Highlight text to annotate itX
Today I'm gonna show you how to make
black bean enchiladas.
It's a great idea for the weekend.
And it makes a lot, so you can make a bunch,
freeze it, and then you can eat it
for a month's worth of Sundays if you want.
It's pretty simple, and we're gonna start
by making out the enchilada sauce.
I'm gonna start with one quarter cup of olive oil,
gonna put this in a pan on medium heat.
Alright, and again, building a sauce,
we're building layers of flavor so I've got four cloves
of minced garlic that I'm gonna go ahead
and add right to that pan.
And I'm just gonna stir that around and let that cook
for just one or two minutes.
Just till it starts to get a little bit fragrant.
Alright so this is perfect,
I've got a little bit of color on the garlic.
So, I'm gonna add some mexican style chili powder
and some ground cumin right to that pot with the oil.
Sort of toast those up a little bit.
And then I've got a quarter cup of flour
and what we're building in the pot here is a roux.
Alright so the flour and all the spices and everything,
the garlic's had a chance to toast up and cook a little bit.
And again, vegetatian dish, so I'm gonna add
a little bit of this vegetable base right to that.
And that's almost like if you were going
to add chicken base to something.
Of course this doesn't have chicken in it,
just another little layer of richness to the sauce.
And to that I'm gonna add one can
of just basic tomato sauce.
You can see it's a little bit on the thin side,
and that's exactly what we want.
It's gonna splatter a little bit and that's okay.
And I'm gonna add one quart of water to this whole mix.
And because I've got flour in with all the spices
that'll thicken it up a little bit.
So it won't be as thin as water.
So I'm just gonna add all that stuff together.
And I'm gonna keep stirring this.
And I want to bring this up to a simmer.
Alright, so that's perfect,
that's exactly the consistency I'm looking for.
This sauce is done, it's got great flavor, great color.
Just gonna go ahead and turn that off
and set this aside while I build the enchiladas.
And I'm gonna start by making the filling.
And the filling's actually pretty simple, very straight forward,
I have two cans of black beans that I've drained.
But I'm keeping them seperate.
So again, I always like to work
with different textures in dishes that I make.
So one can of these beans,
I'm just gonna go ahead with a potato masher
and just mash 'em up a little bit.
And then to that,
I'm gonna add the other can of whole beans,
again those were drained as well.
And then what I have here,
again, I'm always looking for convenience.
I've just got one container of Carribbean black bean soup.
Another level of flavor.
I'm gonna go ahead and just add that whole thing.
And that's just reinforcing some of the flavors
that we're already putting in there.
And again, providing a different texture.
Give that a quick mix and then to all of this
I'm gonna add one pound of
shredded Mexican style cheese
and that's what's gonna give the enchiladas
that nice gooey consistency.
And you just wanna go ahead and make sure
that you get all this stuff mixed in together
before you start toasting your tortillas.
So what I want to do is I'm gonna
turn this pan on medium high.
I'm not gonna use any oil.
There doesn't need to be any fat in the pan.
And I've got these corn tortillas
and they're a little bit stiff now,
but as soon as we apply a little heat to 'em,
they're gonna become nice and pliable.
So what I'm gonna do is just put 'em real quickly
on one side, then the other, flip them,
stack them on the plate so they stay nice and warm
and that way we can just build all the tortillas at once
and assembly line 'em.
You don't want to put any color.
You literally just want to--
So you can sort of feel the heat of the pan
through the tortilla on the top
and then you're just gonna give it a real quick flip
and let it soften up on both sides,
and you can just do that over and over.
So you want to take just about
a quarter cup of that sauce, right?
Just put it on the bottom of the pan.
You're just a little insurance on the bottom.
'Cause we're gonna put more sauce over the top
once the enchiladas are built.
So you just want a nice little layer there.
And then you start working one at a time
with your tortillas.
Take about a quarter cup of this filling.
You're gonna put it right on that tortilla.
And then what you're gonna do
is roll it up just like a cigar.
And that's what I like about these, too.
You don't have to worry about keeping the ends closed.
The ends are supposed to be open, that's just the way it is.
And then you're gonna put it seam side down
right in that pan.
And we're gonna do two rows of six
so we can fit twelve in each pan.
Alright so there's twelve enchiladas that
they're supposed to be cozied up nice in that pan
just like I like.
And what we're gonna do is we're gonna take
some more of that sauce
and just put it right over top.
And what happens here is this sauce
sort of softens the tortillas up
even a little bit more.
They sort of absorb it, the cheese melts,
the filling gets nice and hot.
And at this point, just gonna take a little bit more
of that same Mexican cheese that was in the middle,
just want to sprinkle some extra cheese on top.
And I've got some scallions that I've sliced thinly.
Just for a little extra color and obviously they taste great as well.
Let'*** it with some nice green onions, right over the top.
And I've got an oven pre-heated,
three hundred and fifty degrees.
It's gonna go in there for about 25 minutes
till it's nice and bubbly.
So this was in the oven for about 25 minutes.
I pulled it out and I'm gonna let it rest
for about five or ten minutes after
just to make sure everything has a chance to settle.
You know, that cheese is pretty melty and so is that filling.
But, I mean this is great.
The whole place smells great, you know,
what a wonderful sort of homey sort of meal
on a cold winter's day.
I'm just gonna take some out with my spatula here.
You know, if you've got some extra sauce
on the side that you want to serve it, great.
Again, this is something that's calling for sour cream.
Maybe even a little more hot sauce if that's what you want.
Well, what a great vegetarian dish.
Black bean enchiladas, some for now,
you've got some in the freezer for later.
I think you're gonna love it, you got to try it at home.