Bean Enchiladas

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New Mexican red chiles can be substituted for guajillos, although the sauce may be spicier. When cooking the beans, don’t worry about breaking up some of the beans while stirring. The starch released will thicken and bind the filling. If the tortillas are too stiff to easily roll, return them to oven for 1 to 2 minutes to warm and soften.

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Ingredients

  • 2 (15-ounce) cans black beans, rinsed
  • 1 (15-ounce) can pinto beans, rinsed
  • 3 1/2 cups water
  • 2 teaspoons lime juice, plus lime wedges for serving
  • 5 tablespoons vegetable oil
  • 1/4 cup pumpkin seeds
  • 5 guajillo chiles (3/4 ounce), stems and seeds removed, and flesh torn into 1-inch pieces
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup raisins
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 teaspoons minced canned chipotle chile in adobo sauce
  • 4 teaspoons soy sauce
  • Salt
  • 1 ounce bittersweet chocolate, chopped coarse
  • 2 1/2 ounces shredded Monterey Jack cheese (2/3 cup)
  • 6 scallions, sliced thin (1/2 cup)
  • 1/2 cup chopped fresh cilantro
  • 16 6-inch corn tortillas
  • 2 ounces Queso fresco or feta (1/2 cup)

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 375 degrees. Bring beans, 1 ½ cup water, and lime juice to simmer in medium saucepan over medium heat. Cook, stirring occasionally, until beans have softened and water has been totally absorbed, about 25 minutes.



2. Meanwhile, heat 3 tablespoons oil in 12-inch skillet over medium-low heat until shimmering. Add pumpkin seeds and chiles and cook, stirring frequently, until chiles have darkened and begin to brown, about 2 minutes. Add cinnamon and cloves and cook, stirring constantly, until fragrant, about 30 seconds. Add onion, garlic, and raisins and cook, stirring occasionally, until onions have softened, 6 to 8 minutes.



3. Stir in 1 cup water, tomatoes, chipotles, soy sauce and 1 teaspoon salt. Bring to to simmer and cook until slightly reduced, about 8 minutes. Transfer mixture to blender and rinse out skillet. Add chocolate to chile mixture in blender and puree until smooth, 1 to 1 ½ minutes. Return sauce to now empty skillet. Stir in remaining 1 cup water and bring to simmer over low heat.



4. Stir 1 cup chile sauce, 1/2 cup scallions, 1/3 cup cilantro and Monterey Jack into beans in saucepan. Season with salt to taste. Spread 3/4 cup chile sauce evenly over bottom of 13- by 9-inch baking dish.



5. Lightly brush both sides of tortillas with remaining 2 tablespoons of oil. Lay tortillas on rimmed baking sheet and bake until tortillas are pliable, 4 to 6 minutes. Remove tortillas from oven and when cool enough to handle, place 1 tortilla on large plate, brush both sides with 1 tablespoon sauce (1 ½ teaspoons per side), place mounded ¼ cup bean filling down center of tortilla, roll tightly, and place, seam-side down in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas.



6. Cover baking dish with aluminum foil and bake until warmed through 14 to 16 minutes. Remove foil and garnish with remaining scallions, remaining cilantro and queso fresco. Serve immediately, passing lime wedges separately.

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