I needed to use the leftover black beans in the fridge from the brownies and decided that tonight would be a Mexican fiesta. My partner introduced me to Mexican cooking and Fireworks Foods, which is an amazing supplier of traditional Mexican foods in Australia. I have fallen quite fond of Chilpotle Chilli, with its smoky tangy flavour that adds depth to any dish. I have used both the dried and canned variety in this dish. I also used an extremely hot dried habaneros chilli but feel free to omit this and just use some extra chilli powder.
Chicken and Black Bean Chipotle Enchiladas
Adapted from Will Cook For Friends
Makes 5 jumbo enchiladas or 6-7 regular size ones. (A jumbo enchilada is enough to feed one person, except for maybe a very hungry male who might need 2)
2 dried chilpotle chilli, stem and seeds removed
1 dried habaneros chilli, stem and seeds removed
2 chilpotle chillies, canned in adobo sauce
1 tbsp adobo sauce
2 tbsp extra virgin olive oil
1 brown onion, diced
4 garlic cloves, sliced
1 red capsicum, diced
1 green bull chili (could substitute with a green capsicum), diced
1 large carrot, diced
1 small zucchini, diced
800g chicken breast, cut into 2cm cubes
1 tbsp ground cumin
1/4 tsp cayenne pepper
1 tsp salt and pepper
1tsp dried oregano
1 can diced tomatoes
2 tbsp tomato paste
400g black beans, soaked overnight, drained
1/2 cup fresh coriander
5-7 large tortillas (I used empower foods low carb wraps but you could use any type you wanted)
Shredded tasty cheddar cheese to taste (I used probably a cup worth that I grated using my microplane grater)
1. Cut the dried chiles open and remove the stems and all of the seeds. I suggest wearing gloves for this, the Habaneros chilli is VERY hot, be careful not to touch your face or eyes because it will hurt! Tear them in pieces and then place in a bowl with enough boiling water to cover and let sit for 10 minutes. Once softened, place the chillies in a food processor and blitz until paste-like. Put aside.
2. Place a very large frypan or casserole dish over medium heat and add a tbsp of olive oil. Saute the onion and garlic until soft.
3. Add the capsicum, bull chilli, carrot and zucchini, stirring occasionally until the vegetables have softened. Once soft remove the vegetables from the pan and set aside.
4. Heat another tbsp of olive oil over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned all over
5. Return the vegetables to the pan, add the spices, tomatoes and tomato paste. Simmer for 10 minutes, or until the chicken is cooked all the way through. Now add the chilli paste that was prepared earlier. Depending on how much heat you can handle, I would start with half the mixture, stir it through and let it simmer for a minute or so and then taste to see if you wish to add more. I added about 3/4 of the paste.
6. Now the chicken is cooked, turn off the heat and stir through the black beans and coriander.
7. Preheat the oven to 180 degrees Celsius. Grease a baking tray with olive oil.
8. Heat the tortillas in the microwave if they are a little too stiff, otherwise, one at a time, place them in the baking tray, filling them with the chicken mixture, folding the sides over one another to form the enchilada. Once all enchilada are filled and sitting snug next to each other in the pan, top with as much greeted cheese as desired. Note: You could make this recipe ahead up to this stage, just cover with plastic wrap and put in the fridge until needed.
9. Now place on the center rack of the oven and bake for 10-15 minutes, until the cheese is melted and the the enchiladas are heated all the way through. Note: If you made this recipe ahead and the pan has just come out of a cold fridge, increase the baking time to 30min or until heated all the way through. Once heated, take out of the oven and serve!