Wednesday, March 13, 2013

My very favorite recipe: Enchiladas

It's been awhile. Things have been getting progressively crazier as of late. But I have a really fantastic recipe to share, so I thought I'd pop on in! I have a few other things to talk about, but we'll save that for a little later. 

Don't be fooled by the number of ingredients. This recipe is super easy and amazingly delicious. It has quickly become my favorite at the top of the weekly rotation!

Creamy Enchiladas 
1 can black beans, drained and rinsed
1 handful red bell pepper, chopped
2 handfuls onion, chopped
minced garlic (about 1/2-1 tsp)
sprinkle of salt
* about 8 corn tortillas 
1.5 c dairy free milk (I prefer almond)
1.5 t powdered garlic
1 t paprika
1/4 cayenne
1.5 t chili powder
sprinkle of salt 
2 T butter
3 T flour 
1/2 c sour cream (I use Tofutti)
1/2 c green salsa, salsa verde
1/2 jalapeño (optional)
For garnish (if you want): cilantro, scallions, onion, red pepper, or whatever :)  
1. Preheat oven to 350.
2. Sauté the onion and red pepper in oil and garlic for about 10 minutes, until they are cooked to your personal liking.
3. Once they're done, mix in a bowl with the drained black beans and a little salt and set aside.
4. In a small bowl or measuring cup, combine the first group of ingredients for the sauce (from the milk to the salt).

5. In a saucepan (I use the same one I sautéed the onion and pepper in), heat the butter on low until it melts. Then whisk in the flour. Once thoroughly combined, add in the milk mixture and raise heat to medium/high.
6. Continue whisking and whisking until it gets thick, as shown in picture. Then turn off heat and add in the sour cream and green salsa (and jalapeño, if you would like).
7. Set aside. Pour a little of the sauce in the bottom of a casserole dish. Create the enchiladas by preparing tortillas as per package instructions (usually microwaving a few in between damp paper towels for 30-45 seconds), spooning the bean/onion/pepper mixture into them, wrapping them up, and putting them fold down in the dish. Pour sauce over the enchiladas and bake for 30 minutes.
8. Once out of the oven, top with fresh cilantro, chopped scallions, whatever you'd like! Enjoy! :)

A few more pictures: 



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