Submitted by: Ann Hatzopoulos from Betty Crocker
Servings: 4
Ingredients:
1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) black beans, drained, rinsed
8 flour tortillas for burritos (8 inch), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)
salsa, if desired
Directions:
1. Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
2. Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.
My variation:
I use two cans of beans and the large can of enchilada sauce (20oz??) because 10 oz is not enough. It will make 10 plump enchiladas. I also put a fresh clove of garlic in the pan when the onions are almost done.
9/11/2011
9/10/2011
Tomato soup
Submitted by Yianni -homemade recipe
2 lbs. of fresh tomatoes diced
5-6 course chopped Japanese sweet peppers (1 jalapeno & 1 red bell pepper as substitute)
1 cup water
2 Tbsp season salt
2 Tbsp dried oregano
½ Tbsp granulated onion
½ Tbsp granulated garlic (or 1 fresh garlic clove minced)
¼ Tbsp cumin
¼ Tbsp paprika
¼ Tbsp cayenne pepper
Add all ingredients to pot and place on high heat.
Once liquid begins to boil cover pot and reduce heat to medium until solids in the tomato break down (about 15 - 20 minutes).
Let contents cool.
Place contents into blender or food processor and blend for at least 60 seconds.
Strain the remaining solids away.
Store soup for up to 1 week in fridge or freeze for 2 months.
Serve with toasted sourdough bread. Add cheese and or sour cream as garnish.
2 lbs. of fresh tomatoes diced
5-6 course chopped Japanese sweet peppers (1 jalapeno & 1 red bell pepper as substitute)
1 cup water
2 Tbsp season salt
2 Tbsp dried oregano
½ Tbsp granulated onion
½ Tbsp granulated garlic (or 1 fresh garlic clove minced)
¼ Tbsp cumin
¼ Tbsp paprika
¼ Tbsp cayenne pepper
Add all ingredients to pot and place on high heat.
Once liquid begins to boil cover pot and reduce heat to medium until solids in the tomato break down (about 15 - 20 minutes).
Let contents cool.
Place contents into blender or food processor and blend for at least 60 seconds.
Strain the remaining solids away.
Store soup for up to 1 week in fridge or freeze for 2 months.
Serve with toasted sourdough bread. Add cheese and or sour cream as garnish.
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