Black Bean Enchiladas
3 poblanos (2 for a more mild sauce)
2 tablespoons olive oil
1 onion, diced
5 cloves garlic minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons tomato paste
2 cups vegetable stock
2 cups water
juice of 1/2 lime
3 15oz. cans black beans, rinsed and drained
3 scallions, minced
1/2 cup chopped cilantro
1/4 pound jack cheese, shredded
1/2 pound cheddar cheese, shredded
18 small corn tortillas (look for non-GMO)
Preheat oven to 400 degrees.
Place poblanos on three different burners on a high flame. Let the poblanos completely blacken on all sides, turning the peppers with tongs. Once the peppers are charred, immediately place in a bowl, cover with plastic wrap, and let them rest for at least 10 minutes. Then carefully remove the skins and seeds with your hands, or a towel, and set the peeled peppers to the side.
Heat a large pan with sides on medium high heat and add the oil. Next, add the onions with a pinch of salt and saute for 5 minutes. Add the garlic, cumin, oregano and cook for another minute. Then add the tomato paste and thoroughly stir into the onion mixture. Pour in the vegetable stock, water, peppers, and a generous pinch of salt. Bring to a boil. Drop the heat, cover and simmer for 10 minutes. Then add the lime and blend everything in a high speed blender until silky smooth. Taste for seasoning.
In a medium bowl combine the black beans, scallions, 1/2 teaspoon salt, and all but 2 tablespoons cilantro. Pour enough enchilada sauce just to coat the bottom of a 9x13 casserole pan. Lay down 6 tortillas, overlapping. Spread half the bean mixture over the tortillas. Sprinkle a third of the cheese over the beans. Then pour a third of the remaining sauce over the beans and cheese. Lay down another 6 tortillas, followed by the remaining beans, half the cheese, and half the sauce. Finish with 6 more tortillas, the remaining sauce, and cheese.
Bake on a middle rack in the oven for 15-20 minutes or until the top is golden brown. Garnish with the remaining cilantro.