Category Archives: enchiladas

Black Bean, Corn and Cheese Enchiladas

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.

Zucchini Enchiladas

I apologize for the lack of posts this week.  I was actually planning on putting this recipe up on Thursday (Cinco de Mayo), but unfortunately I was not eating Mexican that evening but at a work function.  It’s been a busy week!

We love Mexican food.  We (more like Sam, but I’m getting there) cannot find anything spicy enough in restaurants.  So, homemade is usually better since it is spicy enough.  In this recipe, we added the adobo chiles and jalapeños in the sauce, but feel free to omit them if super spicy is not your taste.

These are excellent vegetable enchiladas, I would have not thought to shred the zucchini before adding it to the dish.  But it gives it a meaty and soft texture, even though there is no meat in there.  Excellent idea!

We plan on making these again, but adding either shredded pork or chicken, we’ll make sure to share it with you!

Zucchini Enchiladas
Adapted from: Skinny Taste

Non-stick Cooking Spray
2 tbsp olive oil
7 garlic cloves, chopped
1 chipotle chile in adobo sauce (optional or more if you want spicy)
1 jalapeño, chopped (optional)
2 tsp chili powder
1 1/2 tsp ground cumin
1/2 cup vegetable broth
1 1/2 cups crushed tomatoes
1 tbsp salt
2 tsp pepper
2 zucchinis, sliced or grated
1 onion, chopped
2 green onions, chopped
1 1/2 cups Mexican-blend cheese
4 large tortillas
1/4 cup cilantro, chopped

Preheat the over to 400°F degrees.  Spray a baking dish so the tortillas do not stick (appropriately sized dish to fit the tortillas).

In a medium saucepan, heat 1 tbsp olive oil.  Then add 3 chopped garlics and sauté.  After a minute add: chipotle chile, jalapeño, 1 tsp chili powder, 1/2 tsp ground cumin, vegetable broth, crushed tomatoes, 1/2 tbsp salt and 1 tsp pepper.  Bring to a boil.  Then reduce the heat to low, and simmer for 5-10 minutes.  Set aside until you are ready to pour over the enchiladas.

Either grate the zucchini with a grater or in a food processor.  In a saucepan, add 1 tbsp of olive oil.  Once it’s heated, add 4 garlic cloves and onion and sauté.  Then add the zucchini, green onions, 1/2 tbsp salt, 1 tsp pepper, 1 tsp chili powder and 1 tsp ground cumin.  Cook for about 5 minutes.  Remove from heat, and stir in 1/2 cup of cheese.  Mix well, until the cheese has melted in the mixture.

Divide the zucchini mixture between the 4 tortillas.  Roll each tortilla and place, seam side down, into the baking dish.  Once all of them have been arranged, pour the sauce over the tortillas.  Sprinkle the remaining cheese over the dish.  Bake until the cheese has melted, and enchilada sauce is bubbling, about 20 minutes.

After plating, sprinkle chopped cilantro on each enchilada.