We are in the final week of this blogging extravaganza and as such this is my final Meatless Monday recipe for the month. We had snow up here this past weekend, so I thought that I would offer a warm and hearty dish that is perfect for the long, cold, miserable winter that is now upon us.
The Husband loves Mexican food, but I need to modify many recipes in order to accommodate our vegetarian lifestyle as well as my lactose issues. This black bean enchilada dish is easy and satisfying. Enjoy.
Black Bean Enchiladas
1 red pepper, chopped
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped (optional depending on your heat preference)
3 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/4 cup picante sauce (Schirracha or Frank's Red Hot)
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8-10 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese (I use lactose free)
3 tablespoons chopped fresh cilantro leaves
1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.
A quick bonus recipe for the season:
It is the earliest ever Chanukah arriving this Wednesday evening. Here is my favourite and ridiculously simple Baked Sweet Potato Latke recipe to help celebrate the occasion. (I am not much for overly greasy fried foods, so baking the latkes gives me the taste without too much oil.)
Baked Sweet Potato Latkes
1 pound sweet potatoes , grated
1 medium onion, grated
1/4 cup green onions thinly sliced
3/4 cup panko bread crumbs
1/4 cup fresh parsley, minced
2 tablespoons olive oil
1. Preheat oven to 425 degrees. Prepare baking pan by spraying with cooking spray or oil.
2. Grate onion using the large holes of a box grater. Do the same with the sweet potatoes. Squeeze excess liquid by wrapping grated potatoes and onion in clean towel to drain.
3. Combine eggs, bread crumbs, green onions salt and pepper and parsley. Add to drained potato mixture.
4. Scoop rounded tablespoon sized mounds and place on baking sheet, flattening slightly into 1/2" thick pancakes.
5. Drizzle with olive oil
6. Bake for 15 minutes before flipping and baking an additional 15 minutes.
Chag Urim Sameach!!