I pulled this together in 30 minutes and will definitely be making it again. The smoky, chocolate taste behind the adobo really stands out among its' flavours, but I suspect I have an addiction to sour cream and this just winds up being another excuse to pour it on. I continue to have mixed experiences with vegetarian dishes and when I find one that doesn't make me say "this would be better with meat in it", I add it to my repertoire.
The recipe has the chef applying a little of the bean paste on the inside of the tortilla and much of it overtop, by the looks of the finished product. My version has more spread on the inside of the tortilla and very little overtop. Either way, you'll get your beans. Also note that as far as the onion and cheese contents go, I have provided approximate measurements. The inside of the tortilla is meant to have a dusting of each, but I was a little more liberal with my portions.
Adapted from: http://www.mexicanplease.com/
- 1, 540ml can of black beans, rinsed
- 2 cloves of garlic, peeled and chopped
- 3 chipotle peppers mixed in adobo
- 1 cup water
- 6-8 whole wheat tortillas
- 1 1/2 cups Monterey Jack cheese, grated
- 1 onion, minced
- handful of cilantro chopped
- 1 tomato, chopped
- sour cream and or avocado for serving
Preheat oven to 350F. Spray a 9X13" baking dish with cooking oil.
In a blender, add the beans, garlic and chipotle peppers. Blend until emulsified. Add the water and blend again until the paste becomes a thick soup.
Place a large dollop of the black bean mixture onto a tortilla and spread over its top surface. Sprinkle a handful of the onions and cheese over half of the surface. Roll the tortilla tightly and place in the baking dish. Repeat this with the remaining tortillas, placing them side by side in the dish. Top with the remaining paste. Bake for 10 minutes and then remove from the oven to top with a little more of the cheese. Return to the oven for another 3-5 minutes. Top the dish with the chopped tomatoes and cilantro and serve.