Friday, July 6, 2012

Bean Enchilada With Re-fried Black Bean


For the Sauce: (for approx 10 enchiladas)

  • Flour – 1 Tbsp
  • Oil – 1 Tbsp
  • Mexican Tomato Sauce – 2 cups
  • Vegetable Broth/Stock – 14 oz can
  • Water – 1/4 cup
  • Garlic Powder – 1/2 tsp
  • Salt – to taste
  • Sugar – 1/2 tsp or to taste
  • Red Chili Powder or paprika – to taste

For the Enchiladas:

  • Flour Tortillas
  • Cooked Black Bean
  • Re-fried Beans
  • Shredded Cheese
  • Chopped Onions
  • Chopped Tomatoes
  • Cilantro


1. Heat Oil in a pan.
2. Add All-purpose Flour and whisk well.
3. Once the flour turns light pink, add Broth, Tomato Sauce, and Water.
4. Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
5. Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
6. Spread each Tortilla with 1-2 tablespoons of Sauce.
7. Place 2-3 Tbsp of  the cooked beans along the center of the Tortilla.
8. Sprinkle Cheese and Onions on top of the beans, and roll the tortilla.
9. Place the rolls in a baking pan.
10. Spread remaining Sauce over the rolled Enchiladas.
11. Sprinkle Cheese, Onions, Tomatoes and cilantro over the top.
12. Bake the rolls at 350 F (this step is optional).
13. Serve immediately with re-fried beans.

Mexican Tomato Sauce

Serves : 2 cups


  • 4 large ripe tomatoes
  • 1 tablespoon oil
  • 1/2 cup onion, finely chopped
  • 1/2 small jalapeno pepper, minced (optional)
  •  4 r 5 garlic cloves, minced
  • 1 tablespoon red wine (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried ancho chile powder (optional)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried basil (optional)


  1. Chop the tomatoes, and set aside.
  2. In a medium saucepan, heat the oil over medium heat.
  3. Add the cumin, onion, jalapeno and garlic.
  4. Cook until onion is translucent, but not browned, about 5 minutes.
  5. Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens slightly. Let it cool for a while.
  6. Using a food processor or hand blender, puree the sauce.

Flour Tortilla

Servings : 6 - 10


  • 2 cups flour 
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening or 1/4 cup vegetable oil
  • 1 teaspoon baking powder
  • 1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)  



  1. Sift the flour, salt & baking powder into a large mixing bowl.
  2. Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
  3. Add the milk or water, working the liquid into the dough until a sticky ball forms.
  4. Wrap in plastic and let rest for at least 30 minutes.
  5. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
  6. Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
  7. Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.