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Ingredients
Sauce
- 3 cloves garlic crushed
- 2 tbsp oil
- 1 tbsp dried Mexican oregano
- 2 tbsp Chimayo or other mild red chile powder
- 2 tbsp unbleached flour
- 1 6-ounce can tomato paste
- 3 cups water
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
Filling
- 1 medium red onion diced
- 4 cloves garlic minced
- 2 tbsp oil
- 1 tsp ground cumin
- 1 cup chopped mild green or red chile peppers canned or frozen
- 2 1/2 cups pinto beans
Servings: enchiladas
Units:
Instructions
Sauce
- Saute the garlic in the oil for 3 minutes, stirring occasionally. Add the oregano and red chile powder and cook another three minutes. Add the flour and water and stir until all the oil is absorbed. Add the tomato paste and the water slowly, whisking constantly, and cook over low heat until thick. Add the salt and vinegar.
Filling
- To make the filling: Saute the onion and garlic in the oil for 5 minutes or until soft. Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.
- Spoon about 1/2 cup filling onto each tortilla, roll up, and place in a greased baking pan. Pour 2 cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling. Heat the remaining sauce and serve with the enchiladas.
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