#52NewEats :: Week 19 :: Black Bean and Green Chile Enchiladas

Black Bean and Green Chile Enchiladas

So here’s some news for ya – my husband and I are going VEGETARIAN for the entire month of May.  😱  *gasp*  😱  Yes!  We are!

Aaron adopted a project I did a few years ago, where instead of trying to abide by a few new year’s resolutions for an entire year, I tried to abide by a single one for an entire month – a different one every month – in the hopes of changing some bad habits and adopting a healthier lifestyle.  So far this year he has given up added salt (which was a MAJOR feat for him – as long as I’ve known him, he has salted EVERYTHING even before tasting it!), given up soda, attempted to do yoga or ROMWOD every day, and given up sugar.  I joined in with him during his yoga month and I definitely noticed a difference in how I felt!  Then we gave up sugar together – the month of Easter / Cadbury Crème Eggs – not quite sure what I was thinking there.  And this month we have decided to go vegetarian together.

In preparation for that I thought I’d try some vegetarian recipes so we had some new menu items to try this month.  This was the first one we tried and it was so good!  I’ll admit – it is hard to go wrong with enchiladas with me.  I love enchiladas.  The only thing that can really screw them up is the sauce (and I have made some questionable homemade enchilada sauces in my time).  But these were great and the BEST part about these?!  It gave me an excuse to make my daughter a cheese enchilada (there’s no way I’m getting black beans or green chilies in her at this time in her life), and she actually kinda sorta liked it!  She thought the sauce was too spicy (it was) but she liked it enough to ask me to make it again for her, but with a milder sauce.  WINNING.

So I did love these enchiladas but next time I would probably swap out manchego cheese for the topping with something a little more melty, like Monterey jack.  Or I could top with crumbled cotija cheese, another favorite.  She also mentions in her blog that she wasn’t a fan of the corn tortillas – I only had corn tortillas, but next time I would also make these with flour. This recipe is already on the Vegetarian Month menu for another round later this month!  Two thumbs up on this recipe – give it a try!  You can find the original recipe //here//.

Black Bean and Green Chile Enchiladas

Ingredients
12 small corn or flour tortillas* (she recommends flour and I would echo this)
1 15-ounce can black beans, drained and rinsed
1 4-ounce can diced green chilies
1 28-ounce can red enchilada sauce, such as Las Palmas (I got two 15oz cans and only ended up using one)
1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
1/4 cup light sour cream or greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, lime wedges, etc.

Directions
1. Preheat oven to 375 degrees and position a baking rack in the middle of the oven.

2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Set aside.

3. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.

4. Transfer one tortilla at a time to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas.
Top enchiladas with a bit more enchilada sauce down the middle.

5. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.

6. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.

#52NewEats :: Week 11 :: Beef Enchiladas with Chipotle-Pasilla Gravy

Beef Enchiladas with Chipotle-Pasilla Gravy

I’m not sure if you’ve paid much attention or not, but, I love Mexican food.  LOVE.  Mexican food.  Nachos are my absolute favorite food ever, but, enchiladas come in as a close second.

I typically prefer chicken enchiladas, but these beef enchiladas caught my eye some time ago, mostly because of the enchilada sauce recipe.  Most enchilada sauce recipes I’ve seen use Ancho or Guajillo chilies, and this was the first I’d seen using Pasilla and Chipotle chilies.  I’ve been on a hunt to recreate my favorite Mexican restaurant’s enchilada sauce, and this combination sounded unique enough that I thought I’d give it a shot.

Well, I wasn’t disappointed!  I thought these enchiladas were pretty damn tasty!  I would make them again, for sure.  The only thing I would change is I would stir more enchilada sauce into the beef mixture prior to stuffing them.  I like the innards of an enchilada to be somewhat saucy.  Also, I forgot to add cheese to the inside, and I would definitely do that too.

I always struggle with corn tortillas, and in fact I was half expecting them to fall apart once I scooped them out of the dish to serve them, but they held together very well.  I heated them up according to package directions (not recipe directions) prior to rolling.  Maybe that was the trick.  😊

You can find the original recipe //here//.  I am actually so excited to have found this blog, because so many of the recipes look amazing!  I shall go troll now and pin like a fiend!

Beef Enchiladas with Chipotle-Pasilla Gravy
Serves 4-6

Ingredients
For the pasilla-chipotle chili gravy:
1 or 2 dried chipotle chiles (depending on how hot you want it), seeds and stems removed
4 dried pasilla chiles, seeds and stems removed
1/4 medium yellow onion, chopped
4 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon oregano
3 cups beef broth
2 tablespoons lard or vegetable oil
2 tablespoons all-purpose flour

For the enchiladas:
1 pound ground beef
1/2 medium yellow onion, diced and divided
4 cloves garlic, minced
1 teaspoon ground cumin
Salt and black pepper to taste
1 tablespoon of lard or vegetable oil
12 corn tortillas
2 cups shredded cheddar cheese (8 ounces)

Directions
1. In a dry skillet heated on high, toast the pasilla and chipotle chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place in a blender.

2. In a large pot or Dutch oven, in heat up the vegetable oil and while occasionally stirring cook the onions until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Place cooked onion and garlic into the blender, along with the cumin, oregano, and the broth. Blend until smooth.

3. In a pot, heat the 2 tablespoons of oil on low heat, whisking in the flour until well incorporated. Pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.

4. Meanwhile, in a skillet on medium heat (I use the same one that I used for the onions and garlic) add the ground beef, half of the diced onions and garlic. While stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meet is browned.) Stir in the cumin and cook for 2 more minutes. Taste and add salt and black pepper to taste and adjust seasonings. Stir into the meat 1/4 cup of the chili gravy.

5. To make the enchiladas, first preheat the oven to 350 degrees and grease a large baking dish. Heat tortillas according to package directions, and keep warm in a towel as needed. Lay each tortilla on a plate or clean cooking surface and add about 2 tablespoons of beef and some of the cheese. Roll the tortilla and place in greased baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas and top with remaining grated cheese and diced onions. Bake for 15 minutes or until cheese is lightly browned and bubbling.