b'chipotle black bean enchiladas with angel sweet tomatoesINGREDIENTS DIRECTIONSFor the enchilada sauce: For the enchilada sauce:1 Tbsp. canola oil 1.Heat the oil in a large pot over medium heat. Add the onion1 red onion, chopped into large chunks and saut until softened and translucent. Add the garlic and3 garlic cloves, smashed saut for about 30 seconds, or until fragrant.1 package (10oz.) SUNSET Angel 2.Add the tomatoes, chipotle, and adobo sauce and spices andSweet tomatoes cook until the sauce has thickened, and tomatoes have1 (3.5 oz.) can chipotle chilis in adobo softened and begun to break down. Add in the vegetablesauce stock and simmer over low heat for 20 minutes, or until the2 tsp. chili powder liquid has reduced by half.1 tsp. ground cumin 3.Transfer to a blender or use an immersion blender to pure1 tsp. dried oregano the sauce. Season to taste and reserve.1 cup vegetable stock or water For the black bean enchiladas:Kosher salt and black pepper, to taste 1.Preheat the oven to 375F degrees.For the black bean enchiladas: 2.In a large bowl, add the black beans, green chiles, cumin,1 (15 oz.) can black beans, drained and chili powder, cheese, 2 Tbsp. of the enchilada sauce, and stirrinsed well to combine.1 (3.5 oz.) can diced green chiles 3.To the bottom of a medium casserole dish, evenly spread 11 tsp. ground cumin cup of the enchilada sauce. Lay out a tortilla on a clean1 tsp. chili powder working surface and addcup of the bean mixture in a row cup Monterey Jack cheese, shredded in the center of the tortilla. Roll up the tortilla and place6 (8-inch) soft corn or flour tortillas seam-side down into the casserole dish. Repeat with thePREP TIME: 10 MINUTES remaining tortillas.4.Pourcup of the remaining sauce over the enchiladas andCOOK TIME: 50 MINUTES reserve the remaining for serving sauce.SERVINGS:3 5.Bake until the sauce bubbles and the cheese is melted,about 15-20 minutes. Top with tomatoes, onion, and cilantroand serve with sour cream and guacamole, if desired.'