These enchiladas pair a tangy tomatillo filling with a sweet ripe tomato ranchero style sauce.
- 1 Pound tomatillos, diced
- 29 ounces cooked pinto beans
- 2 tablespoons vegetable oil, divided
- 4 cloves of garlic, minced and divided
- 1 large yellow onion, chopped and divided
- 1 large green bell pepper, diced
- 2 small serrano peppers or one medium jalapeno, minced
- 1 tablespoon ground cumin, divided
- 2 pounds ripe tomatoes, diced
- 1 dried chipotle, halved
- 1 teaspoon dried Mexican oregano
- 12 fresh corn tortillas
- 1/2 cup cilantro, minced and divided
- 1 medium ripe avocado, sliced
- To start the sauce saute 3/4 of the onion and 1/2 the minced garlic in 1 tablespoon oil. Add bell pepper, minced serrano, and 1/2 a teaspoon ground cumin and cook until the peppers have softened. Add tomatoes and half of the chopped cilantro and allow the sauce to come to a simmer over medium heat. Season with salt to taste. Continue to simmer, stirring occasionally while you prepare the filling.
- In a medium pot heat the remaining 1 tablespoon of oil over medium-high heat and saute the remaining onion and garlic. Add tomatillos, pinto beans, oregano, dried chipotle, and 1/2 a teaspoon cumin. Bring to a simmer, stirring occasionally to prevent burning. Cook until the tomatillos have softened, about 10 minutes. Remove the chipotle from the filling and season with salt to taste.
- Fill tortillas with about 1/4 of the tomatillo mixture and roll tightly and arrange in a large baking dish. When the dish is full of tortillas top with the ranchero sauce covering evenly. Bake at 400 degrees Fahrenheit for 20 minutes.
- Remove from the oven and allow to cool for 10 minutes. Top with remaining cilantro and avocado slices. Serve warm.