Preparing and rolling tortillas
For over a year, we've been celebrating Taco Tuesday at my house. We always have guacamole and a choice of soft tortillas or crunchy shells. But we change up what's inside, experimenting with both veggie and meat filling combinations. We even have a Taco Night tradition with another family — when we get together for dinner, pork-shoulder tacos are always on the menu. But even the best traditions need a shake-up every once in a while. When I’m feeling the need for a taco break, it’s enchilada time.
I make a few different variations, but this one is my current favorite. My family likes it so much, it just might give Taco Tuesday some competition. It’s quite spicy as is, but you can adjust the heat by using fewer chipotles and/or adding more white beans. Serve with a green salad and some guacamole, of course!
White Bean Chipotle Enchiladas
1 15-ounce can Great Northern beans, rinsed
2 cloves garlic, minced
3 chipotle chilis in adobo, minced, plus the sauce (You can find these chilis in small cans near the salsa in the supermarket.)
2 1/2 cups shredded cheddar cheese
2 15-ounce cans refried beans
10 burrito-size flour tortillas (whole-wheat or white)
1 cup crushed tomatoes
1 bunch scallions, thinly sliced
1 Tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
Preheat your oven to 400 degrees.
Spray the bottom and sides of a 13x9-inch casserole dish with cooking spray and set aside.
In a small sauce or sauté pan, heat the oil over medium heat. Add the garlic and stir for a minute, just until fragrant. Add the refried beans, and turn heat to low. Add the minced chipotles plus about a teaspoon of their sauce to the beans and stir well to combine. Stir frequently until the mixture is heated through. (If you’d like a little less spice, add just one minced chipotle to the refried beans and skip the extra sauce.)
One by one, lay each tortilla in the casserole dish and layer some shredded cheese, a few spoonfuls of refried beans, about 2 tablespoons of Great Northern beans and a sprinkling of scallions in the center. Roll up the tortilla. Continue until the dish is full, making sure you leave yourself some extra shredded cheese and scallions for the top. I usually fit 10 enchiladas in the dish.
In a small sauce pan, heat the crushed tomatoes and the remaining sauce from the chipotles on low until heated through. Add salt and pepper to taste.
Pour the warm sauce over the top of the enchiladas and use the back of a spoon to spread it evenly over all the tortillas. Sprinkle with the remaining cheese and scallions.
Bake uncovered at 400 for 20-25 minutes or until the cheese on top is melted, bubbly and beginning to brown here and there. Enjoy!