Elite Enchiladas
Ingredients
For the sauce:
3 tablespoons olive oil
3 tablespoons flour
1/2 tablespoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or white vinegar
Freshly ground black pepper, to taste
For the flour tortillas:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup extra virgin olive oil, vegetable oil or other fairly neutral flavoured oil
1 cup warm water
For the filling:
1 can black beans
1 can corn
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 cup enchilada sauce
2 cups shredded cheddar cheese
Directions
Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes.
The sauce
The sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
The Filling!
Drain and rinse the black beans
Combine all ingredients except cheese in a pot and cook on medium heat to warm through and at the end add 1/4 cup of the enchilada sauce!
Back to the tortillas!
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together.
When the pan is hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from pan with tongs and stack in a covered container to keep the tortillas soft.
Now assembly time!
Pour 1/2 cup of the enchilada sauce into the bottom of 13x9 baking dish
Put about 1/4 cup of filling in a tortilla and sprinkle a little cheese over it, then roll tightly.
Place tortillas seam side down close together in baking dish
Pour rest of sauce on top of rolled enchiladas
Sprinkle remaining cheese on top
Bake at 350 for 15 minutes!
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