Things have been very hectic lately and we've not been able to post anything for a week now. This certainly hasn't meant there hasn't been any cooking in our kitchen. Its amazing how the stuff we are too tired to take a picture of, or forget to write down the measurements/recipe for is tastier than the ones we post! We've also not replied to comments on the Pesto Pizza and the Coconut Soup post. Please bear with us while we get our mojo back.
Anyway, these Enchiladas were something A tried out when I was on one of my numerous diets. Ya, its become like that though it is not really! I just like to detox for a week once a month. And that is the week A cooks the most and the tastiest of experiments happen then :| I made him cook these again for me and trust me, I cursed myself for not having eaten it the first time. I love my Mexican food thanks to the bite in them. Nothing, I believe, beats jalapenos. Maybe Green Chillies :P
The recipe is simple and makes for a great weeknight meal. And super nutritious and very filling too. And hey, you don't have to bake these. On the stove-top, done in about 10 mins, just about the perfect meal when you are tired but want some hot, spicy, comfort, gooey, tangy, indulgent food! Trust me on this. Here is what you all hopefully came for ;) - the recipe.
Anyway, these Enchiladas were something A tried out when I was on one of my numerous diets. Ya, its become like that though it is not really! I just like to detox for a week once a month. And that is the week A cooks the most and the tastiest of experiments happen then :| I made him cook these again for me and trust me, I cursed myself for not having eaten it the first time. I love my Mexican food thanks to the bite in them. Nothing, I believe, beats jalapenos. Maybe Green Chillies :P
The recipe is simple and makes for a great weeknight meal. And super nutritious and very filling too. And hey, you don't have to bake these. On the stove-top, done in about 10 mins, just about the perfect meal when you are tired but want some hot, spicy, comfort, gooey, tangy, indulgent food! Trust me on this. Here is what you all hopefully came for ;) - the recipe.
Ingredients
2 big tortillas - You can use flour, corn or whole wheat
16 oz can of black beans - 1 no.
1/3 cup canned navy beans
1/3 cup canned Great Northern beans
1/4 cup low fat or fat free sour cream. We used the fat free one.
1 tsp Ancho chilli powder
1/2 tsp Cayenne pepper
1/3 cup chopped onions
1 tbsp Vegetable oil/Canola oil
2 big tortillas - You can use flour, corn or whole wheat
16 oz can of black beans - 1 no.
1/3 cup canned navy beans
1/3 cup canned Great Northern beans
1/4 cup low fat or fat free sour cream. We used the fat free one.
1 tsp Ancho chilli powder
1/2 tsp Cayenne pepper
1/3 cup chopped onions
1 tbsp Vegetable oil/Canola oil
Salt to taste
For the sauce:
1.5 cans Tomato sauce
2 tbsp Canola/Vegetable oil
1 tsp smoked Chipotle Chilli powder
1 Jalapeno, finely diced - NOT deseeded
Salt to taste
Before anything, you may toast the tortillas if you want, though it should not be crisp. We didn't do anything but used it straight from the packet. Didn't I tell you this was a weeknight meal?
1. Heat oil and once ready, fry the onions.
2. Once the onions are cooked, add the beans and the rest of the seasoning and cook for 5-10 mins to let the flavours soak in.
3. Add sour cream, mix and keep aside. Turn the gas off after adding sour cream
For the sauce
1. Heat the oil to high heat. Throw in the jalapenos carefully and let it sizzle. Stir to avoid burning for 2 mins
2. Add tomato sauce, reduce the heat to medium and add all the other spices/seasoning including salt. Cook for 3-4 mins.
3. Further reduce the heat to medium low.
Meanwhile, spread the tortilla on the kitchen counter. Stuff the tortilla with the bean mixture cooked previously. Place this mixture in the middle and fold the tortilla lengthwise from both sides and make sure one end is sealed by folding, much like the burrito wraps. When you are done stuffing the tortillas, place them in the simmering sauce- seam side down. Make sure to take some sauce from the sides and slather the top too. You don't have to turn the tortillas. In fact, don't. ( I'm sorry we couldn't take step-by-step pics. I know they'd have helped. We were busy counting the minutes to eat this!)
Top the tortillas with cheddar cheese/mozzarella cheese and close the pan. Cook in low heat until cheese melts. Ta- da! Your dinner is ready!
For the sauce:
1.5 cans Tomato sauce
2 tbsp Canola/Vegetable oil
1 tsp smoked Chipotle Chilli powder
1 Jalapeno, finely diced - NOT deseeded
Salt to taste
Before anything, you may toast the tortillas if you want, though it should not be crisp. We didn't do anything but used it straight from the packet. Didn't I tell you this was a weeknight meal?
1. Heat oil and once ready, fry the onions.
2. Once the onions are cooked, add the beans and the rest of the seasoning and cook for 5-10 mins to let the flavours soak in.
3. Add sour cream, mix and keep aside. Turn the gas off after adding sour cream
For the sauce
1. Heat the oil to high heat. Throw in the jalapenos carefully and let it sizzle. Stir to avoid burning for 2 mins
2. Add tomato sauce, reduce the heat to medium and add all the other spices/seasoning including salt. Cook for 3-4 mins.
3. Further reduce the heat to medium low.
Meanwhile, spread the tortilla on the kitchen counter. Stuff the tortilla with the bean mixture cooked previously. Place this mixture in the middle and fold the tortilla lengthwise from both sides and make sure one end is sealed by folding, much like the burrito wraps. When you are done stuffing the tortillas, place them in the simmering sauce- seam side down. Make sure to take some sauce from the sides and slather the top too. You don't have to turn the tortillas. In fact, don't. ( I'm sorry we couldn't take step-by-step pics. I know they'd have helped. We were busy counting the minutes to eat this!)
Top the tortillas with cheddar cheese/mozzarella cheese and close the pan. Cook in low heat until cheese melts. Ta- da! Your dinner is ready!
Let me tell you this. The dish is messy. Just like the pics show. We tried hard not to mess with it, but hey, it wasn't as fun when we tried to make it look good. So, we decided to get our hands, chins and clothes dirty (in my case!) and get down to licking the pan clean. Err.. ya, the sauce was that good! The jalapenos add such a bite to the sauce that it is lovely when your tongue burns and biting into the tortilla stuffed with beans gives you a new high. I'm hooked to this dish and totally making this my Mexican dish for the week ;) This, paired with a cool avocado salad is a treat!
And that sauce, make sure to add it to other stuff. I've tried dipping bread in it and its just what you need after a no-carb diet :) We've tried various beans with this, but black beans or a mixture of beans wins hands down!
And that sauce, make sure to add it to other stuff. I've tried dipping bread in it and its just what you need after a no-carb diet :) We've tried various beans with this, but black beans or a mixture of beans wins hands down!
If you think of variations with this one, do let us know. I'd love, love to try them.
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