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Monthly Archives: June 2010

I’ve been told my enchiladas are very good, despite being handicapped by my European heritage.   Several people have asked for the recipe.  I don’t actually have a recipe.  I read three different recipes and made a Frankenstein’s monster sort of recipe.  As best as I can remember, this is about how I did it:

1 Tablespoon of olive oil

2 or 3  Zucchinis sliced into thin coins

half a red onion, sliced thin and then halved

1 can black beans

½ cup shredded cheddar cheese

1 package of mini tortillas( I used corn, but they don’t roll up very well)

1 can tomato sauce

1 small can of green chiles

1 tsp chili powder

¼ tsp ground cumin

2 cloves minced or crushed garlic

2/3 cup water(optional)

sour cream for garnish(optional)

Chopped cilantro and green onions for garnish(optional)

A small saucepan

A baking pan at least an inch tall.

The sauce is inspired by the recipe in my Betty Crocker cookbook:  stir the tomato sauce, cumin, chili powder, two or three spoonfuls of green chiles, and one of the crushed garlic cloves together in the small saucepan.  Add water if you want a thinner sauce.  Heat and stir until boiling, then turn off the heat and set aside.

Sautee the zucchini and onion with the remaining garlic in the olive oil and set aside to cool.  Preheat the oven to 350.  Drain and rinse the can of beans.

Pour the beans into a bowl and mash with a fork or potato masher.  Mix half of the cheese into the beans.  Mix in the sautéed vegetables and a tablespoon or two of the green chiles.

Now coat the tortillas in the tomato sauce and fill each one with 2-3 tablespoons of the bean filling.  Roll the tortilla up into a tube, or fold it over and place it in the pan.  Repeat until you run out of tortillas or filling.  Pour the remaining tomato sauce evenly over the top of the enchiladas.  Sprinkle with cheese.  Bake about half an hour and eat topped with sour cream and chopped green onion and cilantro if desired.  Mmmm!

Librarian note of the day:  Just finished reading Unwind by Neal Shusterman.  It was fabulously twisted!