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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
Always a magical night at Gardens Aglow at @coasta Always a magical night at Gardens Aglow at @coastalmainebotanicalgardens.
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#GardensAglow #Boothbay
My love of tea, especially chai, is no secret. New My love of tea, especially chai, is no secret. New on the blog: the chai mix recipe from @thekitchn that I use to create my own chai blend at home. 
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Read the post at the link below or by clicking my profile:  https://www.relishments.com/blog/chai-season/
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We finally got to cross @eatatbluebird off my rest We finally got to cross @eatatbluebird off my restaurant list tonight for a belated birthday celebration. The atmosphere was great and the food was delicious. 
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- Traditional German Sausage
- Fall Spritz & Gold Rush cocktails
- Apple Crisp
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Despite the cool temperatures and wet weather, we Despite the cool temperatures and wet weather, we had another fantastic year at @freshgrassfestival. I can never get over how, in addition to all the incredible music, the event features a great venue (@massmoca), delicious food from mostly local vendors, a great local beer tent and bar stocked with @berkshiremtdist and a kid-friendly atmosphere including a @kidspacemm art tent.
Shout-out to some of my favorite acts of the day @ajleebluesummit, @cj_field with @gregcaproni and @theblacklegacyproject.

Looking forward to next year!
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I am literally weeks behind in my work life and my I am literally weeks behind in my work life and my blog posts, but I just hit publish on my end of August/beginning of September meal plans! Some blogging progress is better than none! Click the link below or visit my profile to see how we used these 2 CSA pick ups from @mightyfoodfarm.
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https://www.relishments.com/blog/august-slipped-away-csa-meal-plan-153/
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We made our annual trip to @thebistrobox in Great We made our annual trip to @thebistrobox in Great Barrington today, bringing along our 6 year old for the first time. 
Pictured: onion rings, pressed Cubano, BOX burger, raspberry mint iced tea/ (huge) side of fries, grilled hot dog, strawberry lemonade. Everything was delicious and my daughter especially enjoyed trying out the lawn games.
Until next year!
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New on the blog: a list of everything I made for d New on the blog: a list of everything I made for dinner this week. A double @mightyfoodfarm CSA pick up plus hosting my in-laws for dinner resulted in me actually planning quality meals.
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I had the opportunity to visit the Bridge of Flowe I had the opportunity to visit the Bridge of Flowers in Shelburne Falls this morning. It was as beautiful as I remembered and a great morning for hanging out with some friends.
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