Tuesday, May 29, 2012
Veggie and Black Bean Enchiladas
Yesterday my sweet husband left for India on a business trip for ten days. I told him as I hugged him that this seems very weird and surreal. It is his first business trip since we've been together and it just so happens to be out of the country. I really need to get my passport! ;) This time I am staying home, holding down the fort, with two boys that are finishing up their respective school years. Prom and baseball playoffs will be handled exclusively by this girl right here. I'm kind of excited for the challenge and even if I end up a bit frazzled I'm so glad that sweetie gets this opportunity.
I made these enchiladas a while back and loved every last bite. Meat fans may be disappointed, such as Damian, who leaned over to me and whispered, "mom, these are good, but where's the meat??". Apparently a meal is not a meal unless meat is involved. I don't think he's thinking clearly because I think these are awesome.
I wish I could credit the original source but this has been in my to try file for about five years and while I vaguely recall the individual I got the recipe from (someone on a parenting forum years ago), I have no idea the original source.
for the sauce:
1 tsp canola oil
1 tsp onion powder
1 tsp garlic powder
3 Tbs chili powder
2 tsp ground cumin
2 tsp sugar
2 (8 oz.) cans tomato sauce
1/2 cup water
Salt and pepper
for the filling:
1 lb black beans, rinsed and drained
1 Tbs canola oil
1 red onion, chopped
1 red or yellow bell pepper, seeded and chopped fine
2 large zucchini, unpeeled, and cut in 1/2" slices
1 large yellow summer squash, unpeeled, and cut into 1/2" slices
3 cloves garlic, minced
1 cup finely crumbled queso fresco or feta cheese
1/2 cup minced fresh cilantro
1/4 cup drained chopped canned green chiles
Salt and pepper
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
lime wedges, for serving
crumbled queso fresco, for serving
cilantro, for serving
To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (This makes more sauce than you will need for the enchiladas. The extra can be frozen for later use or passed with the enchiladas for serving.)
Preheat the oven to 375° F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.
Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.
To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Cover with foil and bake until the enchiladas are heated through, about 20 minutes.
If you want to be super fancy (I didn't want to be this time), remove the foil and sprinkle with cheddar cheese. Continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.
Preparation Time: 30 minutes
Cooking Time: 35 minutes