Quinoa & Black Bean Enchiladas

In my previous ward, the Astoria Ward, I loved volunteering to make meals for people who needed a little help for one reason or another.  This recipe came about in an attempt to make a filling meal that would appeal to our friends Madalyn and her husband Dustin.  Madalyn requested something without meat and Mexican inspired.  I also volunteered to make a meal for our friends Carmen and her husband Tom, who welcomed a new baby boy, so this meal had to feed two families.  I'm not sure how we ended up feeding two families in one night, but there you have it.  Carmen's baby boy is already standing, so that will give you a clue as to how long ago I actually made this recipe.  This meal fit the bill, I think. I never heard whether it was any good, so I'm hoping they enjoyed it.

Mexican food is my favorite genre of recipes so to speak.  This recipe makes a
great looking pan of goodness.

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chili

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Mix tomato puree, finely chopped Serrano (remove seeds and ribs), 1 packet of chicken
flavor, cumin, oregano, and onions in a small sauce pan.  Bring to a boil over high heat
and reduce to a simmer and cook for 15 minutes.

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep sauce pan cook quinoa according to package and add
chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Quinoa & Black Bean Enchiladas

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chile

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Process for Enchilada Sauce:

Mix tomato puree, 1 packet of chicken flavor, cumin, oregano, and onions in a small sauce pan. Bring to a boil over high heat and reduce to a simmer and cook for 15 minutes.

Process for Quinoa & Black Bean Enchiladas:

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep saucier pan cook quinoa according to package and add chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on the enchiladas in the pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Corn Pudding

A few weeks ago I bought a huge, gigantic bag of corn on the cob from a Long Island farm market. When I say gigantic I mean 55-60 ears of corn.  Yes, you read correctly.  This bag of corn was needing to be eaten, so I went on a recipe hunt for any main dish, side dish, dessert, anything to use this corn.  This recipe has my husband's approval, so I figure that is a seal of approval for posting here.  When I was looking at other corn pudding recipes, I determined it would be easy to condense and have a small ingredient list and still achieve the same end results.  

Do you like sweet corn?   This is the a great way to eat it.

Ingredients:

1 can Sweetened Condensed Milk
1 cup Water
1 stick of Butter
1/2 Maseca (Cornmeal can be substituted)
3 ears of Fresh Corn removed from Cob
1 tablespoon Kosher Salt

Preheat the oven to 425 Fahrenheit

Place oven proof dish in oven with 1/2 stick of butter, melt butter in dish.

Fill medium pan with water and bring to boil over high heat.  Add salt, stir and add corn.
Boil for 1 minute and drain in colander.

Place corn in oven proof dish with butter.

Mix milk, water, and Maseca. Pour over corn.

Thinly slice remaining butter on to top of the corn mixture.

Bake corn pudding for thirty minutes or until golden brown around the edge.

Enjoy!

Corn Pudding

Printable Recipe Found Here

Ingredients:

1 can Sweetened Condensed Milk
1 cup Water
1 stick of Butter
1/2 Maseca (Cornmeal can be substituted)
3 ears of Fresh Corn on the Cob
1 tablespoon Kosher Salt

Process:

Preheat the oven to 425 Fahrenheit

Place oven proof dish in oven with 1/2 stick of butter, melt butter in dish.

Fill medium pan with water and bring to boil over high heat.  Add salt, stir and add corn.  

Boil for 1 minute and drain in collander.

Place corn in oven proof dish with butter.

Mix milk, water, and Maseca.  Pour over corn.

Thinly slice remaining butter and place on top of the corn mixture.

Bake corn pudding for thirty minutes or until golden brown around the edge.

Enjoy!