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Saturday Dinner: Cheese & Onion Enchiladas, Mexican Black Beans

Published on July 5, 2009 By Emily. Updated on July 5, 2009

Enchiladas are so simple to make it’s ridiculous.  I couldn’t find a recipe that I was really excited about so I made one up from various others, including this one found on Cooks. com and this one from All Recipes.  Now, mine probably won’t win any awards, but they were easy to make and satisfying.  I used my new food processor (!!!!) to shred some Monterrey jack and cheddar cheese (about a block total, but I didn’t measure).  I dipped 8 tortillas in canned enchilada sauce, filled them with cheese and chopped onions (food processor, again!), rolled them, put them in a big Pyrex dish, and covered them with more sauce and cheese.  Easy, eh?  After spending half an hour in my 350 degree oven, this was the beautiful result:

After my success with Spicy Black Beans (aka “bowl of mush”) and realization that black beans are really yummy, I wanted to try making something else with them.  I thought this recipe for Mexican Black Beans from Bon Appétit by way of Epicurious sounded appetizing.

The recipe is great because, in addition to being easy, almost all of the ingredients were already in my cupboards.  However, I did make a few alterations.  First, I used dried beans for the first time, following the “Cooking Beans, the Quick Soak Way” instructions from How to Cook Everything Vegetarian.  I was really pleased with the way they came out and I hope to continue to use dried beans instead of canned in the future.  (Have you ever looked at the salt content on canned beans?  It’s pretty unbelievable).

I substituted vegetable bouillon for the chicken broth the recipe called for, thereby making it vegetarian.  I also only half-seeded the jalepeno, because if you remove all the seeds then the dish has no spice, and what’s the point of making Mexican food if there’s no spice?  Finally, I didn’t really smash the beans, mostly because I didn’t have a good tool to do so.

I was really pleased with the look of the meal, and the ease with which it was created.  My Man was equally happy, he loved the meal.  The spice in the beans was really good, as was the texture.  The enchiladas were moist and delicious.  Despite our happiness with the meal, new ideas immediately began surfacing: adding tomatoes to the beans, adding various vegetables to the enchiladas, serving the beans with rice.  It was the sort of meal which lends itself to tons of variations.

Best part?  There was enough leftover to serve for dinner tonight.

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Filed Under: food Tagged With: Mexican, vegetarian

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Comments

  1. Roger Brunell says

    July 20, 2009 at 11:19 pm

    If you want any tips on Mexican cooking , ask your soon to be Aunt Becca, who grew up on South Padre Island, Texas, within spitting distance of Mexico.

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Emily
UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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This morning we took advantage of @massmoca's Berk This morning we took advantage of @massmoca's Berkshire Teacher and Social Worker Appreciation Day free admission. After enjoying the student Art Invitational exhibit, the 4 of us took in several of the other galleries. Mass MoCA always impresses and it was delightful to be able to be out in the world with my kids.
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
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One of my favorite things to do is bake from scrat One of my favorite things to do is bake from scratch.
But, in the interest of full transparency, this pie was made with Pillsbury pie crusts and a $5 bag of Walmart Granny Smiths. I used the recipe on the pie crust box.
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I can't remember the last time I baked bread, some I can't remember the last time I baked bread, something that was part of my routine for a long time. Today school was cancelled due to the extremely cold temperatures outside and I took the opportunity to make 8 loaves - most of which will be put into the freezer until they're needed. Baking more bread was part of my 2022 theme of "resume" and I'm so happy to be back to it.
Recipe, as usual, from @breadin5
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New on the blog: my first posted CSA menu plan sin New on the blog: my first posted CSA menu plan since September! I didn't intend to take so much time off, but I'm looking forward to the meals I've planned over the next 2 weeks using @mightyfoodfarm produce.
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