Some of my friends make fun of me when I complain about the fact that I haven’t made it to Trader Joe’s for 15 years and have nothing in my fridge besides a Miller Lite and some mayo, and then I go and whip up something healthy and satisfying for dinner.
I’ve started crediting Holly for her “Project Clean Out” movement. I like to stretch a load of groceries as far as is humanly possible before I start playing with fire (ie, looming expiration dates).
Last night’s dinner was a masterpiece. I kid you not.
I was tempted to go back for seconds. And maybe thirds. Ok, I was tempted to polish the whole damn thing off.
Green Chili Black Bean Enchiladas
(for all my kosher, Mexican loving friends- this one’s for you. You know who you are)
1 t olive oil
1 15-oz can black beans, drained and rinsed
1 4-oz can green chilis (I used mild)
1/2 medium onion, diced
1/4 t ground cinnamon
1/2 t ground cumin
1/2 t chili powder
1/2 t garlic salt
1 cup (or to taste) shredded cheese (I used white cheddar)
1/2 cup enchilada sauce (I used Trader Joe’s brand)
5 small corn tortillas
Serves 2 1/2 (in case you have a midget)
1. Preheat oven to 350°
2. In a skillet, heat olive oil over medium heat. Add 1/2 of the black beans and onions until the onions begin to soften. Add 2/3 of the can of chilis and all the spices. If the mixture begins to get too dry, add a tablespoon or two of water and cook for 5 minutes.
3. While the veggies and beans cook, mash the other 1/2 of the beans with the back of a soup spoon until relatively smooth.
4. Once the veggies are softened, add the mashed beans. Stir and remove from heat.
5. Shred the cheese yourself. Don’t go buying the pre-shredded stuff. You’ll break my heart.
6. Pour about 1/4 cup of enchilada sauce into a 9×9 casserole dish and spread it around until the bottom of the dish is coated.
7. Wrap the tortillas in a few damp paper towels and microwave for 20 seconds to soften them.
8. One at a time, add 1/5 of the bean mixture to a tortilla and top with cheese, reserving about 1/3 cup of the cheese.
9. Carefully wrap the tortilla and place in casserole, seam side down.
10. Once all tortillas have been filled, sprinkle with the remaining cheese, chilis and enchilada sauce.
11. Bake for about 20 minutes, until all cheese is melted. Let cool for a few minutes before serving.
These were amazingly good, considering I thought I had nothing in the house to make for dinner.
And now I want you to go to your pantry. I bet you have most of these ingredients.
You know, besides that nearly expired bottle of enchilada sauce that seems to have been hanging out in your fridge since the Berlin wall came down.
So I say let’s all throw caution to the wind and make these. Everyone deserves to have their mind blown on a Wednesday every once and a while.