Thursday, March 5, 2015

Curl up with a Blanket

I just love comforting foods when the weather drops. Spring is on the way and will be here before we know it, so I am taking these last few weeks of winter to make some of my favorite comfort foods. I spotted black beans on sale in my weekly grocery ad and knew that I needed to make enchiladas.

I always used to stick to basic cheese enchiladas, but tonight I wanted to go out on a limb and combine peppers, onions and black beans.  These enchiladas are by no means basic, but if you're looking for a basic cheese enchilada, this recipe never disappoints.  I sauteed the veggies until soft and combined them with black beans for the perfect protein punch.

This recipe though was simply divine. I also played around with a homemade enchilada sauce that needs a little tweaking, but these enchiladas were over the top and perfect for a night of watching The Bachelor.  They may not be the most beautiful looking enchiladas in all of the galaxy, but I promise the taste won't disappoint.

If my kitchen walls could talk: Use your favorite jar of enchilada sauce or if you are feeling particularly fancy, feel free to use homemade.  Keep in mind that depending on the spices used, homemade sauce will take on different colors, such as the dark brown color shown above. If you like your enchiladas less spicy, turn down the heat by omitting the poblano pepper. Want to roll with more spice? Swap out the poblano for a few jalapenos. Don't like corn tortillas? If you aren't gluten free, swap them out for flour.

Black Bean and Vegetable Enchiladas


1 tbsp grapeseed oil
1 medium onion, diced
1 poblano pepper, diced
1 green pepper diced
3 cups red enchilada sauce
30 oz black beans, canned and rinsed
2 cups cheddar/monterey jack cheese
12-14 corn tortillas

1. Pre-heat oven to 375 degrees fahrenheit. Spray a rectangular casserole dish with non-stick spray or lightly grease with grapeseed oil. Set aside.
2. Heat oil in large saucepan over medium high heat. Add onion, poblano and green pepper to pan. Saute 7-10 minutes until soft. Turn heat to low. Add 3 tbsp of enchillada sauce to vegetable mix, stir to combine.
3. Combine black beans and 1 cup cheese in large food processor until blended. Set aside in a medium bowl. Add vegetable mix to black beans, stirring to combine.
4. Wrap stack of tortillas in wet paper towels, heat in the microwave ~2 minutes until softened. Add 3 tsbp of bean vegetable mixture to one side of tortilla, gently roll and place seam side down baking dish. Repeat until all tortillas are used.
5. Pour enchilada sauce over rolled tortillas. Sprinkle remaining cheese on top. Bake for 35-40 minutes until top is lightly browned.