Brown rice, black beans and tomatillo chipotle sauce enchiladas
- 1 lb tomatillos
- 1/4 of a medium onion
- 3 garlic cloves
- 1 handful of cilantro (leaves and stems)
- 1 teaspoon of chipotle peppers in adobo sauce paste (or as much as you want)
- 3 cups cooked brown rice (about a one cup and a half of uncooked rice)
- 11/2 to 2 cups cooked black beans
- 12 corn tortillas
- 1 cup shredded mozzarella cheese
- 1/4 cup of crema fresca
- 1/4 chopped fresh cilantro for serving
- Cook the tomatillos, the onion, the garlic and the cilantro in a pot with a lid with 1/4 of a cup of water on medium heat. Let them cook for about ten to 15 min. until the tomatillos have a pale green color and are very soft at touch.
- Mix the cooked brow rice with black beans, taste for salt. Add if you need to adjust seasoning.
- When the tomatillos are cooked, blend all the ingredients with the chipotle paste. Again, check for seasoning, add a little bit of salt if needed.
- Pre-heat the oven at 350ºF. Prepare a rectangle shaped oven proof mold by adding a tablespoon or two of the sauce at the bottom.
- To heat the corn tortillas and make them pliable there are two options, one using neutral tasting oil and the other one with water. In a skillet heat or 1/4 cup of neutral tasting oil or 1/4 cup of water and place the tortilla for about 3 second on each side. You want to make them pliable. Use kitchen thongs and be extra careful—they will be really hot. Place the hot tortilla over a working surface and fill with one or two tablespoons of the brown rice and black bean mixture. Roll them to form the enchilada and place it in the prepared mold. Do the same with the rest of the tortillas. Place one by one in the mold to fit tightly.
- Pour the sauce over the rolled tortillas and top with the shredded cheese. Cover with aluminium foil and place in the oven for 20 to 25 min. or until the sauce is bubbling and the cheese is melted.
- To serve, add a dollop of crema fresca and chopped cilantro.
I love enchiladas and could eat them every single day. They are so simple to prepare and the best thing is that you could batch cook them or have everything pre-cooked and assemble them when needed. I like the depth of flavor and smokiness chipotle peppers adds to my tomatillo sauce. Chipotle peppers are just dried and smoked jalapeño peppers and for these recipe I used chipotle peppers in adobo sauce. They usually come in a can as a paste or whole, when I buy the whole version I usually purée them and divide the paste in small containers and freeze for later use. If you don’t freeze them, just store in a jar and pop them in the fridge for later use. I´m sure you will find use for them in a lot of dishes.