Black Bean, Tortillas, Cocoa & Chipolte Sauce, Grated Cheese
I LOVE eating black beans, especially making them into a Mexican inspired “refried beans” cooked slowly with bay leaves, garlic and onion for dense flavour. This rich bean mixture is delicious with tortilla’s, tacos, nachos or in some crusty bread..You can use a potato masher to gently press the beans when they are cooked, to gain a soft, mushy bean texture which gives it a creamy consistency.
So last night I cooked up a Mexican inspired dish of creamy black beans filled in tortillas, rolled up, covered in a bitter-sweet heat cocoa and chilli sauce (the chipolte gives a smokey-ness required for this dish), with lashings of grated cheese. A substantial dinner!
This was also a great recipe and blog post for this months We Should Cocoa challenge, hosted by Choclette, which was savoury and vegetarian (using chocolate!) and Mexican food is a great example of mulling these ingredients together.
To make the black beans:
1 Can of Black Beans
2 Bay Leaves
3 Garlic Cloves, crushed
salt and pepper
1-2 tsp of dried thyme
1/2 red onion finely diced
Chop your onion finely, add to a heated pan with oil in it. Let the onions soften, add your crushed garlic cloves, bay leaves, thyme and stir for 1 minute to get the fragrance lifted.
Then pour in your beans with the water in the can ( u may need to add more water to just level with the beans)
Let it simmer for 10-15 minutes, top up with water if it dries out too much and keep checking on it.
When the beans are soft, take off the heat, remove the garlic and bay leaves, use a potato masher and squish the beans down, so some are mushy and some are not..
That’s it! Pile your beans into the middle of you tortilla and roll it up, place in a baking tray, ready for the Enchilada Sauce to go on top.
Top Tip: You can add bits of chorizo for a more meaty dish in with the onions while frying them, they will release their lovely oils which flavour the dish.
To make the Enchilada Sauce: Using the recipe found here on Food.com I tweaked the resulted sauce with adding fresh chipolte chillies (to your own taste here) and seasoning well with salt and pepper.
The border line bitter chocolate (dark cocoa) powder after taste and the smokey BBQ fiery heat from the chipolte makes for a perfect match.
You mix in most of the ingredients at first to create a paste which is then cooked in the pan, where canned tomatoes & water are slowly simmered down and the flavours combined, resulting in a thick sauce,yet spreadable. You have to keep tasting this to make sure you have the right balance of chilli heat and cocoa. (No wonder these two are famed for their marriage together)
Once cooked you spread this sauce evenly out over your enchiladas, top with grated cheese, then pop into the oven, till bubbling away.
Try this dish, its great homemade and better than any tex-mex stuff! Enjoy 🙂