Black Bean Enchiladas

• 1 cup onion, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1 teaspoon dried oregano
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 chipotle chile in adobo
• 1 tablespoon adobo sauce
• 12 teaspoon kosher salt
• 14 cup chicken broth
• 12 cup asadero cheese or 12 cup monterey jack cheese, shredded
• 48 inches corn tortillas
• 2 tablespoons olive oil
• 2 cups salsa verde
• 12 cup queso fresco or 12 cup feta cheese, crumbled
• 4 dried ancho chili peppers (red Anaheim) or 6 dried New Mexico chiles (red Anaheim)
• 13 cup apple cider vinegar
• 4 garlic cloves, peeled
• 1 teaspoon salt
• 1 teaspoon cumin seed
• 12 teaspoon dried oregano
• 12 teaspoon ground black pepper
• 14 teaspoon ground coriander
• 1 pinch ground cinnamon

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

onion, olive oil, garlic, oregano, black beans, adobo sauce, kosher salt, chicken broth, asadero cheese, corn tortillas, olive oil, salsa verde, queso fresco, ancho chili peppers, apple cider vinegar, garlic, salt, cumin, oregano, ground black pepper, ground coriander, ground cinnamon

Taken from www.food.com/recipe/black-bean-enchiladas-360922 (may not work)