Monday, September 21, 2009

Black Bean Enchiladas

1 teaspoon finely minced fresh jalapeno pepper
3 cans black beans (15 oz. each), drained and rinsed
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/3 to 1/2 of a 7 oz. can of tomato sauce
1 tablespoon chili powder
1/3 cup finely chopped green bell pepper
1 clove garlic, minced
12 flour tortillas
Enchilada sauce (recipe follows)
3/4 cup shredded cheddar cheese

Combine black beans, jalapeno pepper, cheddar cheese, parsley, oregano and black pepper. Slightly mash the beans as you are combining the ingredients. Heat until cheese melts. Stir in tomato sauce, chili powder, green pepper and garlic. Stir until ingredients are well combined.

To bake immediately: Arrange in a 9x13 baking dish (if you have extra mixture left over, distribute it evenly over the enchiladas.) Cover with enchilada sauce and 3/4 cup shredded cheddar cheese. Bake at 350 degrees for 30 to 40 minutes.

To freeze: Roll even amounts of the mixture into the tortillas. Individually wrap each enchilada in heavy duty aluminum foil and place in a gallon-sized plastic freezer bag.

On cooking day: Remove from freezer. Unwrap enchiladas and place in baking dish. Pour enchilada sauce over all; top with 3/4 cup shredded cheddar cheese. Bake 45 to 60 minutes at 350 degrees. No need to defrost.

Enchilada Sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 1/2 teaspoons chili powder
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (7 oz.) can tomato sauce
1 1/2 cups water

Heat oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes.

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