- 2 tablespoons vegetable oil, plus more for brushing
- 1 small red onion, minced
- 1 jalapeño, seeded and minced
- One 19-ounce can red kidney beans, drained
- One 28-ounce jar marinara sauce
- 3 chipotle chiles in adobo sauce, seeded and minced
- 1/2 teaspoon ground cumin
- Ten 8-inch corn tortillas
- 1 pound fresh mozzarella—4 ounces shredded, the rest cut into ten 3-by-1 inch rectangles
- 1/4 cup freshly grated pecorino cheese
- 2 scallions, thinly sliced
- Preheat the oven to 350°. In a large saucepan, heat the 2 tablespoons of oil. Add the onion and jalapeño and cook over moderate heat until softened, about 5 minutes. Add the beans and cook over moderate heat, stirring, until the beans are flavored with the onion, about 5 minutes. Season with salt.
- In a medium bowl, stir the marinara sauce with the chipotles and cumin and season with salt. Spread 1/2 cup of the marinara sauce in a 9-by-13-inch baking dish.
- On a baking sheet, brush both sides of the tortillas with oil. Bake the tortillas for 30 seconds, until just pliable. Set a slice of the mozzarella in the center of each tortilla, and top with about 3 tablespoons of the beans. Fold the tortillas to enclose the filling. Arrange the enchiladas in the baking dish and pour the remaining chipotle marinara sauce on top. Sprinkle the shredded mozzarella over the enchiladas, then sprinkle on the pecorino.
- Bake the enchiladas in the upper third of the oven for about 30 minutes, until crisp on top and bubbling. Scatter the scallions on top and serve.
The unbaked enchiladas can be refrigerated in the baking dish for up to 2 hours.