Bean Enchiladas

I love ethnic cuisine! It is inherently full of flavor and life! The variety in ethnic food is diverse in-and-of itself, so you can eat Mexican, Chinese, or Indian every day but not have to eat the same dish! This is a large recipe; it makes two 9"x13" pans! In my family, we like to prepare large casseroles  2-3 times per week so that we don't have to cook dinner everyday. This is a great  time saving recipe. It is also very cost effective as only 10 tortillas, 1 pound of beans, and 1 pound of rice make 10 large Enchiladas for 2 pans!

Ingredients...

1 recipe Refried Beans 
1 recipe of True Spanish Rice
1 recipe of Cheesy Sauce (prepare without red pepper)
Enchilada sauce or salsa

Optional Veggies:
Jamican Jerk Tofu
Scrambled Tofu
Olives
Spinach
Peppers

1. In a large bowl, combine the beans and 2 cups of Cheesy sauce; set aside. Pour 1 cup of Enchilada Sauce or Salsa on the bottom of each baking dish.
2. Place about 1/2 cup bean mixture, 1/2 cup rice, and a hearty spoonful of Cheesy Sauce  down the center of each tortilla.  Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; pour remaining Cheesy sauce down the center and swirl with a fork to create a marbled melted appearance. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Ultimate Refried Beans

.

3 cups Pinto Beans

Water to cover 2-3 inches

1 sm. Onions or 1-2 Tbsp. Onion Powder

1-2 cloves Garlic or 2-3 tsp. Garlic Powder

1 Tbps. Olive oil

1/4 tsp. Cumin

Pinch of Salt

Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

Cook the beans in water.

1. Regular method:  Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have, but it will be a couple our hours. The beans are done when they are soft and the skin is just beginning to break open.
2. Pressure Cooker method:  Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. (I usually do 1 quart of water per cup of beans. So 3 cups of beans will need 4 quarts of water) Cook for 45-60 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. 

Strain the beans from the cooking water. Save the liquid.

 Add the onions and garlic and olive oil to a wide frying pan on medium high heat. Cook until onions are translucent and garlic is golden brown.  

Add the strained beans with the sauteed onions and garlic, cumin, salt,  and about a 1-2 cups of bean water to a blender or food processor. Blend the mixture until it is either creamy or chunky, however you like it. You will probably have to stop the blender and scrape the sides with a spatula. 

Spanish Tomato Rice

1/4 cup        Extra Virgin Olive Oil

2 cups          Jasmine rice

4 tsp            Massel Chicken Boullion (Vegan)

1/2 t            Cumin

1 t               Garlic Salt

3                 Small Tomatoes

1/2               Green Pepper

1                 Small Onion

1 ¾ -2 cups Water

1-2 T           Tomato Paste

3-4 sprigs    Fresh Cilantro (optional)

Blend the fresh tomatoes, green pepper, onion, and water together. This can be chopped, pureed, or blended til smooth - it's up to your preference.

Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the cumin and garlic salt and stir the rice till it looks golden. 

Add the processed veggies, chicken boullion, tomato paste, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat for 5-10 minutes before serving.

Disfrútala !!

Arroz Rojo y Verde (vegan)

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