Monday, July 19, 2010

Black Bean Enchiladas

Good morning to all!! It’s Monday and I hope everyone has a great week! Today we are going to make Black Bean Enchiladas. This recipe can be used in many different forms; it can be an appetizer or entrée, as well as vegetarian or with your favorite protein. There are actually three recipes, one for the Black Beans, one for the Salsa Verde, and also one for the Corn Salsa. All three are great to use and the Salsa’s can be use on many different dishes. As always please just have fun and enjoy, and have a great week!

Thank You

Black Bean Enchiladas
Onion- 1 cup (med diced)
Olive Oil- 1 tablespoon
Garlic- 3 cloves (minced)
Dried Oregano- 1 teaspoon
Black Beans- 2, 15 ounce cans (drained & rinsed)
Chipotle Chili- in adobo sauce (store bought in a can)
Adobo Sauce- 1 tablespoon
Kosher Salt- ½ teaspoon
Chicken broth- ¼ cup
Asadero or Monterey Jack cheese- ½ cup (shredded)
Corn Tortillas- 8 six inch (can substitute flour)
Olive Oil- 2 tablespoons
Salsa Verde- 2 cups (recipe to follow)
Queso Fresco or Feta- ½ cup (crumbled)

1) Preheat oven to 400
2) Sauté onion in a non-stick pan, med- high heat for about 2-3 minutes. Add garlic and oregano for about another minute.
3) Puree half of the black beans, the chipotle sauce, and salt in a food processor.
4) Combine onion mix, broth, and the remaining black beans and shredded cheese with the bean puree
5) Warm tortillas, you can do the in a pan over low heat 2 minutes per side. Until they are flexible.
6) Roll you bean mixture into tortillas. Place the tortillas with the seam on the bottom of a baking dish. Top with the crumbled cheese and bake for 10 minutes
7) Serve with the Salsa Verde and the Corn Salsa, right on top of the Enchiladas- recipes to follow
8) ENJOY!!

Corn Salsa

Combine the following ingredients in a mixing bowl, and chill.
Corn kernels- 1 cup
Avocado- 1 cup (small diced)
Tomato- 1 (small diced)
Red onion- ½ cup (slivered)
Cilantro, Fresh- 1 tablespoon (minced)
Lime juice, fresh- 1 tablespoon
Jalapenos- 2 teaspoons (minced)
Salt & pepper- to taste

Salsa Verde
Tomatillos- 1 pound (husked and halved)
Poblano chilies- 2 (halved and seeded)
Onion- ½ cup (small diced)
Vegetable oil- 1 tablespoon
Garlic- 3 cloves (minced)
Cilantro, fresh- ½ cup
Parsley, flat & fresh- ½ cup
Lime juice, fresh- 1 tablespoon
Kosher salt- 1 teaspoon
Chicken broth- ½ cup

1) Broil the tomatillos and the chilies for 10 minutes, they should be charred and blistered then put into plastic bags for 10 minutes. Then peel, seed, and chop.
2) Sauté onion in oil until translucent, add garlic sauté for 2 more minutes
3) Place everything in a food processor except for broth, and pulse for a rough chop.
4) With processor running slowly add Chicken broth until smooth.
• Fillings to add; you can add any of the following to this recipe. Chorizo, chicken, steak, ground beef, pork, bacon bits and green onions, or cooked rice. 1 cup of any of the following or whatever you like.

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