Chipotle Bean Enchiladas

Howdy all!

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I decided to create my own enchilada recipe. Maybe enchiladas aren’t all that complicated or fancy, but I’ve been thinking about this recipe since I made the burritos. It didn’t hurt that I also bought a few Torchbearer Sauces to make cooking more fun and adventurous. I tasted the Chipotle BBQ and it was a little bit sweet with a nice spicy kick. Mmmm-mmmm.

So, without further ado:

The ingredients:

      A heavy spray of olive or canola oil
      1 small onion, roughly chopped
      3 cloves garlic, minced
      1 teaspoon chili powder
      1 teaspoon cumin
      2 15 ounce cans of beans, drained and rinsed (I used black and great northern white beans)
      1 15 ounce can of diced tomatoes
      3/4 cup chipotle BBQ sauce
      8 8″ corn tortillas
      2 tablespoons oil or butter
      2 tablespoons flour
      2 cups milk
      1 1/2 cup of cheese (use an assortment of cheese for the best sauce, I used mozzarella and feta, 2:1)

What you’ll do:

  1. Add the diced onion to the skillet and sauté in oil for 5 minutes, until becoming soft.
  2. Add the garlic and give that a stir for about 1 minute, until fragrant.
  3. Add the rinsed beans, tomato, chili powder and cumin the the skillet. Allow to cook over medium, at a low boil/simmer for about 10 minutes.
  4. Remove from heat and allow to cool slightly.
  5. Meanwhile, make the cheese sauce by melting butter or heating oil in a pot large enough to hold at least a quart.
  6. Add the flour to the fat to make a roux. Then add the milk and bring it to simmer, allowing the milk to thicken.
  7. Once it thickens, add the cheese.
  8. To assemble the enchiladas, spread about 1 tablespoon of BBQ sauce and 1/8th of the filling on each tortilla. Roll them up and place them seam side down in a cake pan.
  9. Pour the cheese sauce over top and place the assembled pan in the oven at 325*F for 30 minutes.

Serve with rice, chips and/or a veggie.

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