Red Enchiladas

Ingredients

Enchilada Sauce

6 garlic cloves
3-4 tomatoes, chopped
1 white onion, chopped
6 Mexico chiles
6 Japones chiles
6 Pasilla-Ancho chiles
5 guajillo chiles
1 lime, juiced
1/2 cup rolled oats
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon cumin seeds
water, as needed

Enchilada Filling

1 yellow onion, diced
1-2 potatoes, cubed small
5 garlic cloves, minced
1 15oz. can black beans, rinsed and drained
1 cup frozen corn
1 cup fresh spinach
~6 corn tortillas
1 handful sliced black olives (optional)

To Serve:

diced avocado
fresh chopped cilantro

Method

Preheat the oven to 375°F.

Add all of the sauce ingredients to a high-speed blender and blend until smooth, adding a little water at a time to reach a saucy consistency. It can be as thin or thick as you like, it is very forgiving.

Sauté the onion, potatoes, garlic, black beans, corn, and spinach in a pan with about 1/3 cup of enchilada sauce, until the spinach has wilted. It is ok that the potatoes are not cooked through yet.

Pour some enchilada sauce in the bottom of a glass baking dish. Scoop some of the filling on a tortilla, roll it up, and place it in the pan flap side down. Repeat this process until the dish is full.

Pour more enchilada sauce on top and sprinkle the olives on top. Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 5 minutes.

Serve with diced avocado and fresh cilantro on top.

It's also fun to make this a layered enchilada casserole instead of rolled up. Have fun and experiment!