By Jess Kehoe
Enchiladas a usually a hit around our house, liked by the kids and the adults. As fall sets in, a warm cheesy dinner coming out of the oven finally sounds good again! My husband makes a creamy chicken version with green sauce that I should share one day, but I usually tend toward a veggie version in red enchilada sauce as shared here. If you are strapped for time, you could easily pick up one big can of red enchilada sauce and skip the first step here...but it's not very hard to make your own sauce and it turned out to be quite tasty.
1 large yellow onion, chopped
2 bell peppers, chopped
2 cloves garlic, minced
1 jalapeno, seeded and chopped (or omit for less spice)
1 tablespoon chili powder
1 teaspoon cumin
one pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 teaspoon sugar
salt to taste
pepper to taste
1 15-oz can pinto beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
8 8-inch corn or flour tortillas
12 oz shredded Monterey Jack Cheese (about 3 cups)
Preheat the oven to 350 degrees.
In a large saucepan, heat the olive oil on medium. Cook the onion and bell pepper until soft and translucent, about 5-7 minutes. Add the garlic, jalapeno, chili powder, cumin, red pepper, paprika, oregano, sugar, salt and pepper. Cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Set aside 1 cup of the sauce, blending the remaining with an immersion blender (or in a food processor or blender) until smooth. Then return to the heat and simmer for 20 minutes.
Place the reserved cup of sauce in a large bowl. Mix in the two cans of beans and 2 cups of the cheese.
Wrap half the tortillas in a damp towel and warm them up in the microwave for about 1 minute. They should be soft and pliable. Spread a thin layer of sauce on the bottom of a 9x13 inch glass baking dish. Spoon about 3/4 cup of bean mixture into a tortilla and roll it up, arranging them in the dish. Warm more tortillas as needed. Top the tortillas evenly with the remaining sauce, then sprinkle the enchiladas with the remaining cheese. Bake for 15-20 minutes, until the enchiladas are hot and the cheese is melted.