If you are participating in Lent, you might be fasting from meat today. So, I am your friend because I have a recipe that your whole family will love! Unless of course you have a weird person in your family (like my brother-in-law) who despises beans. Yes, all beans…even yummy black beans. He’s weird, but I already said that. I made this meal on Ash Wednesday, and even the 4-year-old asked for seconds. We ate the whole pan. You should make it today.
Oh, and don’t forget to put make a comment on the blog anniversary p0st so you will be entered in the giveaway!
Black Bean Enchiladas
1 1/2 cups Uncooked Black Beans (hooray for beans!)
6 cups Water
2 tablespoons Olive Oil
1 Medium Finely Chopped Onion
1 Carrot Finely Diced
1 teaspoon Basil
1 teaspoon Oregano
1 Medium-sized Finely Chopped Green Pepper
1 teaspoon Minced Garlic (4-5 Cloves)
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Coriander
1 crumbled Dried Chili Pepper or 1 minced Fresh Jalapeno Pepper
1 1/2 teaspoons Salt
12 Corn Tortillas
1 1/2 cups Salsa
2 1/2 cups grated cheese
1. Soak beans in a 2 quart saucepan for 8 hours.
2. Bring to a boil and simmer, covered, 1 1/4 hours or more until tender. Drain most of the water.
3. Saute the onions, carrot, basil, oregano, and garlic. After a few minutes add the peppers, spices, chili pepper, and salt. Cook vegetable until tender. Breathe deeply. It will relax you. Add veggies to beans when tender.
4. Preheat oven to 375 degrees.
5. Warm tortillas however you want. I like to put them in a little pan on the stove one at a time. I don’t use oil, but I spray a little PAM in the pan. You can use oil if you want, but this just adds fat. You don’t have to do this part, but if you don’t the tortillas will break when you roll them. This will make you grouchy after all your hard work.
6. Put 1/3 cup bean mixture down the middle of each tortilla, then a line of cheese. I used mozzarella. You can use whatever cheese you want. The original Lenten fasts include dairy, but I’m not very original. What writer is?
7. Roll them up and lay each face down on in a 9×13 pan. I used a Pyrex 9×13. When finished, pour the salsa on top. I used mild because my children are afraid of spicy food. I don’t know why. Spread the salsa out so it covers each tortilla. Sprinkle some cheese on top.
8. Bake for 7-10 minutes. Serve with sour cream (we like to use plain yogurt, but I didn’t have any or any sour cream so we ate them as is). A good side is a green salad. I wish I had a photo for you, but by the time I thought of it the pan was empty.
Happy Friday! Enjoy!