Serves 10
Recipe: Chef Elizabeth Hales, Compass Group
Ingredients
Tomatillo Salsa:
10.5 ounce Tomatillo, green whole canned
½ cup Onions, diced
2 Tbsp Jalapeno Peppers, chopped
3 Tbsp Cilantro, Fresh, chopped
Enchilada:
3 ¾ cups Red Enchilada Sauce, canned
¾ cup Cilantro, Fresh, chopped
1 Tbsp Cumin, ground
20 Corn Tortillas, 6″
1 cup Canola Oil
10 each Black Bean Meatless Burger, 4.25 oz each
7 ½ ounce Red Onions, small diced
15 ounces Black Beans, cooked
10 ounces Pepper Jack Cheese
10 ounces Iceberg Lettuce, shredded
1 ¼ cup Guacamole
Method
Tomatillo Salsa:
In a food processor, combine the onion, tomatillos, and jalapeno. Pulse a few times until the ingredients are well blended. Add the cilantro and pulse the food processor again. Refrigerate until needed.
Enchilada:
Preheat oven to 350F. Combine enchilada sauce, cilantro and ground cumin. Place half of the enchilada sauce mixture on the bottom of a large baking dish. Heat 1 cup of oil in a large skillet to 350F degree and carefully submerge the tortillas (individually) for 15 seconds. (This helps them hold their integrity through the rolling and baking processes). In a pan, saute the diced burger and onions until slightly browned. Add black beans and remaining half of the enchilada sauce.
Simmer for 5 minutes. To build the enchiladas, evenly spoon 1/2 cup of burger mixture onto the center of each tortilla. Roll tortillas up and place seam-side down in baking pan. Repeat with remaining tortillas. Spoon tomatillo salsa and cheese evenly over the top of the rolled tortillas. Bake at 350F until bubbling, about 15 minutes and internal temperature reaches 165F. Serve 2 enchiladas per serving. To serve, place two enchiladas on a plate and garnish with shredded lettuce and 1 ounce guacamole.