makes 12 enchiladas
4 tablespoons olive oil, divided
1 cups white onion, chopped (1/2 large onion)
2 cloves garlic, minced
1 can black beans, drained and rinsed
1/3 cups salsa (your choice of spiciness, I used medium)
2 chipotle peppers in adobo sauce, chopped (remove most or all of the seeds to reduce the heat)
2 tablespoons fresh cilantro, chopped
12 corn tortillas
1 small can organic tomato sauce
ground cumin
chili powder
1 cup shredded mozzarella cheese
1. Preheat the oven to 400 degrees.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the onion and saute until softened and golden, about 5 minutes. Add in the garlic and saute until fragrant, 30 seconds. Add in the black beans, salsa, and chopped chipotle peppers. Stir to combine. Simmer over low heat for about 5 minutes.
3. Remove the black bean mixture from the heat and stir in the cilantro. Set aside.
4. Meanwhile, add 1-2 tablespoons of olive oil to a skillet over medium heat. Add in a pinch of cumin and a pinch of chili powder. Mix in 3 tablespoons of tomato sauce. Soften one tortilla at a time in the tomato mixture, heating for about 10-20 seconds on each side. Move the tortillas to a flat surface after softened.
5. To put together the enchiladas, place several spoonfuls of the black bean mixture into the middle of each tortilla, and roll. Place the enchiladas seam-side down in a shallow baking dish.
6. Cover each enchilada with an equal amount of the shredded cheese.
7. Bake in the pre-heated oven for about 15 minutes, or until the cheese is golden and bubbly.
8. Garnish with additional chopped cilantro before serving.