Preparation time: 60 minutes
Cooking time: 30 minutes
Enchilada sauce:
2 tablespoons vegetable oil
2 medium onions, chopped
4 cloves garlic, minced
1 tablespoon chipotle chili powder
2 teaspoons ground cumin
1 can (14.5 ounces) no salt added diced tomatoes, undrained
½ cup no salt added beef or chicken broth
¼ cup mole paste
Enchiladas:
1 can (15.5 ounces) BUSHS BEST Black Beans rinsed and drained
1/4 cup chopped cilantro
2 cups shredded Chihuahua or Monterey Jack cheese divided
10 corn tortillas (6-inch) warmed to soften
Avocado salsa:
1 ripe avocado, peeled, seeded and diced
1/2 cup tomato, chopped
1/4 cup cilantro, chopped
1 tablespoon fresh lime juice
1 jalapeño seeded and minced
1/4 teaspoon salt
Sour cream
Heat oil in large skillet over medium heat. Add onions; cook 10 minutes stirring occasionally. Add garlic chili powder and cumin; cook 2 minutes.
Heat oven to 375ºF. Transfer half of onion mixture to large bowl. Add tomatoes broth and mole paste to onion mixture remaining in skillet. Bring to simmer stirring occasionally uncovered 20 minutes. Remove from heat and let stand 5 minutes. Process mixture in blender or food processor until smooth. *Spread ½ cup of sauce in shallow 2-quart casserole.
Stir beans into reserved onion mixture. Add cilantro and 1½ cups of cheese; mix well. Spoon heaping 1/3 cup of bean mixture down center of each tortilla. Roll up; place seam side down over sauce in baking dish. Spoon remaining sauce over enchiladas. Bake uncovered until hot and bubbly about 25 minutes. Sprinkle remaining cheese over enchiladas; return to oven and bake 5 minutes or until cheese is melted.
Combine all salsa ingredients in medium bowl; mix well. Transfer enchiladas to serving plates; top with salsa and sour cream if desired.
*Sauce and onion mixture may be refrigerated and made up to 24 hours before serving.
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