As you read many of our blog entries, you’ll know that we’re fans of spicy food. And although we loved the food in Europe, there was a lack of spiciness in all of the meals that we had eaten there. So, once we were back we definitely needed something with a good kick.
I really enjoy going to Mexican restaurants- for the chips and salsa. Although there are great dishes on the menu, too many of them lack the extra bold flavor that resides in Mexican food made at home. So when trying to make-up for the lack of spiciness, we turned to a great enchilada recipe.
Black Bean, Corn and Cheese Enchiladas
Adapted from: Cooking Light (October 2011)
2 tbsp olive oil
1 onion, chopped
7 garlic cloves, chopped
1-3 jalapeños, chopped (optional)
2 cups of water
2 tbsp oregano, chopped
2 tbsp tomato paste
4 oz can of green chilies (optional)
1 tsp cumin
1 tsp chili powder
1 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1 15oz can of black beans, drained & rinsed
2 cups of Mexican cheese, shredded
1 cup of corn (frozen, canned or fresh)
1/8 cup of cilantro, chopped
3 green onions, sliced
6 12-inch tortillas
Heat olive oil in a pan. Add onion, garlic, jalapeños and sauté for 3-5 minutes. Once the onion is translucent add water, oregano, tomato paste, green chilies, cumin, chili powder, cayenne pepper, salt and pepper. Cook for 10 minutes or until the sauce has thickened.
Pour the mixture into a blender or food processor. Blend/process until smooth.
In a large bowl, combine black beans, 1/2 cup of cheese, corn, cilantro and green onions. I also added jalapeño, but that’s always optional. Mix the ingredients together.
Coat a 13×9-inch baking dish with cooking spray. Then spread about 1/2 cup of the sauce on the bottom.
Spoon about 3 tbsp of the bean-corn mixture down the center of the tortilla (pictured below).
Roll each of the filled tortillas and place them seam-side down in the baking dish. Continue to do this with all of your tortillas and filling. Once they are all completed, pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
Preheat the oven to 400°F. Bake the enchiladas for about 15 minutes or until the cheese is lightly brown.
Pingback: Cinco de Mayo & Derby Day | Fifthfloorkitchen's Blog