This recipe cooks up well in a big batch. For future convenience, scoop 1/2 c. portions onto plastic wrap and freeze. It starts out thick; for Chile, just add water when heating up, to desired thickness. Top with grated cheese, sour cream, and fresh chopped tomatoes as desired. This mix is versatile; use for burritos, tostadas, and enchiladas. Serves 6-8.

Ingredients:

• 1 lb. black beans
• 3 to 4 c. chopped yellow onions
• 2 TBS. minced garlic
• 3 to 4 TBS. olive oil
• 1/4 c. dry basil
• 1/4 c. oregano
• 2 TBS. whole cumin seed
• 1/2 c. tomato paste
• 1 TBS. salt
• 1 TBS. paprika
• 1/4 tsp. cayenne
• 1/3 c. flour
• 1 TBS. paprika
• 1-2 TBS. Chile Powder
• 1 tsp. salt
• 1/3 c. olive oil
• 1 1/2 pt. hot water (Optional: Substitute canned tomato juice or chicken stock)
• 10 corn tortillas (or more or less)
• Garnishes, as desired: Sour cream, avocado, and/or cilantro
  

Black Bean Chile Mix

Bring approx. 2 qt. water to a boil, then add and simmer 1-2 hrs. until tender: > 1 lb. black beans

Strain cooked beans, returning to pot and mashing some w/ potato masher. Set aside.

In iron skillet, saute the following on med. heat until tender (an hour or so): > 3 to 4 c. chopped yellow onions > 2 TBS. minced garlic > 3 to 4 TBS. olive oil

You can cover onions with a lid at first, so they sweat and cook down quicker. Stir occasionally, turning heat down as necessary. Meanwhile, in a hot, dry skillet, stir the following until toasted, setting aside when done: > 1/4 c. dry basil > 1/4 c. oregano > 2 TBS. whole cumin seed

Finally, mix the following all together: > Cooked, mashed beans > Sauteed onions & garlic > Toasted herb mix > 1/2 c. tomato paste > 1 TBS. salt > 1 TBS. paprika > 1/4 tsp. cayenne

 

Red Sauce

You can make this completely vegetarian-style by omitting the Chicken Stock. It will still have plenty of flavor.

Mix dry ingredients together: > 1/3 c. flour > 1 TBS. paprika > 1-2 TBS. Chile Powder > 1 tsp. salt

Add and mix in well: > 1/3 c. olive oil

Then add: > 1 1/2 pt. hot water (Optional-substitute canned tomato juice or chicken stock)

Bring mixture to a boil, boil 2 minutes, turn off heat.

Black Bean Enchiladas

Sear in hot skillet in a bit of olive oil: > 10 corn tortillas (or more or less)

Lay out on board and fill with 1/4 c. Black Bean Chile Mix. Roll up, place in 13x 9″ pan. Pour Red Sauce over, add 3/4 lb. or so cheddar cheese slices. Bake at 375 degrees, 20 min. or so, until bubbly and golden on top. Top with sour cream or guacamole if desired, or cilantro garnish.