NOW WE ARE COOKING ENJOY DAN:

              SPICY MEXICAN ENCHILADA CASSEROLE by CHEF DAN:

Serves 6-8

1 (15oz) can black beans, rinsed and drained

2 teaspoons cumin

2 teaspoon Chile powder

4 poblano Chile peppers, about 1 pound

1tablespoon grape-seed oil

3 garlic cloves, minced

1 onion chopped

1 tablespoon Serrano or jalapeno pepper, chopped

1 teaspoon dried oregano

3/4-teaspoon sea salt

1 can corn, drained

1 (19oz) can enchilada sauce

1/4-cup brewed coffee

2 tablespoon masa harina

8 soft tortillas, warmed

2 cups shredded Cheddar cheese

Garnish with thinly sliced scallions

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)

1.      Roast the peppers on open gas flame, turning frequently and roast until all sides are black, about 5-7 minutes.

2.      Place in plastic bags and let cool.

3.      When cooled remove blacken skin, do not rinse in water.

4.      Split in half lengthwise and discard seed and stem.

5.      Roughly chop and set aside.

6.      TO MAKE CHILE SAUCE:

7.      Heat oil in a sauce pan over medium-heat.

8.      Add black beans, cumin, chili powder, onions, garlic, Serrano or jalapeno peppers, oregano and cook until vegetables have softened about 5 minutes.

9.      Stir in chopped poblano peppers, enchilada sauce, corn, coffee and salt.

10.  Bring to a boil; sprinkle in masa harina.

11.  Reduce heat to medium-low and simmer, partially covered for 1 hour.

12.  When cool transfer mixture to blender and puree.

13.  In 13 X 9-inch prepared baking dish, add 1 cup chili sauce onto the bottom of the dish.

14.  Place 1/4-cup cheese in center on one warm tortilla and roll up.

15.  Place enchilada seam down into prepared dish.

16.  Repeat with remaining tortillas and cheese.

17.  Pour remaining chili sauce and cheese over enchiladas.

18.  Cover with foil and bake until cheese has melted and Chile sauce is hot, about 15 minutes.

19.  Garnish with scallions.

                                                  ENJOY DAN:                                   BON-APPETITE!!