Black Bean Sauce
2 cups cooked rice
8 oz cream cheese
4 oz goat cheese
4 oz sour cream
2 chopped jalapenos
¼ red onion chopped
1 ½ tsp salt
¼ cup peanut oil
8 corn tortillas
2 oz cotija cheese, grated
4 oz Monterey Jack cheese, grated
Prepare black bean sauce and set aside, keeping warm. Preheat oven to 350o. In a large bowl, combine rice, cream cheese, goat cheese, sour cream, jalapenos, salt and onion. Mix thoroughly. Warm corn tortillas so pliable (can fry in oil for 3-5 sec each). Place 3 heaping tbsp of filling across center of each tortilla, roll up and transfer to shallow baking dish. Pour black bean Bean Sauce over enchiladas. Sprinkle cheeses. Bake 10-15 min.
Black Bean Sauce
1 cup dried black beans, rinsed, and sorted
2 garlic cloves
½ yellow onion, chopped
2 slices bacon, diced
2 ancho chilies, seeded
8 cups chicken stock
1 sprig epazote
1 bay leaf
1 tbsp salt
2 tbsp butter
2 dashes hot red pepper sauce
Combine beans, garlic, onion, bacon, chilies, stock, epazote, bay leaf and salt in a pot. Bring to a boil over high heat, then reduce heat and simmer 2 hours, or until beans are soft. While hot, transfer mixture to a blender, add butter and pepper sauce and puree pulsing on and off. Do not over-blend; a rough texture is desired. Season to taste, keep warm.
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