Not only is this an effective enchilada sauce, but it works over rice or as a side dish alongside tortillas and eggs for breakfast. The surprise ingredient: Refried beans add both texture and flavor, thickening the sauce in a delightful but unobtrusive way.
- olive oil
- sweet peppers, seeded and quartered
- cherry tomatoes
- regular tomatoes, cut into eighths
- jalapeño chiles or other fresh chiles, quartered and thinly sliced
- refried beans or mashed leftover beans
- cumin seed
- salt and pepper
- Warm the oil in a large frying pan. Panfry the sweet peppers without turning over medium-high heat until charred. Rotate to char on all sides. Transfer to a cutting board, let cool, and then coarsely chop.
- Add more oil to the hot pan. Add the cherry tomatoes, cover, and cook without turning for 5 minutes. Stir in the regular tomatoes, lower the heat to medium, and cook, covered, until all of the tomatoes are soft and have given off their juices. Stir in the fresh chiles and cook for a minute or two. Stir in the beans and roasted peppers and cook for another minute or two. Add water as needed to create a sauce and heat through. Stir in the cumin and turmeric and season with salt and pepper to taste.