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Tuesday, July 6, 2010

Black bean enchiladas w/gallo pinto

Black bean enchiladas


1 can black beans, drained
1 can diced tomatoes (I used the Mex kind w/chilis), drained
1 can refried beans
1 can green enchilada sauce
8-10 corn tortillas
1/2 cup Veggie shreds colby/jack cheese (if desired)
1 pkt Taco seasoning


In a 2 qt. sauce pan mix the tomatoes and taco seasoning. Add the black and refried beans. Heat until warm and mix seasoning in well.

Place a tortilla on a micro safe plate, heat for 10 seconds to soften, place a scoop of the bean mixture onto the tortilla, add a sprinkle of cheese, and roll the tortilla up. Place the enchilada in a baking dish and repeat until all of the mix is used up. Top with the enchilada sauce, sprinkle remaining cheese on top, and bake at 350 for 45 mins. Keep an eye on the enchiladas. Cook times vary from my oven to yours, and over cooked enchiladas are no bueno y muy crispy! :)

Gallo pinto


1 can black beans
8-10 sprigs fresh cilantro, chopped
1 small or medium white onion, chopped
1 small red or yellow sweet pepper (could sub green or orange bell pepper)
3 cups vegetable stock/broth or water
2 cups white rice
½ teaspoon salt
1 Tablespoon vegetable oil

Drain and rinse the beans. Chop cilantro, onion, and sweet pepper very fine.

Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add the broth or water, bring to a boil, cover and reduce heat to simmer until rice is tender (20-30 mins).
The traditional gallo pinto is black. You can achieve this effect by not draining the beans. I always drain and rinse them because the black stuff makes me squirmish. =D

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