BLACK BEAN ENCHILADAS WITH SALSA VERDE

Black Bean Enchiladas with Salsa Verde image

Provided by Daily Inspiration S

Time 40m

Number Of Ingredients 25

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1 c onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
1 tsp dried oregano
2 can(s) 15-oz. cans black beans, rinsed and drained
1 chipotle chili in adobo sauce
1 Tbsp adobo sauce (from canned chipotle chilies in adobo sauce)
1/2 tsp kosher salt
1/4 c chicken broth
1/2 c monterey jack cheese, shredded
8 6" yellow corn tortillas
2 Tbsp olive oil
2 c salsa verde (see recipe below)
1/2 c queso fresco cheese, crumbled (can sub feta cheese, if needed)
SALSA VERDE
1 lb tomatillos, husked and halved
2 poblano chilies, seeded and halved
1/2 c onion, chopped
1 Tbsp vegetable oil
3 garlic cloves, minced
1/2 c fresh cilantro leaves
1/2 c flat-leaf parsley leaves
1 Tbsp fresh lime juice
1 tsp kosher salt
1/2 c chicken broth

Steps:

1. Preheat oven to 400 degrees. In a large nonstick skillet, saute onion in oil over medium-high heat for 3 minutes. Add garlic and oregano and continue to cook 1 minute.
2. Puree half of the black beans, the chipotle chili, adobo sauce and salt in a food processor. Combine onion mixture, remaining whole beans, broth and shredded cheese with the bean puree.
3. To make Salsa Verde: Broil tomatillos and chilies in oven. Saute onion in oil over medium-high heat for 3 minutes. Add garlic and saute 1 minute. Remove membrane from poblano peppers. Place tomatillos, chilies, onion and garlic in a food processor; pulse until chopped. Add herbs, lime juice and salt. Gradually add broth; process until smooth.
4. Fry corn tortillas in a little oil to soften and seal them. Make sure oil is hot enough so they don't get saturated with oil.
5. Dip corn tortillas in sauce one at a time while filling them with a generous 1/2 cup of bean mixture and then roll up. Continue until all 8 enchiladas are completed. Place a small amount of salsa verde to just barely cover the baking dish and line each enchilada side by side (seam side down). Top with 1 cup salsa verde and crumbled queso fresco. Bake enchiladas for 10 minutes.