black bean enchiladas

by ann

“It’s what you have always wanted to accomplish. Everyone, when they are young, know what their Personal Legend is.

At that point in their lives, everything is clear and everything is possible. They are not afraid to dream, and to yearn for everything they would like to see happen to them in their lives. But, as time passes, a mysterious force begins to convince them that it will be impossible for them to realized their Personal Legend…

[The mysterious force] is a force that appears to be negative, but actually shows you how to realize your Personal Legend. It prepares your spirit and your will, because there is one great truth on this planet: whoever you are, or whatever it is that you do, when you really want something, it’s because that desire originated in the soul of the universe. It’s your mission on earth…

And, when you want something, all the universe conspires in helping you to achieve it.

The Alchemist, Paulo Coelho

_20150208.Black Bean Enchiladas.1

Black Bean Enchiladas
Makes 11 enchiladas

Enchilada Sauce
2 tablespoons extra virgin olive oil
1 tablespoon flour
2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
18 ounces of tomato paste
2 cups of water

Enchilada Wrapping
11 corn tortillas

Enchilada Filling
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 large onion, chopped
1/2 cup tomatoes, chopped
1 15-ounce can of black beans, rinsed and drained
1 15-ounce can of whole kernel corn, rinsed and drained
1/2 cup hatch green chile salsa

Enchilada Topping
2 cups of cheddar cheese, shredded
1 3-ounce can of olives, sliced, rinsed and drained

Set the oven at 350 degrees F.

Combine flour, chili powder, cumin, cayenne, garlic powder and onion powder in a bowl. Place a small pot over medium heat and add oil. Then add the dry ingredients. Mix in the tomato paste and water. Let simmer for 10-15 minutes.

Place a large pan over medium heat. Add the olive oil. Then add the garlic, onions and tomatoes. Cook until the onions are translucent. Mix in the black beans, corn and salsa. Set aside.

[Edit: Fry the tortillas in a tablespoon of olive oil so that they are soft and easy to manage when wrapping.]

Place 3-4 tablespoons of the filling onto the center of the tortilla. Wrap the tortilla and place seam side down into a baking pan. Repeat until the tortillas are done.

Pour enchilada sauce over the wrapped tortilla.

Sprinkle generously with cheese. Add olives. Sprinkle with remaining cheese.

Bake for 20-30 minutes, or until cheese is bubbling.

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