EPISODE ONE: Black Bean Enchiladas!
Ingredients for Red Pepper Sauce:
Six – Eight Dried Quarillo chili peppers
2 cups of boiling water
1-2 garlic cloves
½ tsp of Mexican oregano (Reg if you don’t have Mexican)
½ Jalapeno pepper (seeded to reduce heat)
Ingredients for Enchilada Filling:
1 cup of cooked black beans
1 garlic clove
1 small Jalapeno pepper (seeded to reduce heat)
Juice of 1 lime
Handful of Cilantro
1 tbl of Olive Oil
Salt & Pepper to taste
8 Sprouted Corn Tortillas
Rectangular Casserole Dish and Bake at 375 degrees
Place dried Quarillo chili peppers and garlic cloves in blender glass and pour in boiling water. Leave for 1 hour to soften. After peppers soften, remove half the liquid and save. Add the rest of the ingredients: jalapeño, oregano and lime juice to the peppers and garlic and blend until combined. If too thick add more reserved liquid. You should have at least 2 cups of red pepper sauce when done. Set sauce aside.
Add cooked black beans to food processor along with the rest of the ingredients: garlic, jalapeno, cilantro, olive oil and lime juice. Process ingredients until smooth. Add salt and pepper to taste. Set Aside.
Heat half of the red chili sauce in a 8” skillet on medium heat. Be careful not to burn sauce. Take corn tortillas one at a time with tongs and dip in heated sauce. Once the tortilla is coated, move to casserole dish and place 1-2 tbl of black bean filling in the middle of the tortilla and then roll. Be careful, the tortillas can become fragile, so do this part quickly. Once 8 tortillas are filled and rolled, pour all remaining sauce over the top. Bake at 375 for 20 minutes. You might have to cover with foil to prevent overbrowning the last 10 minutes.
Serve immediately. Garnish with guacamole, green onions , brown rice, etc.