To fortify the ball rollers upon their return to the big pink house, my friend Heather and I cooked up two big trays of EASY black bean enchiladas. Yep, you guessed it canned beans and sauce but with a family of five as houseguests, three extra kids spending the night, our family of six and a ball rolling to attend (Oh yeah, and we were in the ER the night before with Jane and her broken arm) easy was just the ticket!
Black Bean Enchiladas:
One large onion
Three cans black beans
Three carrots
Garlic (three cloves or powder to taste) my cloves sprouted so I had to opt for powder and it was fine!
Frozen (or fresh) collard greens
1/2 cup green (or red) salsa
2 tsp cumin
1Tbsp chili powder
Black pepper and salt to taste
shredded cheese (cheddar, jack, or mexican pre-grated blend)
2 dozen large flour tortillas
2 cans red enchilada sauce
2 cans green enchilada sauce
sautee onions, garlic and carrots in olive oit until tender.
add collard greens and spices and saute a few minutes more,
drain cans of black beans and add to mixture. Heat thru.
Spread a thin layer of red sauce in one lasagne pan.
Spread a thin layer of green sauce in another pan.
In each tortilla roll about a half a cup of bean mixture and a generous sprinkling of cheese (options, add raw onions, olives, chilis, tomatoes. cooked sweet potato, white potato, corn, anything that sounds good). Roll place in pans. Continue untill all tortillas and/or mixture is used. Cover red sauce pan in red sauce, cover green sauce pan in green sauce. sprinkle with cheese. Cover w/ foil and bake at 350 for about 20-30 minutes until cheese is melted and bubble.
Enjoy!
Cindy said,
May 30, 2007 @ 12:53 am
Liz,
What is the purpose of the collard greens, and what can I use instead?
love,
your glamdamorous friend Cindy
(will you really get this? This is my first ever reply to a blog–not that I read many blogs, just the Sartorialist, sometimes Lorinda’s and now yours!)