Tuesday, September 14, 2010

Black Bean and Cheese Enchiladas by Bob


Inspired by Stacey's recent veggie post I decided to try something veggie myself. Since we are broke, and I also want to buy meats from local farmers I have been trying to convince Jovan we should cut back on meat. This hasn't been easy, but the best way to do it is just cook the meal!! He really liked it but did say "just a little chicken added and it would be perfect." With a sly grin on his face.

Here it goes:

1 pkg dry black beans (seasoned to taste)
1 can of corn (or fresh/frozen corn)
1 block cheddar cheese (i only used half but the more cheese the better)
1 onion
1 green pepper
1 jalapeno
1 tomato
2 cloves garlic
corn tortillas
enchillada sauce

Cook the black beans early, and season them to taste. I added salt, pepper, cumin, bean seasoning and taco seasoning. Also threw in a couple of whole garlic cloves crushed. When black beans are about done add the corn. In a separate pan saute onion, green pepper, jalapeno, tomato and garlic in a pan. Add this to your black beans.
Begin cooking corn tortillas (as Steph says in a previous post it helps to but a couple of drops of water on them). Fill each tortilla with cheese and them bean mixture and line the bottom of a pan. Sprinkle cheese on top and add enchilada sauce. I used a green enchilada sauce from a jar. It had fewer unidentifiable ingredients in it that the canned ones. Bake on 350 until cheese is melted.
It was yummy :) Jovan clearly liked it since he at about 8 enchiladas. I had two and was stuffed!

3 comments:

Indigo Children said...

yummy! looks so good. we are having vegetarian taco salad tonight -- it has a bean, rice, corn, onion mixture that you saute ahead of time...

miss you :)

Steve Finnell said...

you are invited to follow my blog

Bobbie said...

http://www.food.com/recipe/mexican-enchilada-sauce-109685

homemade enchilada sauce