Enchiladas Negras
Christiane Hubbard
ingredients
- 1 - 2 chipotles in Adobo Sauce
- 1 chopped onion
- 1 15oz. can black beans, rinsed and drained
- 1 c salsa verde
- 1 14 oz. can red enchilada sauce
- 1 lb. ground beef
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 c beef broth
- 1 c sour cream
- 1 t ground cumin
- 2 T cornstarch
- 12 corn tortillas, quartered
- 2 c shredded cheddar cheese
directions
- 1
1. Preheat oven to 350°F.
- 2
2. Pulse first five ingredients in a blender until puréed.
- 3
3. Brown meat, stir in garlic and purée and simmer for ten minutes. Season with salt and pepper.
- 4
4. Dissolve cornstarch in half the broth.
- 5
5. Heat remaining broth and add sour cream and cumin.
- 6
6. Add cornstarch mixture and cook until thick.
- 7
7. Layer tortillas, purée, sauce, and cheese, repeating three times.
- 8
7. Bake for 35-40 minutes.
Source: Christiane Hubbard
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