Heirloom Bean-Vegetable Enchiladas with Green Chili Sauce
- Prep Time 0:45
- Cook Time 0:35
- Estimated Cost $10.50
- 115 Comments
One of my favorite items at the Mission Community Market farmers market in my neighborhood is the fresh heirloom beans available from Yerena Farms. Heirloom beans, like heirloom tomatoes, have been preserved over many years and possess a depth of flavor and a beautiful speckled exterior unlike any other bean. If you can get your hands on fresh ones, definitely do so. Otherwise, dried heirloom beans work well. Barring both, use dried or canned pinto beans.
- extra virgin olive oil Pantry
- 6 cloves garlic, minced, divided Pantry
- 1 cup shelled fresh heirloom beans (or 2/3 cup dried heirloom beans, soaked or 1 cup canned pinto beans, rinsed and drained $1.50
- salt and pepper Pantry
- 4 green Anaheim chili peppers $1.50
- 1 handful fresh cilantro leaves, roughly chopped $1 for a bunch
- 3 tbsp half-and-half $1 for a pint
- 1 small onion, diced $0.50
- 1 small head broccoli (stems included), chopped finely $0.50
- 8 button mushrooms, chopped finely $1
- 1 1/2 cups shredded mozzarella or jack cheese $2.50 for 14 oz.
- 8-10 6" corn tortillas $1 for 30
Recipe Serves 3-4
- Heat 1 tbsp olive oil in a medium pot over medium heat. Add 2 minced garlic cloves and cook for 1 minute, stirring frequently, until very fragrant. Add the beans, plus liberal amounts of salt and pepper. If using fresh beans, add just enough water to cover. If using soaked dried beans, add enough water to cover, plus 2 inches. If using canned beans, add only 1-2 tbsp water to keep the beans from drying out). If using fresh or dried beans, bring mixture, covered, to a rapid boil over high heat and then reduce heat and cook covered until beans are soft. This timing will vary, depending on what kind of beans you use. Fresh beans will take between 20 and 35 minutes, while dried beans will take between 40 and 50 minutes.
- While the beans cook, preheat broiler to high. Drizzle whole peppers lightly with olive oil and place on a baking sheet. Broil for 7-8 minutes on each side or until skin becomes very soft and lightly charred.
- Under cool running water, slip the peppers' skins off (they should come right off--if they don't, put them back under the broiler for a few minutes). Discard the stems and remove the seeds if you prefer a milder sauce (keep them in if you like spicy flavors). Chop the chilies roughly.
- Puree the chilies with 4 garlic cloves, 2 tbsp extra virgin olive oil, the cilantro, the half-and-half and salt and pepper to taste in a blender or food processor. Transfer to a medium bowl and set aside.
- Heat 1 tbsp extra virgin olive oil in a large frying pan over medium-high heat. Add the chopped onion and cook for 1 minute, or until fragrant. Add the broccoli and mushrooms and cook, stirring frequently, for 3-4 minutes, or until vegetables soften slightly. Remove from heat and transfer to a bowl. Drain the beans and add them to the vegetable mixture. Allow bean-vegetable mixture to cool for 5 minutes.
- Stir 1/4 of the Anaheim chili sauce into the cooled bean-vegetable mixture. Add 1 cup of the cheese and toss together.
- Preheat the oven to 375 degrees F and lightly oil a 9"x13" baking pan.
- Warm the tortillas for 30 seconds in the microwave to make them pliable. Assemble the enchiladas by dipping a tortilla into the sauce. Place about 1/4 cup filling in the tortilla and roll up. Place, seam-side down into the pan and repeat with remaining tortillas, placing rolled enchiladas as close to one another as possible. Once all enchiladas have been rolled, pour remaining sauce over the top. Top with the remaining cheese. Cover pan tightly with foil and bake for 25 minutes. Remove foil and bake for 8-10 minutes, or until cheese is bubbly and lightly-browned.
- Serve hot.