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Black Bean Enchiladas

Simmered Black Beans

  • 1 lb black beans - soaked in 2 quarts water 6 hrs or more
  • 1 Tbsp canola or olive oil
  • 1 med onion - chopped
  • 4(2+2) large garlic cloves - minced
  • 1/4 cup chopped cilantro
  • 1 tsp salt

  1. Heat the oil in large heavy bottom pot and add onion. Cook, stirring, until it begins to soften, about 3 min. Add half the garlic and cook until fragrant, about 1 min. Add the beans and soaking water. Add more water if necessary to cover beans by at least 1“ water.
  2. Bring beans to simmer and skim off any foam that rises. Cover and simmer for 1 hour.
  3. Add the remaining garlic, cilantro, and salt. Simmer for 1 hour. Taste and add more salt or garlic if required.
  4. Let sit overnight in refrigerator for best flavor.

Black Bean Enchiladas

  • simmered black beans
  • 3 Tbsp canola oil
  • 1 Tbsp ground cumin
  • 2-3 tsp mild chili powder
  • 1 8oz. can tomato sauce
  • 1 10oz. frozen chopped spinach thawed and squeezed dry (optional)
  • 1 1/2 cup frozen or canned corn (optional)
  • 1 cup cottage cheese (optional)
  • 6 oz med or sharp white cheddar cheese - grated
  • 12-14 corn tortillas
  • enchilada sauce (optional)
  • 2 Tbsp chopped cilantro
  • 1/2 cup chopped walnuts (optional)

  1. Pour off half the liquid from the simmered black beans and set aside. Puree the beans and remaining liquid.
  2. Heat 1 tbsp oil in large nonstick skillet. Add half the beans and stir in half the cumin and chili powder. Allow the beans to bubble, with screen over pan, and thicken for 10-15 min., stirring often and scraping the bottom and sides of the pan. The beans should resemble runny refried beans. Cook remaining half of beans and return to pot.
  3. Spray nonstick on skillet, heat up, heat tortillas on both sides. Smooth thin layer of tomato sauce on second side. Remove from heat and stack on dish.
  4. Set aside 1 1/2 cup black beans and 3/4 cup grated cheese. If using the optional spinach, corn, or cottage cheese mix in with the beans.
  5. To assemble enchiladas spread out large spoonful of black beans over enchilada then a sprinkling of grated cheese. Roll up and place in 9”x13“ baking dish seam side down. Can create two rows across the pan or one long row and perpendiculars in the remaining space.
  6. Spread the remaining beans over the enchiladas, thinning if required with the left over bean water. Spread remaining tomato sauce over the top supplementing with additional enchilada sauce as required. Sprinkle on the walnuts (optional) and reserved cheese. Cover tightly with foil and bake in 350deg oven for 30-40 min until the cheese is bubbling. Garnish with chopped cilantro.
  7. Beans can be prepared beforehand and refrigerated. The enchiladas can be make up and stored overnight.

Serves: 6      Total time:6hr soak+2hr simmer+overnight(optional)+30min beans+40min enchiladas
Source: NYT Recipes for health 3/10/09

recipe/blackbeanenchiladas.txt · Last modified: 2011/12/11 04:22 (external edit)