Black Bean, Goat Cheese, and Chipotle Enchiladas
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their own kitchens. Just like with Good and Cheap, the PDF is free. Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
I’m out of town for the holidays so I though I’d share a few old classics that are nice at this time of year. These black bean, goat cheese, and chipotle enchiladas from my first cookbook, From Scratch may not be the simplest or quickest recipe, but they are so delicious. First, you roast the peppers and make the sauce, then you make the filling and then bake the enchiladas. Might seem like a lot of steps but it’s worth it for this super satisfying and decadent vegetarian main. And it’s fun to put together if you have a bit of time to slow down and putter around the kitchen.
If you are short on time you can use a different sauce like a salsa or jarred sauce you have in your pantry and simplify this considerably. The tortilla filling is very quick and easy, and once the enchiladas are in the oven all you have to do is wait a bit, maybe with a glass of wine?
- 4 to 6 tortillas (4 if large, 6 if small)
- 1 bell pepper
- 1 poblano pepper
- 1 Tbsp butter
- 2 cloves garlic finely chopped
- 4 to 5 scallions finely chopped
- 2 Tbsp cilantro stalks finely chopped (optional)
- 1 tsp all purpose flour
- 1/2 cup water
- Salt and pepper to taste
- 1 Tbsp butter or oil
- 2 to 3 cloves garlic finely chopped
- 1 tomato chopped
- 1 3/4 cups black beans (approximately 1 can)
- 1 chipotle in adobo finely chopped
- 1/2 cup water
- 2 oz goat cheese (chevre)
- 1/2 cup cheddar grated
- 1 cup lettuce roughly chopped
- scallions finely chopped
- sour cream to taste
- Make the sauce first. Put the peppers on a tray under your broiler. Turn them every few minutes, until they’re black and crinkly on all sides. Alternately, if you have a gas cooktop, you can use metal tongs to hold them over direct flame. Once the peppers are roasted, put them in a metal bowl and cover it with plastic wrap. Leave the peppers to sweat for about 30 minutes, then peel off the skin.
- Carefully slice the peppers in half and remove the placenta, seeds, and stem. Chop the peppers up roughly and set them aside.
- Add the butter to a pot on medium heat. When it’s hot, add the garlic and cook a minute, until aromatized. Add the scallions and cilantro stems (if using) and cook for another minute. Add the flour and stir it until it has coated the vegetables.
- Add the water and chopped, roasted, peppers. Bring the mixture to a boil, then turn the heat down to low and let it simmer for 10 minutes.
- If you have an immersion blender, purée the mixture directly in the pot. Otherwise, let it cool and use a blender. Once the sauce is smooth, add salt and pepper as necessary.
- Turn the oven to 375 F.
- For the filling, warm the butter on medium heat. Add the garlic and sauté for 30 seconds or until it smells good. Add the tomatoes and let them cook for about a minute until some of their juice has cooked off.
- Add the beans to the pan and let them cook for a minute. Add the chipotle and water, stir and cover with a lid. Cook for about five minutes. Add the goat cheese and stir. If the mixture is too dry, add a bit more water. Taste, then adjust the salt and pepper as needed. Take the pan off the heat and set aside.
- To assemble, distribute the filling evenly between the 4 or 6 tortillas, then roll them up. Place them in a baking dish and smother them with the sauce. Grate some cheese over the top if you’d like.
- Bake for 15 to 20 minutes, or until the sauce is bubbling around the edges. Serve immediately with any of the garnishes suggested.
