Wednesday, March 18, 2009
Black Bean Enchiladas
As morbid as it sounds, I hope my last meal is Mexican food. I love beans, tortillas, cilantro, chili, onions, and my all time #1 favorite....avocado. I could easily eat an avocado every day and maybe that isn't such a bad idea. Creamy rich avocado is considered the world's healthiest fruit (hmm not too sure about that one but I'll go with it), because of its nutrient contents such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, copper, and reasonable calories in it. Avocados also contain oleic acid, a monounsaturated fat that may help lower cholesterol and prevent breast and prostate cancer.
I still remember reading this quote, from Skinny Bitch, while I was lying on the beach in Truro last Memorial Day weekend: "Do you think an avocado, which is a fruit, is going to turn you into a hippo? Common sense, bitches."
Black Bean Enchiladas:
6 corn tortillas
1 8 oz. can tomato sauce
1 tablespoon cumin
1 teaspoon chili powder
1 can black beans
2 cloves garlic
1/4 of an onion, minced
Juice of 1 lime
1 teaspoon cumin
1 teaspoon chili powder
Salt + pepper
Cheddar cheese *leave out sister anna
1/2 an avocado, sliced
Bunch of cilantro
Pre-heat oven to 350 and spray a baking dish with vegetable oil
First start the beans. Heat some olive oil and add in the garlic & onion. Saute for a few minutes then stir in the beans and spices. Squeeze in the lime juice and let cook for about 10 minutes.
To make the enchilada sauce, heat the tomato sauce over low and stir in the cumin & chili powder. Dip the tortillas, one by one, in the sauce and move them around for a few minutes, coating them with sauce and letting them get nice and soft. Once a tortilla is soft, fill it with a spoonful of beans and sprinkle with cheese. Roll up and put seam side down in a baking dish. Fill up the rest of the tortillas. Pour any extra sauce on top of the enchiladas.
Bake for 30 minutes. When they're ready top your enchilada with whatever you like - salsa, avocado slices, salsa, sour cream etc.
Ps. We tried Chilangos this weekend - yummmmm. We started with homemade tortilla chips (had to wait a couple minutes while they fried up a new batch-score!), homemade salsa, and guacamole. Then I got potato enchiladas (which came with rice & beans, topped with veggies) and Nick got chicken mole. Both were good but we both decided mine were better (winner). I loved Chilangos' bar because all the bar stools were horse saddles.