I’m working on some new things but for now; here’s a recipe you will like.

One of the top tips I have discovered on my road to frugality with my groceries is that making vegetarian dishes at least once a week and making casserole style foods that will last 2-3 nights keeps you rich and skinny.  This is one of my new favorites!  It was very easy to make, versatile (you know I love my versatile dishes), and it lasted us for 3 nights of the week (weeknight laziness prevails!).

I slightly adapted this from Leite’s Culinaria because I don’t  like zucchini, am only using the black bean part, and I used specific ingredients that I want to share. If you notice on the link above, there is also a chicken recipe on the same page that I will surely be trying in the upcoming weeks.  Or you can try it first and tell me about it.  Another note to consider that I am including brand name ingredients in the recipe because I feel that the difference in tortillas and type of cheese used will affect the nutrition contents quite a bit.

The sauce that is in this recipe… OH, THE SAUCE.  It is creamy and cheesy yet (comparably) healthy.  The filling is spicy and flavorful and HEALTHY!  I AM SO EXCITED ABOUT THESE ENCHILADAS IT’S KIND OF WEIRD.

Do you like mushy foods?  Enchiladas are my favorite Mexican delight because they are mushy rather than crunchy.

Do you have a designated vegetarian day, or just do it randomly or when you need to save money?

As you can see… I’m too cheap to buy ingredients to garnish

 

Black Bean Verde Enchiladas Recipe

From Leite’s Culinaria                                           This version serves 6

Ingredients

Black bean enchilada filling

  • Olive oil
  • 1 red onion,  chopped
  • 2 cloves garlic, minced
  • One 15-ounce can black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt

Green chile sauce

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 jalapeños, minced (keep some seeds in if you like heat)
  • 2 tablespoons all-purpose flour
  • One 15-ounce can vegetable or chicken stock or 2 cups homemade
  • 16 ounces (2 cups) light Daisy sour cream
  • One 8-ounce can fire-roasted mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Cayenne pepper, to taste

For rolling and saucing the enchiladas

  • 6 Tam-X-Ico’s 100% Whole Wheat Tortillas
  • 8 oz  Monterey Jack cheese, shredded (absolutely use low fat if you can find it, my store didn’t have it available that day.  Please note that this will affect the fat content in a positive manner.)
  • 1/2 cup fresh cilantro leaves, plus more for garnish
  • Thinly sliced scallions
  • 2 limes, cut into 6 wedges

Directions

  • Preheat the oven to 350°F
  • Spray olive oil on a large  skillet to coat the surface and place it over medium heat. Sauté the onion until softened, 5 to 8 minutes.  Add the garlic, beans, chili powder, cumin, and salt, and cook until the beans are tender and the garlic is fragrant, about 5 minutes. Set aside.
  • For the sauce, melt the butter in a large skillet over medium heat. Add the garlic and jalapeños and cook until they are softened but not yet beginning to brown, about 4 minutes. Add the flour and cook for 1 minute, stirring constantly. Still stirring, slowly add the stock in a steady stream. Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat and simmer until the liquid has reduced and the sauce has become opaque, about 5 minutes. Let it cool slightly.
  • After sauce is cooled enough, transfer the sauce to a blender or food processor, add the sour cream, chiles, cumin, chili powder, salt, and cayenne, and puree until smooth.
  • To assemble the enchiladas coat the bottom of a 9 x 13-inch baking dish with some of the sauce. Fill the tortillas with black bean spooning the mixture along the center of each tortilla. Top the filling with a spoonful of shredded cheese and a sprinkling of cilantro. Roll the sides of the tortillas over the filling and place them, seam side down, in the baking dishes.
  • Pour the remaining verde sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas in the oven for 30 minutes, or until the sauce is bubbling and the cheese is beginning to brown. Garnish with the extra cilantro leaves and scallions and serve with the lime wedges.

Damage (1Enchilada): 411 Calories/37g carbs/17g fat/16g protein/7g fiber

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2 thoughts on “I’m working on some new things but for now; here’s a recipe you will like.

  1. Looks delicious!! And to your questions… I prefer crunchy over mushy any day and I definitely will go with out eating meat if I run out and still have produce left, its being lazy and cheap! PS – nice new layout!

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