Thursday, January 24, 2013

Mexican Fever

Hi there!  Today's post is about enchiladas.  Once upon a time, I despised Mexican food...and all of my best friends loved it.  I was dragged along to Cancun, Don Pablos, El Toro, Chipotle and numerous other places, while I whined about how I didn't like it.  Gradually, I started to come around - it started with quesadillas.... I moved on to burritos...discovered fajitas... began to eat avocados and fell hardcore in love with guacamole.... tried tacos and then finally one day I realized that I had become a convert.  Now, Mexican just might be one of my favorite cuisines, not to mention one of the easiest to find gluten-free options.

The first time I had enchiladas?  Well, you can read all about that here.  I've had a few enchilada fails, but this recipe is pretty solid.  It's also simple, so now, get yourself to the kitchen and get your enchilada on.  Also, feel free to substitute a vegan cheese such as Daiya if dairy isn't your thing.  Don't skip the microwave step (or the paper towels!) with the tortillas - it helps them to be more pliable so that they don't rip when you're stuffing in your filling.

Gather your supplies...
Stir to combine... let's get filling!

Black Bean & Cheese Enchiladas 

Ingredients

28 oz can enchilada sauce
1 poblano pepper, diced
15 oz can black beans
2 cups mexican cheese, shredded
16 corn tortillas
avocado & shredded lettuce (optional)

1. Pre-heat oven to 400 degrees.  Spray a large nonstick pan with cooking spray, fill with 1/4 of the enchilada sauce. Set aside.
2. Chop poblano pepper removing membranes and seeds. Drain black beans and rinse with water.  Add both to a large mixing bowl, add 1.5 cups of the mexican cheese, stir to combine.
3. Lightly wet a large paper towel, wrap 4-5 tortillas inside, microwave for 35 seconds. Add about 1/4 cup filling to each, gently fold in the sides about 1/4 inch, roll from the bottom until the enchilada is like a small burrito, place in pan seam side down. Replace until all tortillas are used.
4. Pour remaining sauce over enchiladas, top with remaining shredded cheese.
5. Bake for 35-40 minutes until cheese is melted and lightly browned.

Feast!

What's your favorite enchilada filling? 

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