Beef and Bean Enchiladas with Chipotle Sauce

These tasty enchiladas are easy and crowd-pleasing, serving

four big appetites or eight smaller ones—or somewhere in between. The filling

is simple, and a little goes a long way—only three-quarters of a pound of

ground beef for eight enchiladas. Mashing the black beans to a “re-fried bean”

consistency makes them easy to spread on the tortillas and creates a creamy,

nutritious base for the meat and cheese.

The real key in this recipe is the sauce. It’s spicy, smoky,

rich, and so easy to make. A spin in a processor and a little time on the

stovetop are all it takes to create a vibrant, flavor-loaded topping for the

enchiladas.

• 1 tbsp olive oil
• 6 chipotle chiles in adobo sauce, chopped
• 2 garlic cloves, chopped
• 1/2 small white onion, chopped
• 1-1/2 cups tomato puree (from a 28-oz can)
• 1/2 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• sea salt
• For the Enchiladas
• olive oil for oiling dish, plus 2 tbsp, divided
• 3/4 lb ground beef
• 2 jalapeno chiles, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 small onion, chopped
• 1/4 cup chopped cilantro
• sea salt
• freshly ground black pepper
• 1 15-oz can black beans (preferably organic), drained and
• well rinsed
• 1/2 cup vegetable broth
• 8 8-inch flour (or soft corn) tortillas, warmed
• 1 cup Mexican blend cheese
• Preparation
• Heat a saucepan over medium heat and add the olive oil. Add

the chipotle chiles, garlic, and onion and cook 5 minutes.

Transfer the mixture to a small food processor and pulse

until finely ground to a paste-like consistency.

Return the mixture to the pan and add the tomato puree,

vegetable broth, oregano, and cumin and season with salt. Bring to a simmer,

then reduce the heat to low, cover, and cook 20 minutes.

Remove from the heat until ready to use. (May be made 1 day

ahead. Cover and refrigerate. Rewarm gently before using.)

Cooked Chipotle Mixture Ground Chipotle Mixture Chipotle Sauce Beginning to Cook Cooked Chipotle Sauce

For the Enchiladas

Preheat the oven to 350° F. Lightly oil a large baking

dish.

Heat a large skillet over medium heat and add 1 tablespoon

of oil. Add the ground beef, jalapenos, garlic, and onion and cook until the

beef is almost cooked through, 7-8 minutes.

Stir in the cilantro and season with salt and pepper. Cook

until most of the liquid is absorbed, 2-3 minutes. Transfer to a bowl and wipe

out the skillet.

Beef Mixture Beginning to CookCooked Beef Mixture Re-heat the skillet over medium heat and add the remaining 1

tablespoon of oil. Add the beans and broth and season with salt and pepper.

Use a potato masher to mash the beans as they warm,

incorporating the broth into the mashed beans, until chunky-smooth. Once

mashed, let the bean mixture cook until slightly thickened, 2-3 minutes.

Mash the Beans as They Warm Mashed Black BeansTip: Divide the beans into 8 equal wedges in the skillet to make easy portions for each tortilla:

Lay the tortillas on a work surface and spoon 1/8 of the bean

mixture down the center of each one.

Spoon 1/8 of the beef mixture on top of the beans. Top with 2

tablespoons of cheese each.

Roll up each enchilada and place seam-side down in the

prepared dish. Spoon the chipotle sauce over the top.

Cover the dish with aluminum foil and bake 20 minutes.

Bean LayerBeef LayerCheese LayerRolled EnchiladaTortillas Ready for Sauce Tortillas Ready to BakeBaked Enchiladas

Serve the enchiladas whole or cut crosswise in half.

Beef and Bean Enchiladas with Chipotle Sauce