Monday, October 31, 2011

Field Trip: Goya

I almost forgot about you Meatless Monday, pledge.  But today is the 31st.  Still October.  Still made it.

I keep going back to Mexican recipes for my Meatless Monday round up.  But its for good reason.  I really never miss meat in Mexican food. And these enchiladas are no exception.  I like to throw mushrooms in with this combo, but the original is so perfect no rewriting is really fair.  I have a standby enchilada sauce recipe that I will share at some point (if I haven't already... Did I already post it? No idea. Lolz.) but wanted to try something different so I <gasp> actually followed the directions rather than substituting my most comfortable standby sauce.  Except for my sub of dried oregano because unfortunately my name is not Ina Garten so I do not have herb bushes in my backyard in the Hamptons.  BOO.

Okay.  Field trip time. You do need to go out and head for the "ethnic foods" aisle near the Goya section to find some dried chiles. It will be worth the extra two minutes it will take to find them, randomly squeezed in hanging on the side of the shelf between lentils and recaito, where it definitely does not belong.  Go forth and get thee some ranchero sauce. Don't substitute.  Get the damn dried chiles.  Mine were "New Mexico" chiles and perrrrrrrfection.

This is another fabulous Cooking Light recipe. Seriously the best 13 bucks I spent so far this year.  I get an average of 5 meal ideas per issue.  Their new Thanksgiving double issue is also aweeeesome. You've been warned.

~ *Black Bean and Cheese Enchiladas with Ranchero Sauce* ~


Ingredients

2 dried ancho chiles, stemmed and seeded
2 cups water
2 teaspoons olive oil
1 cup chopped yellow onion
5 garlic cloves, sliced
1/4 teaspoon kosher salt
2 cups organic vegetable broth
2 tablespoons chopped fresh oregano
2 tablespoons no-salt-added tomato paste
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided
3 thinly sliced green onions, divided
Cooking spray
12 (6-inch) corn tortillas
6 tablespoons light sour cream
Preparation

1. Preheat oven to 400°.
2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.
3. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
4. Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.
5. Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

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