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!

Chili

Tonight's chili began last night.  Well before last night I had found a 1 lb. bag of black beans in the back of my cupboard and wanted it to be chili.  I also wanted this chili to be different than my previous versions.  I like chili, my husband even asked for chili the other day.  Here it is, a new take on chili.

Cornbread and chili, mmmm yummy.

 Ingredients for brining beans: 6 tablespoons coarse salt, 4 quarts water in lidded container,
1 lb black beans.

 Add 6 tablespoons coarse salt or Kosher salt to 4 quarts of water in a large lidded container, mix until salt is dissolved.  Rinse black beans and add to salted water.  Allow beans to brine over night.

Ingredients for this recipe are: 1 lb. brined black beans (rinsed in cool water and allowed to drain), 1 green bell pepper, 1 red bell pepper, 1 yellow onion, 1 bunch of fresh oregano (or 1 tablespoon dry), 2 ears of corn on the cob, 28 ounces diced tomatoes, 2 lbs. beef chuck roast,  1 1/2 tablespoons whole cumin seeds, 1 1/2 tablespoons whole coriander seeds, 3 dried Ancho chilies, 2 Costeño Chilies.

 Ingredients for searing meat: salt, pepper, 2 tablespoons vegetable oil, 2 lbs. beef chuck roast.

 Preheat pan, sprinkle both sides of beef with salt and pepper.  Add oil to pan, watch for rippling
in oil and then add the beef.

 Sear meat on all sides.

 Remove from heat and cut into small pieces, varying the cut size form 1/4 to 1/2 inch cubes.

 Dice the yellow onion and saute in the oil used to sear the beef.  Saute until translucent.

 In a dry pan over medium flame, toast cumin, coriander, and chilies until you see smoke.
Remove from heat and grind in spice grinder, or blender.

 Add spices and chilies to 1 teaspoon Better than Boullian and 1/4 cup water.

 Cook spice mix for 3 minutes.

 Mix beef, beans, spice mix, diced tomatoes, sauteed onions, and 1 quart beef broth (I used water and Better Than Boullian Beef) in a pressure cooker (or in dutch oven or stock pot on stove top).  Set Pressure cooker to high for 90 minutes.

 

After 90 minutes, and the natural pressure release we have this beautiful chili base, 

lets add the fresh stuff.

  

Dice bells peppers, and cut corn from cobs.

 Saute corn and bell peppers in 2 tablespoons olive oil for 5 minutes, add fresh oregano
(cut into small pieces) or dried and cook another minute.

 Add sauteed vegetables to chili.

If you want a thicker chili, mix 1/4 cup Maseca with 1/2 cup water and
add as much as your desire to thicken.

Heavenly Southwestern aromas will fill your home.

Enjoy!