato sauce
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp garlic powder

Heat the butter or oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the broth, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and seasonings. Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.)

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6 Comments

Filed under Dinner, Soups

6 responses to “Black Bean Layered Enchiladas

  1. Ooh, these look good. Have you tried any other flours beside white bean flour in the soup mix? Just curious.

  2. Pingback: Mexican Brown Rice | Real Foods Mom

  3. Pingback: Cooking Black and Pinto Beans | Real Foods Mom

  4. Pingback: Home-made Whole Wheat Tortillas | Real Foods Mom

  5. Pingback: Crock Pot Black Beans | Real Foods Mom

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