Here’s another one for Meatless Monday! Right now, here in New York, we are going through the second month of the Stay At Home order, so family meals are needed now, being that most of us are stuck at home with our families, and ordering out is not really something you can do every day, money is tight for a lot of us right now, including me. This recipe is not too hard, even though it does incorporate a few steps. But it’s not expensive, and it feeds a whole family. Oh, yes, and it’s delicious!
What you’ll need:
- canola oil
- 1 onion
- 1 red pepper
- 1 can of refried black beans
- 1 cup frozen corn
- 4 oz cream cheese
- 1 4 oz can chopped green chile
- 1 cup chopped cilantro
- 1 tsp cumin
- 1/2 cup salsa
- 1/2 cup tomato sauce
- juice of 1/2 lime
- 1/2 cup vegetable broth
- 2 garlic cloves, minced
- 2 tsp dry oregano
- 2 cups medium cheddar, shredded
- 1 cup chopped tomato
- salt and pepper to taste
- 8 soft tortillas
- sour cream
Preheat oven to 375 degrees.
In a food processor, place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic and oregano. Pulse until turned into a salsa. You can also chop the onion and red pepper in a food processor if you want.
Heat canola oil in a large skillet over medium heat. Add onions and red peppers and cook until softened, about 5 minutes. Reduce heat to medium/low, and add refried beans, corn, and cream cheese. Stir well.
Add cumin, salt and pepper. Simmer until bean mix is hot, about 5 minutes.
Spread 1/3 of the freshly made salsa on the bottom of a in a 9 x 13 oven proof baking dish.
Spread the bean mixture evenly in the center of the tortilla and sprinkle with some cheddar cheese. Roll them into enchiladas and place them in the baking dish with the open side facing down. Pour the remaining salsa over the enchiladas.
Sprinkle with the remaining cheddar and cover the dish with aluminum foil. Place in the oven and cook for 25 – 30 minutes. Serve with sour cream.
Bon Appétit, and stay safe!
