Tuesday night dinner: Black bean enchiladas
Yummy black bean enchiladas. They can be prepped ahead of time and frozen or refrigerated and then baked prior to serving. I adapted this recipe from Can You Stay For Dinner based on the ingredients I had at hand and personal flavor preferences. Enjoy
Ingredients:
2 tablespoons olive oil
2 cups black beans, cooked
1/2 cup brown rice, cooked
1 spicy chili, finely chopped (optional)
1 clove garlic, finely chopped
1.5 tablespoon cilantro, chopped
1/3 large onion, finely chopped
4 tablespoons salsa (I use TJs chipotle salsa, because I love it as a tomato base in most of my Mexican cooking, you can also substitute two medium chopped tomatoes)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper (optional)
Salt, to taste
juice of half a lemon
1/2 cup of water
8 ounces enchilada sauce
2 cups jalapeno jack cheese, shredded
6 tortillas (I use whole wheat)
1. Heat olive oil in a pan on medium heat. Add chopped onions, chili and garlic. Saute until onions are sauteed and slightly browning.
2. Add cumin, coriander and cayenne. Cook spices for 2 minutes.
3. Add cilantro and salsa (or tomatoes) and saute until juice leave tomatoes and separates from the oil.
4. Add the black beans and rice. Stir and cook for 1 minute.
5. Add lemon juice, water and salt. Cover, turn down heat, and simmer for an additional 5-10 minutes until water has evaporated slightly and left you with a thick consistency. I mash some of the beans and rice after cooking for five minutes and leave it on the stove for another 5.
6. While the beans are simmering, heat the tortillas on a pan over medium-high heat, for about a minute on each side.
7. Layer the bottom of a baking dish with some of the enchilada sauce, enough to coat. Place some of the black bean mixture in the center of tortilla and top it with some cheese. Wrap either side of the tortilla around the bean mixture and place, wrapped side down, in baking dish. Continue with remaining bean mixture and tortillas.
8. Pour remaining enchilada sauce over the top of the tortillas. I make sure the sauce gets in between each of the enchiladas and around the sides of the dish also for easy removal after baking. Sprinkle remaining cheese over the top.
9. Bake at 350C for 20 minutes or until cheese is melted and sauce is bubbling.
Ingredients:
2 tablespoons olive oil
2 cups black beans, cooked
1/2 cup brown rice, cooked
1 spicy chili, finely chopped (optional)
1 clove garlic, finely chopped
1.5 tablespoon cilantro, chopped
1/3 large onion, finely chopped
4 tablespoons salsa (I use TJs chipotle salsa, because I love it as a tomato base in most of my Mexican cooking, you can also substitute two medium chopped tomatoes)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper (optional)
Salt, to taste
juice of half a lemon
1/2 cup of water
8 ounces enchilada sauce
2 cups jalapeno jack cheese, shredded
6 tortillas (I use whole wheat)
1. Heat olive oil in a pan on medium heat. Add chopped onions, chili and garlic. Saute until onions are sauteed and slightly browning.
2. Add cumin, coriander and cayenne. Cook spices for 2 minutes.
3. Add cilantro and salsa (or tomatoes) and saute until juice leave tomatoes and separates from the oil.
4. Add the black beans and rice. Stir and cook for 1 minute.
5. Add lemon juice, water and salt. Cover, turn down heat, and simmer for an additional 5-10 minutes until water has evaporated slightly and left you with a thick consistency. I mash some of the beans and rice after cooking for five minutes and leave it on the stove for another 5.
6. While the beans are simmering, heat the tortillas on a pan over medium-high heat, for about a minute on each side.
7. Layer the bottom of a baking dish with some of the enchilada sauce, enough to coat. Place some of the black bean mixture in the center of tortilla and top it with some cheese. Wrap either side of the tortilla around the bean mixture and place, wrapped side down, in baking dish. Continue with remaining bean mixture and tortillas.
8. Pour remaining enchilada sauce over the top of the tortillas. I make sure the sauce gets in between each of the enchiladas and around the sides of the dish also for easy removal after baking. Sprinkle remaining cheese over the top.
9. Bake at 350C for 20 minutes or until cheese is melted and sauce is bubbling.
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