Chipotle Bean Enchiladas
A major purchase of “tomatoes on the vine” were the inspiration for these Chipotle Bean Enchiladas. Such a purchase calls for homemade enchilada sauce.
* My kids don’t like tomato sauce (yep – I don’t get it either)
* I don’t have a lot of time for homemade enchilada sauce, but I’m motivated.
* Made homemade tomato sauce one evening, based on this recipe, but left out the basil. Easily made while multi-tasking on email, Facebook, and Twitter.
* The next day, after sauce was cooled down, I blended sauce in a food processor
* Divided it for kid and adult versions
To accommodate my children’s *developing* tastebuds, I made 2 small batches of enchiladas. Kids enchiladas were made with plain homemade tomato sauce, tucked away inside the bean mixture to give it a savory tomato taste without freaking them out.
The adults was made with cumin and adobo sauce. I cooked enchiladas in two seperate pans, so the cumin and sauce wouldn’t cross contaminate the kids version (they would take note, believe me).
Here are the recipes for Tomato Sauce, Enchilada Sauce, and Chipotle Bean Enchiladas
Yields about 2 1/4 cup (2.25 cup) tomato sauce
No need to remove tomato skins/peels from the tomatoes. Also use the seeds and any tomato liquid when making this easy tomato sauce.
Tomato Sauce Ingredients
- 5 cloves garlic, sliced finely, then roughly chopped.
- lots of tomatoes (see photo – forgot to measure! It might be 5 lbs.)
- 4 oz. extra virgin olive oil (EVOO)
- Dash or 2 of oregano (optional)
- 1 teaspoon tomato paste (optional)
- Sea salt to taste
Tomato Sauce Directions
- Slice then roughly chop 5 medium sized cloves of garlic.
- Cut tomatoes into quarters. Use seeds and pulp.
- Pour 4 fluid ounces of EVOO into the sauce pan.
- Heat the oil on a gentle flame or low-med burner setting until it just begins to shimmer.
- Add the garlic. Sautee for 2-3 minutes. Do not brown garlic.
- Add the tomatoes and gently mash them with wooden spoon.
- Turn the flame or burner setting to high and cook 15 (or so) minutes. Can reduce heat and cover if needed. Continue to gently mash as tomatoes cook
- Add oregano and sea salt.
- Turn off the heat, and allow to cool.
- The next day, I Pureed in food processor (I suspect a blender would also work.)
Enchilada Sauce Directions
The next day, after tomato sauce is pureed:
- Reserve 1 to 3 tablespoons tomato sauce for Kids Version
Then, whisk in for Adult Version:
- 3 Tablespoons Adobo Sauce (sauce from a can of Chipotle Chiles in Adobo Sauce – often found in Mexican food aisle)
- 1 teaspoon cumin
Chipotle Bean Enchiladas (Kid & Adult Versions)
Recipe By Striving Bean (inspired by Cheesy Bean Enchiladas)
Makes 8 enchiladas
Preheat oven to 350 F. degrees
Chipotle Bean Enchilada Ingredients:
- 1 (15 ounce) can black beans, drained and rinsed (or 1 2/3 cup [1.66 cup] cooked beans)
- 1 (15 ounce) can pinto beans, drained and rinsed (or 1 2/3 cup [1.66 cup] cooked beans)
- 8 tortillas
- 2 cups shredded cheddar cheese (I only had 1 cup, so I substituted 2.5 slices of Muenster Cheese for topping)
- 1 or 1 1/2 cups (1 or 1.5 cups) frozen corn (prepared and drained)
- Enchilada Sauce (recipe above)
- 1 adobe chile pepper (for adult version)
- 1 tablespoon cream cheese (for kid’s version)
Chipotle Bean Enchilada Directions:
- Puree 2/3 cup (.66 cup) each of black beans and pinto beans together, along with cream cheese and reserved 1-3 tablespoons tomato sauce, in a food processor (for kids)
- Remove from food processor and set aside.
- Puree 1/2 cup (.5 cup) each black beans and pinto beans together, along with 1 adobe chili pepper, in a food processor (for adults)
- Remove from food processor and set aside.
- Spread kid’s pureed bean mixture into center of tortilla (3 or 4 tortillas)
- Top with shredded cheese and roll up into a tube shape. Put tortilla tubes seam side down in greased baking dish
- Top rolled up tortillas with cheese in baking dish
- Coat remaining tortillas with sauce (this can be done by dipping tortilla into mixture and turning tortilla, or done with a basting brush) Messy but worth it.
- Spred adult’s pureed bean mixture into center of tortilla
- Add remaining beans sprinkled on top of center of tortilla
- Add corn in center of tortilla.
- Add shredded cheese in center of tortilla
- Roll up in tube shape.
- Pour some sauce on bottom of greased baking dish
- Put tortilla tubes seam side down in greased baking dish
- Pour some sauce on top of tortilla tubes
- Top rolled up tortillas with cheese in baking dish.
Bake both kid and adult versions at same time, 15 – 20 minutes in oven at 350 F. degrees.
Our family weighs in:
- Son liked it.
- Daughter liked it.
- Husband loved it.
- I loved it.
- I had leftover enchilada sauce, so I froze it for next time. Probably due to not using sauce on kid’s recipe.
- I ran out of cheddar cheese – use whatever cheese you like!
This was my first time for homemade enchilada sauce from fresh tomatoes. Have you ever made enchilada sauce?