Wednesday, July 22, 2009

Meatless Mexican

I was in the mood for Mexican...but not really feeling like meat - so something featuring black beans seemed very appetizing. I came across this recipe for enchiladas - I've never made them meatless before, but I was kind of surprised how satisfying they were, so we didn't miss the meat at all. As with most enchilada recipes, it makes a lot of food, so I prepared the filling and made half one night, and reserved the rest for another night's dinner. The black bean filling would also be great on top of nachos or as a dip. Also...all of my enchilada recipe pictures seem to look the same, but they are all different, yet very good!



Black Bean Enchiladas
Found on Annie's Eats; Originally from Two Novice Chefs, One Tiny Kitchen

Ingredients:

For the bean filling:
2 cans black beans, drained and rinsed
1 tbsp. oil
1 cup chopped onion
4 cloves garlic, minced
1 cup corn kernels
1 ½ cups chopped tomatoes
1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
¼ cup fresh cilantro
2 tbsp. lime juice

For the enchiladas:

3 cups black bean filling (above)
8-10 medium flour tortillas
shredded Mexican cheese (about 2 cups)
1 can enchilada sauce

Directions:

To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice. Stir until cheese is melted.

Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Top with some cheese, fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.

4 comments:

Erin said...

You're lucky your man can eat a meatless meal. I have probably ONE dish my BF will eat without meat! Anything else and he complains that he isn't full! Maybe I'll try something like this one day and see if he notices!

madebymel said...

I love that it is meatless, but still a substantial and filling meal. Looks delicious!

ashley said...

yum! we love black bean enchiladas!

the happy couple said...

i love enchiladas!