BLACK BEAN ENCHILADAS

February 4, 2017

When I first started to cook my boss at the time said to me, “if you can read, you can cook”, and that’s what I did. I collected cookbooks, followed recipes, learned techniques, took pieces of my favorites and eventually…started making my own.

Teaching myself to cook and this blog in general has been a lot of trial and error. I’m not a professionally trained cook by any means. I don’t come from a family with deeply rooted recipes. I’m not the best writer and I definitely do not know what the hell I’m doing with my DSLR. I’m getting there, give me a break. Lol!

A few people have reached out to me lately about starting their own blog or cooking in general and to be completely honest, I’m just winging it. It took me months to figure out the difference between Bluehost and WordPress (ok, maybe not months but a freaking while), the easiest way to upload pictures to my site (still not completely sure about this one send help), and the name? Can’t believe I almost went with Foodie Vibes…

This past week I burnt my enchiladas and then subsequently dropped my mom’s birthday coffee cake. Sometimes my food is on point and then others…just, no. Sometimes I get the shot I want within the first few and other times, I take 500 shitty ones and end up re-doing the whole thing – or not at all. There is no feeling like making a meal for your family and truly enjoying it. That’s what cooking and this blog to me is really all about. And that’s why I’m going to continue to do it and share it! Because cooking is fun and documenting my life while doing it is fun. And you people love food am I right, or am I right?!

My best advice? Just start. Google is your BFF. Spend the 10 bucks for a domain name and the rest will come in time. I’ve been working on Beans for a while – I just didn’t speak of it until I was proud enough to share it. I think blogging is so cool and I have been having a lot of fun doing it. I encourage anyone that has a desire to work their inner creative to start one. It’s like a virtual diary, with pictures, and really good food in this case.

Here are the enchiladas I finally(!) got right. (For the record, I made and attempted to shoot these 3 times.) They are vegan, healthy, easy to make, and will keep you warm and full during these cold winter months! Also a really good one to meal prep in advance for busy nights. The enchilada sauce I made is really easy and doesn’t take too much time but if you are super pressed and didn’t prep these still would be off the chain with a good one from Whole Foods.

BLACK BEAN ENCHILADAS

4 oz tomato paste
1 Tbsp honey
1 Tbsp apple cider vinegar
1/2 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 /2 tsp garlic powder
1/2 tsp onion powder
1 roasted red pepper
2 cups stock or water
Salt + pepper

2 Tbsp olive oil
1/2 red onion, roughly chopped
1 garlic clove, minced
1 can black beans, drained and rinsed
1/4 cup enchilada sauce

8 whole wheat tortillas

Cilantro
Avocado
Lime
Pumpkin seeds
Jalapeno pepper, sliced

First make your sauce. Place the first 12 ingredients (with exception of the red pepper) in a small sauce pan and whisk to combine. Bring to a simmer over medium low heat and reduce slightly, about 10 minutes. Transfer to a high-speed blender and blend with roasted red pepper until smooth. Set aside.

Heat oil in a skillet over medium heat. Add onion and garlic and cook until fragrant and translucent, about 5 minutes. Add black beans and about 1/4 cup of the enchilada sauce, stir to combine. Using the back of a fork or a potato masher, mash beans slightly. Salt and pepper to taste. Remove from heat.

Preheat the oven to 350 degrees. Warm tortillas in the microwave or place in the oven for a minute or two, just don’t forget them(!) or you will be on your way back to Whole Foods like me. *rolls eyes* Spread about 1/2 cup of enchilada sauce on the bottom of a 9×13 baking dish. Fill each tortilla with 2-3 tablespoons of filling and roll snugly. Place seem side down in the baking dish and continue this process filling and rolling tortillas until baking dish is full and/or filling is gone. I was able to generously fill 7 tortillas fitting nicely in my baking dish.

Cover enchiladas with another 1/2 cup sauce, using a silicone spatula or the back of a spoon to spread evenly in the cracks. Brush exposed edges with olive oil and bake in the oven until edges are crisp and enchiladas are warmed through, about 20-25 minutes. Top with avocado, cilantro, jalapeno slices and pumpkin seeds. Serve with sour cream or yogurt if you wish.

Serves 4-6

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