Wednesday, May 25, 2011

Black Bean Enchiladas with Red Scallions and Cremini Mushrooms

Hi everyone! My name is Susan Bronson and I write a blog called A Less Processed Life. Prior to moving to Philadelphia in January, my husband and I lived in southeastern Wyoming for a few years. I have to admit one of the things I was most looking forward to when moving to the East Coast was the plethora of farmers' markets and fresh produce available from spring to fall. Wyoming's short growing season just doesn't compare!

Joining a CSA was a no-brainer for us, and I'm looking forward to sharing a few of the recipes inspired by our half-veggie share throughout the season. First up -- black bean enchiladas with red scallions and cremini mushrooms (plus several leaves of fresh cilantro from our backyard herb garden). Enjoy!

Black Bean Enchiladas with Red Scallions and Cremini Mushrooms
makes 2-3 servings

olive oil
1 C red scallions, chopped
1 1/2 C cremini mushrooms, chopped
2 cloves garlic, minced
1 can no-salt-added black beans, drained and rinsed
1/3 C salsa (your choice of spiciness, I used medium)
1 small can chopped green chiles
2 T fresh cilantro, chopped
6 corn tortillas
1 small can organic tomato sauce
chili powder
1 C Monterey jack cheese

1. Preheat the oven to 400 degrees.
2. Place 2 T olive oil in the bottom of a thick pot over medium heat. Saute the minced garlic until fragrant, about 30 seconds. Add in the mushrooms and saute until softened and lightly browned, about two minutes. Stir in the chopped red scallions and cook for an additional two minutes.
3. Stir in the black beans, salsa, and chopped green chiles. Simmer over low heat for about 5 minutes.
4. Remove the black bean mixture from the heat and stir in the cilantro. Set aside.
5. Meanwhile, add 1-2 T of olive oil to a skillet over medium heat. Add in a pinch of cumin and a pinch of chili pepper. (Alternately, you can use a prepared taco seasoning.) Mix in 3 T of tomato sauce. Soften one tortilla at a time in the tomato mixture, cooking for about 10-20 seconds on each side. Move the tortillas to a flat surface after softened.
6. To put together the enchiladas, place several spoonfuls of the black bean mixture into the middle of each tortilla, and roll. Place the enchiladas seam-side down in a shallow baking dish.
7. Cover each enchilada with an equal amount of the shredded Monterey jack cheese.
8. Bake in the pre-heated oven for about 15 minutes, or until the cheese is golden and bubbly.
9. Allow to cool for a few minutes on a wire rack.
10. Garnish with fresh cilantro before serving.

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