1. Enchiladas. 2. Preheat oven to 400o 3. Saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes. Add garlic and oregano; saute I minute. 4. . 5. Puree half the beans, the chipotle, the sauce, and salt in a food processor. 6. Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree. **Stir in any add-ins as well. 7. Assemble enchiladas frying tortillas in 2 T oil until flexible. Dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up. Top with I cup sauce and crumbled cheese. Bake enchiladas for 10 minutes. Serve with Corn Salsa. 8. **FillingAdd-Ins. 9. I cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo. 10. I cup cooked shredded chicken. 11. I cup cooked shredded pork. 12. I cup bacon bits and chopped scallion. 13. I cup cooked long-grain rice. 14. Adobo Sauce 15. Cover the peppers with boiling water in a bowl. Let soak for 20 minutes. Drain the peppers, reserving water. Slit the peppers open and discard the stems and seeds. Put the peppers and ΒΌ Cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste. 16. Note: This is usually used as a marinade with pork (beef, too). 17. Marinate Time: 12 hours to 3 days. ---------------------------------------------------------------------------
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