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Thank you to emmycooks for the inspiration behind this recipe. You can find the original version at http://emmycooks.com/2012/02/21/vegetarian-enchilada-bake-with-black-beans-and-tofu/. As always, I added my own spin on the recipe, and Meg provided a summery Mojito, inspired by the summer temperatures here today.
Homemade Black Beans
I have read a lot lately about the potential dangers of chemicals used in cans for canned vegetables, including canned beans. But more importantly, making my own beans would allow me to adjust the seasoning and make unique flavors of beans to play around with in recipes. But for tonight, I wanted to make sure I could simply make some black beans.
Pretty simple, put the beans in a pot and cover with water. Bring the water to a boil and boil for 3 minutes. Skim off any foam that rises to the top, and then turn down to a simmer. Cook the beans for about an hour (might take longer) until the beans are soft. Season during the cooking process with salt.
Homemade Enchilada Sauce
Since I was making the black beans, why not make the enchilada sauce? Well, of course I had not checked to see what ingredients I had on hand to make a sauce, but I am sure I could throw something together.
In a bowl, combine the flour, garlic powder, chipotle powder, oregano and salt. Mix to combine and then add the water. Mix to ensure there are no clumps. Pour into a saucepan and heat to a boil. Continue to whisk until sauce begins to thicken. I added instant flour during the cooking to help in the thickening. Add 1 cup of crushed tomato and continue to mix. Taste to check seasoning and heat.
Now that I had the black beans and the enchilada sauce, it was time to prep the vegetables for the filing of the enchilada bake.
Vegetarian Enchilada Bake
Season the peppers, zucchini and onion with salt. In a large saucepan over medium heat, cook the onions for 3-4 minutes. Add the peppers and continue to cook for another 4-5 minutes. Add the zucchini and garlic, cook for 4 minutes. Add the frozen corn, cumin, oregano and cilantro. Continue to cook for about 10 minutes, until the vegetables are soft and warmed through. Transfer to a large bowl and mix in black beans and tofu. Season with additional salt or other seasonings.
Preheat the oven to 350F. Put some enchilada sauce in the bottom of a 9×13 baking dish. Line the dish with 6 corn tortillas. Cover the tortillas with 1/2 the vegetable mixture. Top with about 1/2 the cheese. Add more enchilada sauce. Add another layer of tortillas, and then another layer of vegetables. Add the enchilada sauce and top with the rest of the Monterrey Jack cheese. Bake for 20 minutes. Cook for another 5-10 minutes under the broiler to brown the top of the bake. I served the enchilada bake with some homemade guacamole (keep the pit in the guacamole and it won’t turn brown) and of course with the mojito.