Enchiladas

Let’s make it.

1. 1

   Prepare the filling.

   Heat the oven to 350°F. Blend the drained beans in a food processor until mostly smooth, adding a tablespoon or two of the water only if needed. Season with the chili powder and salt to taste. Transfer to a bowl and rinse the food processor.

2. 2

   Blend the cilantro sauce.

   Blend the cilantro leaves and tender stems, garlic, jalapeño, lime juice and a pinch of salt. Add the remaining water a tablespoon at a time as needed to make a thick, spoonable sauce. Scrape down the bowl and process until smooth. Reserve ⅓ cup of sauce for serving.

3. 3

   Prepare the dish and tortillas.

   Use an 11-by-7-inch baking dish for ten large enchiladas, or a 9-by-13-inch dish for twenty small ones. Choose a broiler-safe dish if you plan to brown the top under the broiler. Spread ¼ cup of bean filling and ¼ cup of cilantro sauce across the bottom. Warm the tortillas in a dry skillet over medium heat for about 20–30 seconds per side, until pliable, and keep covered with a kitchen towel.

4. 4

   Fill and roll.

   Reserve 2 tablespoons chopped onion for serving and about ¾ cup of cheese for the top. Divide the remaining beans, onion and cheese among the warm tortillas, using roughly half as much filling for each 4-inch tortilla. Roll snugly and arrange seam-side down in the dish. Spread any remaining bean filling over the rolls, spoon over the unreserved cilantro sauce and cover with the reserved topping cheese.

5. 5

   Bake and finish.

   Bake for about 20–30 minutes, until the filling is hot throughout and the center reaches 165°F. If desired, place a broiler-safe dish under the broiler for about 1–3 minutes, watching continuously, until the cheese browns in spots. Spoon over the reserved ⅓ cup cilantro sauce and finish with the reserved white onion. Serve two large or four small enchiladas per person.