Vegetarian Enchiladas with a Creamy Chipotle Sauce
Makes 15 enchiladas
Prep 15 min
Cook 30 min
- 1 tin of 440g La Costena Refried Black Beans
- 1 tin of 220g of La Costena Chipotle Peppers in Adobo Sauce
- 15 Corn Tortillas Chingonas
- 2 tomatoes
- ½ white onion
- 1/3 cup double cream
- 1 tsp salt
- ½ cup vegetable oil
- 1 cup of water
- 1 cup crumbled feta cheese
- 1/3 chopped fresh coriander
Place the onion and two tomatoes in a saucepan, add the water and bring to a boil. Cook for 15 minutes.
While the tomatoes and the onions are cooking. Open La Costena Refried Black Beans; heat them in a saucepan adding 3 tbsp of water. Once they are hot, set aside.
When the tomatoes and onion are cooked, wait for them to cool down, then place them in a blender together with the double cream, salt and 2 of La Costena Chipotle Peppers in Adobo Sauce, remove the leftover chipotles in adobo from the tin and place them in a jar, store them in the fridge for a future recipe. Blend until getting a velvety sauce. Place on a frying pan and set aside.
To make the enchiladas, heat the oil on a frying pan to fry the tortillas slightly, this will prevent the corn tortilla to fall apart once you add the sauce. Fry the tortillas one by one in the hot oil for 10 seconds on each side, fill each one once they are slightly fry with La Costena Refried Black Beans and place them on a serving plate.
When all the tortillas are filled with the beans, cover them with the creamy chipotle in adobo sauce. Top the enchiladas with feta cheese and some fresh coriander. Enjoy them by themselves or with some delicious rice.