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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Enchiladas. | 2. Preheat oven to 400o | 3. Saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes. Add garlic and oregano; saute I minute. | 4. . | 5. Puree half the beans, the chipotle, the sauce, and salt in a food processor. | 6. Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree. **Stir in any add-ins as well. | 7. Assemble enchiladas frying tortillas in 2 T oil until flexible. Dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up. Top with I cup sauce and crumbled cheese. Bake enchiladas for 10 minutes. Serve with Corn Salsa. | 8. **FillingAdd-Ins. | 9. I cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo. | 10. I cup cooked shredded chicken. | 11. I cup cooked shredded pork. | 12. I cup bacon bits and chopped scallion. | 13. I cup cooked long-grain rice. | 14. Adobo Sauce | 15. Cover the peppers with boiling water in a bowl. Let soak for 20 minutes. Drain the peppers, reserving water. Slit the peppers open and discard the stems and seeds. Put the peppers and ¼ Cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste. | 16. Note: This is usually used as a marinade with pork (beef, too). | 17. Marinate Time: 12 hours to 3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	3		chopped	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black bean	2	cans	drained rinsed	1983.6282	362.7538	125.6492	8.2603
chipotle chile adobo	1			-	-	-	-
adobo sauce	1	tablespoon		-	-	-	-
kosher salt	1/2	teaspoon		-	-	-	-
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
asadero cheese	1/2	cup	shredded	234.96	1.8942	14.915999999999999	18.6516
corn tortilla	48	inches		-	-	-	-
olive oil	2	tablespoons		119.34	0.0	0.0	13.5
salsa verde	2	cups		240.64	32.0	0.0	7.9872
queso fresco	1/2	cup	crumbled	182.39	1.8178	11.0349	14.5302
chili pepper	4			5.0	1.1825	0.25	0.025
apple cider vinegar	1/3	cup		-	-	-	-
garlic clove	4		peeled	-	-	-	-
salt	1	teaspoon		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
oregano	1/2	teaspoon	dried	2.65	0.6892	0.09	0.0428
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
coriander	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
cinnamon	1	pinch	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.