Plate a vegetarian enchilada up...it's pretty yummy!!!
There's black beans and parsnips and carrots and sweet potatoes and fire roasted tomatoes...yum!
Here's the fixins for this delicious enchilada dish.
Aaaand once again, this recipe is out of this Holiday Recipe magazine by Better Homes and Gardens.... because I don't have an original bone in my body but you know what???!! These recipes haven't been too bad so far...and I'm takin' the bullet and trying these out just in case you may want to try one or two of these recipes out around the holidays yourself.
I have to do EVERYTHING around here!
I'm exhausted :)
I introduce you to ancho powder,
which I looked all over heaven and earth in the grocery for.
And eventually found it.
It's a nice smoky chili powder.
GET THIS NOW...
FIRE ROASTED diced tomatoes in a pan. There's a huge taste difference between regular and fire-roasted.
I usually use La Casa salsa. It's expensive but seems unadulterated for the most part.
I have no idea if I used the word "unadulterated" correctly up there by the way.
I leave proper English to my kids.
Now add the ancho and cocoa powder.
Bring to a boiling, reduce heat and simmer uncovered for 10 minutes.
Season with salt and pepper and set aside.
Now this recipe calls for the tortillas to be stacked and wrapped in aluminum foil and heated up in the oven for 10 minutes. I don't know why.
But I did and the heat actually makes the tortillas easier to roll.
Okay so the sauce will be a little chunky so take a masher and mash to the best of your ability.
Oh, I forgot to mention that the recipe calls for fire-roasted tomatoes with garlic. Because my can of tomatoes did not have garlic added, I just went ahead and chopped up some garlic and added it at this point.
Now start sauteing the onions...
Add the chopped root vegetables...in my case, the carrot, parsnip and sweet potato.
Saute until crisp-tender.
Now add HALF the tomato sauce to the root vegetables....
Add the rinsed and drained black beans.
Throw in 3/4 cup of the cheese and the cilantro.
And it smells awesome!!!
Now spray up your casserole dish.
Hold your vintage Glasbake dish out like this and take a picture cuz you want to show it off.
Now get the tortillas out of the aluminum foil cuz you're gonna scoop up some deliciousness and fill them up.
See, told ya.
Scoop up some of that deliciousness filling into the tortilla...
Who is NOT dealing with a full deck today??!!
It took me forever to figure out why I took a picture of my finger pointing at the tortillas and I just now remembered. I was counting them and wanted to make sure I mention that these only made up 6 tortillas for me, not 8. One. Two. Three. Four. Seeee, I'm not a dork.
so now scoop the remainder of the tomato mixture over the enchiladas.....
Spread the remainder of the cheese on top.
Niiiice hand Angie.
By now, I really think my brain wasn't functioning right cuz WHY would I take a picture of the casserole dish going into what clearly is an oven in need of cleaning.
However after baking for 20 minutes, these enchiladas came out juuuust about right!
I actually did not over bake these!!
Yippee kie yay!
I did throw some cilantro on top for a finish.
Don't ya just want to dig in???
Well, go ahead...plate one up.....
This sauce tasted almost the same!!
I really, really like that smoky ancho powder. And fire-roasted tomatoes make all the difference too.
The black beans compliment the sweetness of the sauteed root vegetables in these tortillas.
In fact, I like these so much I think I'm gonna make them again tonight.
Okay, so that's all I have for today.
I hope one person tries out this recipe. CRAP, almost forgot to post the recipe!
Here it is...
Black Bean and Root Vegetable Enchiladas
From BHG Holiday Recipes Homemade & Delicious 2012
14 1/2 ounce can diced fire-roasted tomatoes with garlic, undrained
1 cup salsa
1 tablespoon ground ancho chile pepper or chili powder
1 – 2 teaspoons unsweetened cocoa powder
Ground black pepper
Nonstick cooking spray
8 7 - 8 inches flour tortillas
2 teaspoons olive oil or vegetable oil
1/3 cup chopped onion (1 small)
1 ½ cups peeled and chopped assorted root vegetables, such as parsnip, turnip, rutabaga, sweet potato, and/or
1 teaspoon ground cumin
1 15 ounce can black beans, rinsed and drained
1 ¼ cups shredded Mexican cheese blend or Monterey Jack cheese (5 ounces)
¼ cup snipped fresh cilantro
¼ cup Mexican crema or 1/4 cup sour cream mixed with 1 tablespoon water
Salsa, Mexican crema, and/or shredded Mexican cheese blend (optional)
1. In a medium saucepan combine tomatoes, the 1 cup salsa, ancho chile pepper, and cocoa powder. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon. Season to taste with salt and black
pepper; set aside.
2. Meanwhile, preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. Stack tortillas; wrap tightly in foil. Bake about 10 minutes or until warm.
3. In a large skillet heat oil over medium heat. Add onion; cook for 2 minutes. Add root vegetables and cumin; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat. Stir in half of the
tomato mixture, the beans, 3/4 cup of the cheese, and half of the cilantro.
4. Divide bean mixture among warm tortillas; roll up tortillas.
Arrange rolled tortillas, seam sides down, in the prepared baking dish.
5. Spoon the remaining tomato mixture over enchiladas. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 15 to 20 minutes or until heated through. Drizzle with the 1/4 cup crema. Bake, uncovered, for 5
minutes more. Sprinkle with the remaining cilantro. If desired, serve with additional salsa, crema, and/or cheese.
Make Ahead Tip Make-Ahead Directions::
Prepare as directed through Step 4. Cover baking dish with foil. Transfer the remaining tomato mixture to an airtight container; cover. Place the remaining 1/2 cup cheese and the remaining cilantro in separate plastic bags; seal bags.
Chill enchiladas, tomato mixture, cheese, cilantro, and crema for 2 to 24 hours
.To serve, preheat oven to 350 degrees F. Spoon the remaining tomato mixture over enchiladas. Bake, covered, for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 20 minutes or until heated through. Drizzle with the 1/4 cup crema. Bake, uncovered, for 5 minutes more.
Sprinkle with the remaining cilantro. If desired, serve with additional salsa, crema, and/or cheese.
how 'bout this sunset two weeks ago??
Beautiful fall sunsets lately, huh!!!
Talk at ya soon!!!