Saturday, June 25, 2011

Monthly Challenge Blogaversary: Black Bean Enchiladas

The June Monthly Challenge was to recreate a recipe from the blog.  I chose the Black Bean Enchiladas that had originally been posted in May of 2009. 

The changes I made was to use the entire recipe for the black bean mixture, made more own corn tortillas and enchilada sauce.
The recipe is from the Food Network Magazine  and can be found here.  The used the black bean mixture for two recipes; once for burgers and then using the remaining mixture for the enchiladas.  I used all of the recipe for the enchiladas... I like ours filled! The bean recipe by itself was rather bland and I would definitely have to spice it up if I was to use it in burgers.  However, the enchilada sauce I used worked well with it and gave it lots of flavor.

Black Bean Burgers:

  • 1/2 medium yellow onion, roughly chopped
  • 1 tablespoon chopped garlic
  • 2 (15-ounce) cans black beans, rinsed and drained, divided
  • 2 tablespoons freshly chopped cilantro leaves
  • 2 teaspoons freshly chopped parsley leaves
  • 1 egg
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup bread crumbs
    • 8 corn tortillas
    • 1 cup leftover black bean burger mixture
    • 1 can enchilada sauce (or try my recipe which follows!)
    • 1/2 cup shredded Cheddar
    • Salt and fresh ground black pepper
  • In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
    Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
    Preheat oven to 350 degrees F.
    Pour half the of the enchilada sauce into the bottom of a baking dish.
    Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
    Place 2 tablespoons of black bean burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining black bean burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
  • this is my recipe for Enchilada Sauce.... I have had it for years and don't recall where the recipe came from

1 tablespoon vegetable oil
1 onion, diced or minced whichever you prefer
3 tablespoons chili powder
3 cloves garlic, minced
2 teaspoons cumin
2 teaspoons sugar
15 ounce can tomato sauce or 2 (8-ounce) cans if that's what you have on hand
1/2 cup water
salt and pepper to taste
     Heat the oil and and cook the onion until it is soft.  Add the chili powder, garlic, cumin and sugar,tomato sauce and water.  Simmer and cook until it is thickened. 

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