Blackbean Pepper Cheese

My roommate and I call our apartment Cafe Deja Vu. Why? Because we tend to make vast quantities of one dish and then eat it over and over and over again until it is all finished. Not only that, but all of the dishes that we mutually like contain many of the same ingredients, mainly some sort of bean (or three), canned diced tomatoes, a chopped onion, garlic and bell pepper. This recipe is "loosely" based on the Cheese and Pepper enchiladas from the Moosewood collective and also inspired by my unabashed inability to read recipes correctly.

"Blackbean and Cheese Enchiladas" with excerpts from the Moosewood Collective

FILLING
2 small onions, chopped
4 garlic cloves, chopped
2 bell peppers, chopped
1 Tbsp minced green pepper

1 8 oz. pkg cream cheese

1/2 cup cottage cheese

1-2 cups shredded cheddar or jack cheese, plus extra for the top

2 cans black beans
2 tsp cumin

SAUCE
1 28 oz. can diced tomatoes
1 small onion, roughly chopped
1 bell pepper, roughly chopped
2 tsp ground coriander
2 tsp ground cumin
4 Tbsp minced green pepper
1 clove garlic
3 chipotle peppers and adobe sauce

ALSO
About 24 Corn tortillas
Brown Rice

Serves approximately one army

For the sauce
1. Place all ingredients for sauce in blender and puree until smooth.
2. Put puree into sauce pan and simmer for 20 minutes and set aside.

For the filling:
1. In a large pan, heat oil and saute onion and garlic until soft (about 5 minutes). Then add chopped peppers and saute. Cover with lid until peppers are soft. Add beans and saute until warmed through.

2. Add minced green peppers, cumin and cheeses. Stir until incorporated. Set aside.

At this point, you can either lightly fry the tortillas in oil, drain them, and then dip them in the sauce then fill with the filling and place in a greased 9x13 pan...or you can do it how I do it.

Simply layer the enchiladas in a greased 9x13 pan, going tortillas, filling, sauce until you use up all the ingredients....you may need two pans.

Sprinkle with shredded cheese and cover pans tightly with tin foil. Bake at 350F for 20 minutes. Serve with a side of brown rice.

Store covered in refrigerator for up to a week, if you have 2 busy new SLPs eating them for dinner everyday and some times for lunch too.