- Sauce:
- 2 cups homemade tomato sauce (see ‘homemade tomato sauce’ recipe for instructions)
- 1/2 small can store-bought chili & adobo
- 1-28 oz can whole stewed tomatoes
- Salt & pepper to taste
- Filling:
- 2 Tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 large clove garlic, minced
- 1/2 teaspoon ancho
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can corn, rinsed & drained
- 1 can black beans, rinsed & drained
- 1 can refried beans
- 1 jalapeno pepper, minced
- 1 Serrano pepper, minced
- 6-8 12-inch flour tortillas
- 16 oz. Shredded cheese ( a Mexican blend of Monterey Jack, Cheddar, Queso, and Asadero works well, for example)
Equipment:
Large saucepan
Medium skillet
Large bowl
Food processor
9 x 13 casserole pan
Large saucepan
Medium skillet
Large bowl
Food processor
9 x 13 casserole pan
Instructions:
- Preheat oven to 350 degrees F
- Make sauce by combining tomato sauce, chili & adobo, stewed tomatoes, salt and pepper in a large saucepan. Bring to a boil, and simmer for 15-20 minutes
- Start making the filling by heating the oil in a skillet, and sautéing onion until translucent
- Add garlic and spices and saute until garlic is fragrant, 1-2 minutes
- In a large bowl stir corn, beans, and peppers together until well combined
- In food processor, puree sauce by pulsing for about 30 seconds at a time
- Pour half of the sauce into the bottom of the casserole dish; take a tortilla and dip both sides into sauce to cover completely (*be careful as sauce may still be hot!)
- Working in the pan, spoon about 3/4 cup to 1 cup of filling along edge of tortilla and sprinkle cheese
- Roll tortilla tightly, and place seam side down in pan
- Repeat this process with enough tortillas to fill the pan
- Pour remaining sauce over tortillas and sprinkle with remaining cheese
- Bake in oven for 25 minutes
- Serve
Notes:
- For crispier tortillas, crank up the oven to 400 degrees F after 25 minutes, and let tortillas bake for an additional 5 minutes.
- Optional garnishes include chopped cilantro, sour cream
- Serve with Mexican Rice (see ‘Mexican Rice’ recipe for instructions)
