Recipe from “Enchiladas: Aztec to Tex-Mex” by restaurateur Cappy Lawton and food writer Chris Waters Dunn http://www.enchiladasbook.com/
Makes 12 enchiladas/6 servings
The Filling:
1 T. vegetable oil
1/2 med. white onion, peeled, small dice
1 sm. close garlic, peeled and minced
1/4 t. ground cumin
2 Roma tomatoes, small dice
1-1/2 lbs. cured cooked ham, small dice
2 lg. Yukon Gold potatoes, peeled, small dice, and simmered until tender, 4 to 6 mins.
Place 1 tablespoon oil in large sauté pan over medium heat. Add onion and sauce until transparent about 5 minutes. Add garlic and cumin and sauté for 1 additional minute. Add tomatoes and cook until tender about 5 minutes. Add ham and potatoes and cook until just heated through. Remove from heat, cover, and keep warm.
The Sauce:
2 T. vegetable oil for sautéing
1/2 med. while onion, peeled, small dice
1 habanero chile, minced
6 Roman tomatoes, small dice
1/4 c. carrots, peeled, small dice
1/4 c. peas
Kosher salt to taste
Place 2 tablespoons oil in large sauté pan over medium heat. Add onion and sauté until transparent but not brown. Add habanero and tomatoes and cook until tender. Add 1/2 cup water and cook to a sauce consistency. Add carrots and peas and cook until tender. Add salt to taste. Cover and keep warm.
For the Assembly:
1-1/2 c. cooked black beans with broth (your own recipe)
Kosher salt to taste
12 eggs (2 per serving)
12 tortillas
Pea sprouts (optional)
Preheat oven to 140°F. Place 2 oven racks about 4 inches apart in middle third of oven. Place black beans in a blender and add just enough water to process to a thick puree. Place in a small saucepan and heat through. Season with salt to taste, cover, and keep warm. The sauce and filling should be warm.
Fry the eggs, 2 per serving, and hold in warm oven until needed.
Pour oil to a depth of 1/2 inches in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F. Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.
Working quickly, spread 2 tablespoons of bean puree on a warm individual serving plate. Place 2 tablespoons filling and 1 tablespoon sauce on lower third of a softened tortilla, roll, and place, seam side down, on top of plated bean puree, 2 enchiladas per serving. Repeat with remaining tortillas.
When enchiladas have been plated, generously top each serving with sauce and garnish with the fried eggs and (optional) pea sprouts.