Prep time: 5 minutes
Cook time: 20 minutes
Serves 4–5 / In this unusual variation of enchiladas, the sauce is made from beans instead of tomatoes (in Mexico it’s called enfrijoladas, from frijol, the word for bean). To make this a vegan dish, use seitan instead of chicken, plus your favorite vegan cheese.
2 tablespoons extra-virgin olive oil, divided
1 medium white or red onion, finely diced, divided
2 cloves garlic, minced
1 (25-ounce) can black beans, rinsed and drained
1 teaspoon ground chile pasilla, chile ancho, or cayenne
1 low-sodium vegetable bouillon cube
¾-1 cup water
1 cup coarsely chopped fresh cilantro, divided
3 cups cooked, shredded chicken breast, warmed
8 whole-wheat tortillas
½ cup grated jalapeño jack cheese
Chopped fresh avocado, tomato, or pico de gallo, for garnish
1. Heat oil in a 2-quart saucepan and add ½ cup diced onion. Stir until onion begins to soften, about 2 minutes. Add garlic and stir well. Add beans, ground chile, and bouillon cube. Mash thoroughly with a potato masher (or place in a food processor) until smooth and the consistency of a creamy soup, adding water as necessary for consistency. Season to taste, reheat, and keep warm.
2. Combine half the cilantro with chicken. Warm tortillas in a microwave or skillet. Spread some of bean mixture in a 9×13-inch baking dish. Spread a little bean mixture onto a tortilla, pile 1/8 of chicken mixture along center, and roll. Place into dish, seam side down. Repeat with remaining tortillas. Pour remaining bean sauce over assembled enchiladas. Sprinkle cheese and remaining onions over top. Heat in a 325º oven just until cheese melts, 5–10 minutes. Before serving, sprinkle with remaining cilantro, plus avocado, tomato, or pico de gallo.
PER SERVING: 706 cal, 12g fat (6g mono, 1g poly, 5g sat), 53mg chol, 44g protein, 92g carb, 20g fiber, 773mg sodium
