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I've got to type this out before I forget, because it was really, really good.
Olive oil
1 can Rosarita enchilada sauce
1 can black beans
1/2 cup chopped white onion
1 tsp ancho chile powder
1 tsp Penzey's medium chile powder
Salt to taste
8 corn tortillas
Shredded cheddar cheese
1 cup long grain white rice
1/2 cup chopped white onion
1 clove garlic, minced
1/2 cup tomato puree
2 cups vegetable broth
Salt to taste
1-1/2 lbs tomatillos, husks removed
1/2 cup chopped white onion
1/2 cup cilantro leaves
1-2 tbsp fresh lime juice
1/4 tsp sugar
1-2 jalapeno or serano peppers, stemmed, seeded and chopped
(The Salsa Verde recipe is from Simply Recipes. I love that website.)
Preheat oven to 350F.
Drain and rinse the beans. Saute oniion in a tablespoon or so of olive oil. Add chile powders to the pan and continue to saute briefly. Add beans to the pan and mix well with onions and chile powders. Add a few tablespoons of enchilada sauce to the pan, and mash some of the beans. Mix everything together well. Taste for seasoning and add salt to taste. Set aside.
Heat about half the enchilada sauce in a fry pan. Moisten the tortillas in the warmed enchilada sauce and stack on a plate. When all the tortillas have been moistened, fill each with some of the beans and some cheese. Roll up and place, seam side down, in a baking dish. I used an 8x12 pan and placed them six across then the last two perpendicular to the rest. Pour the remaining enchilada sauce over the top of the enchiladas, then sprinkle more cheese over the top. Cover tightly with foil and bake 30-35 minutes until cheese is bubbling.
The easiest way to remove these from the pan without all falling apart is with two spatulas, side by side. Works a treat!
Serve with rice, salsa, sour cream, guacamole, sliced olives, sliced jalapenos, whatever floats your boat!
For the rice: Saute onion and garlic in a small amount of olive oil. Add the rice and stir until rice starts to get some color. Add tomato puree and mix well. Add vegetable broth and salt. Bring to a boil. Cover and reduce heat to a gentle simmer. Simmer for 30 minutes. Turn heat off and let sit covered until ready to serve.
For the Salsa Verde: Cut tomatillos in half and place cut side down on a foil-lined baking shet. Place under a broiler for 7-10 minutes until tomatillos are beginning to break down and skin starts to blacken. Place all ingredients but salt in food processor or blender. Pulse until all ingredients are finely chopped and mixed. Salt to taste. Cool in refrigerator.
We also had red salsa, but Tommy made that, and he hasn't shared the recipe with me yet. It does contain tomatoes, jalapenos, white onion, cilantro, olive oil, lime juice, garlic... and I don't remember what else. I will wrest the recipe from him and share it with the world when next I see him!
Olive oil
1 can Rosarita enchilada sauce
1 can black beans
1/2 cup chopped white onion
1 tsp ancho chile powder
1 tsp Penzey's medium chile powder
Salt to taste
8 corn tortillas
Shredded cheddar cheese
1 cup long grain white rice
1/2 cup chopped white onion
1 clove garlic, minced
1/2 cup tomato puree
2 cups vegetable broth
Salt to taste
1-1/2 lbs tomatillos, husks removed
1/2 cup chopped white onion
1/2 cup cilantro leaves
1-2 tbsp fresh lime juice
1/4 tsp sugar
1-2 jalapeno or serano peppers, stemmed, seeded and chopped
(The Salsa Verde recipe is from Simply Recipes. I love that website.)
Preheat oven to 350F.
Drain and rinse the beans. Saute oniion in a tablespoon or so of olive oil. Add chile powders to the pan and continue to saute briefly. Add beans to the pan and mix well with onions and chile powders. Add a few tablespoons of enchilada sauce to the pan, and mash some of the beans. Mix everything together well. Taste for seasoning and add salt to taste. Set aside.
Heat about half the enchilada sauce in a fry pan. Moisten the tortillas in the warmed enchilada sauce and stack on a plate. When all the tortillas have been moistened, fill each with some of the beans and some cheese. Roll up and place, seam side down, in a baking dish. I used an 8x12 pan and placed them six across then the last two perpendicular to the rest. Pour the remaining enchilada sauce over the top of the enchiladas, then sprinkle more cheese over the top. Cover tightly with foil and bake 30-35 minutes until cheese is bubbling.
The easiest way to remove these from the pan without all falling apart is with two spatulas, side by side. Works a treat!
Serve with rice, salsa, sour cream, guacamole, sliced olives, sliced jalapenos, whatever floats your boat!
For the rice: Saute onion and garlic in a small amount of olive oil. Add the rice and stir until rice starts to get some color. Add tomato puree and mix well. Add vegetable broth and salt. Bring to a boil. Cover and reduce heat to a gentle simmer. Simmer for 30 minutes. Turn heat off and let sit covered until ready to serve.
For the Salsa Verde: Cut tomatillos in half and place cut side down on a foil-lined baking shet. Place under a broiler for 7-10 minutes until tomatillos are beginning to break down and skin starts to blacken. Place all ingredients but salt in food processor or blender. Pulse until all ingredients are finely chopped and mixed. Salt to taste. Cool in refrigerator.
We also had red salsa, but Tommy made that, and he hasn't shared the recipe with me yet. It does contain tomatoes, jalapenos, white onion, cilantro, olive oil, lime juice, garlic... and I don't remember what else. I will wrest the recipe from him and share it with the world when next I see him!
