Blue Corn Bean Enchiladas
- At March 3, 2010
- By megan
- In black beans, Blue Corn, garlic, pinto beans
0
These are really fun to make and to eat.
Preheat the oven to 375.
For the enchiladas:
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 TB peanut oil
- 1 tsp cumin
- red pepper flakes
In one pan, get the beans going. Heat a pan to medium high, add the peanut oil and saute the onion for a few minutes until soft and fragrant. Then add the garlic and after a minutes, add the beans. Keep this moving on the heat and turn it down to medium. Let this heat up and then add the cumin and red pepper flakes. Toss this well and remove from heat.
In another pan, get the sauce going. Pour in the tomatoes, and then add each ingredient, one by one, and mix well. Get this to a boil and then drop it down to low to simmer for 15 minutes or so.
- 1 14.5 oz can diced tomatoes with green chilies
- 1/2 TB granulated onion
- 1 TB Black Canyon Chili Powder
- 1 TB chili powder
- 1 TB enchilada seasoning (from the ethnic section of Whole Foods)
- 1/2 TB cumin
- 1 tsp sea salt
- chopped fresh cilantro
In a fry pan, heat up a little peanut oil. The blue corn tortillas need to be heated a little to allow them to roll without cracking and breaking, so toss them on the hot pan for a few second on each side until them become flexible. Then, put them on a plate, add some filler, and roll them, one-by-one as you heat them up. This works best with a partner in the kitchen to make an assembly line.
Place them all in a Pyrex baking dish, pour the sauce on top, cover with cheese (I used Tillamook medium white cheddar, but use whichever you prefer). Bake for 15 minutes or so until you hear it “talking” to you (sizzling).
Enjoy.
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