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Wednesday, March 11, 2009

Black Bean Enchiladas NY times

Sometimes you don't have to "travel" far to find tasty food. Many are on the internet and can be made in your own kitchen. While looking for other blogs and recipes to my links on my blog, I targeted the New York Times. They have a nice health and nutrition section with many nice recipes and much more.
One of the showcased recipes yesterday (3/10/2009) was Black Beans enchilada. I have made many recipes like this but I thought this would be a good one to try. The walnuts are an interesting take with this recipe as well. White cheddar is used instead of the orange cheddar (which has higher grams of saturated fat and sodium/ salt per serving).

Take take a look at this new book that I found that tells much more about what you should and should not eat. Then have a look a that recipe below and try it.

Black Bean Enchiladas NY times
Andrew Scrivani for The New York Times

Published: March 10, 2009

When I began my cooking career, this was my signature dish. It begins with a great pot of beans and well seasoned tortillas.
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Recipes for Health: Black Beans: Nutrition From South of the Border (March 10, 2009)

1 pot Simmered Black Beans

3 tablespoons canola oil

1 tablespoon plus 1 teaspoon cumin seeds, lightly toasted and ground

2 to 3 teaspoons mild chili powder (to taste)

1 8-ounce can tomato sauce

Salt, preferably kosher salt, to taste

6 ounces medium or sharp white cheddar cheese, grated

12 to 14 corn tortillas

1/2 cup chopped walnuts (optional)

Chopped cilantro for garnish

Fresh salsa for serving

1. Make the black bean sauce. After making the beans as directed, pour off half the liquid and set aside. Puree half the beans in some of the remaining liquid and stir back into the pot. Heat 1 tablespoon of the oil over medium-high heat in a large, wide nonstick skillet, and add 1 tablespoon of the cumin and 1 to 2 teaspoons of the chili powder. Allow the spices to sizzle for about 30 seconds, then stir in the beans. Allow the beans to bubble and thicken for 10 to 15 minutes, stirring often and scraping the bottom and sides of the pan. They should resemble runny refried beans. Taste, adjust seasonings and transfer back to the bean pot. Clean and dry the pan.

2. Preheat the oven to 350 degrees. Oil two 2-quart baking dishes. Heat the skillet over medium-high heat, and add 1 tablespoon of the oil and a generous pinch each of cumin and chili powder. Add 3 tablespoons of the tomato sauce and stir together. One at a time, soften the tortillas in the mixture, turning as soon as the tortilla begins to buckle, about 10 seconds on each side. Use a spatula to scrape off excess sauce. Remove from the heat, and set aside in the baking dish or on a sheet pan. Add oil, spices and tomato sauce to the pan as needed, and continue to soften all of the tortillas.

3. Set aside 1 1/2 cups of the black bean sauce and 3/4 cup of the grated cheese. If necessary, thin out the bean sauce with the black bean broth that you set aside. To assemble the enchiladas, spread a large spoonful of black bean sauce over each tortilla, then a sprinkling of grated cheese. Roll up and place seam-side down in the baking dish. Fill each baking dish with one layer of the enchiladas; you should be able to get six enchiladas in each pan. When all of the tortillas have been filled, pour on the reserved sauce and sprinkle with the reserved cheese and the optional walnuts. Cover tightly with foil, and bake in the preheated oven for 30 to 40 minutes, until the cheese is bubbling. Uncover, garnish with chopped cilantro and serve using two spatulas, as these tend to fall apart. Pass salsa at the table.

Yield: Serves six

Advance preparation: The beans can be made through step 1 up to three days ahead. The enchiladas may be assembled and kept in the refrigerator overnight. Cover tightly with plastic and foil. Remember to remove the plastic before heating in the oven.

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