Black Bean Enchiladas
Weirdest weather ever yesterday, right? There was thunder and lightning and snow. What was that about? My poor dog just wanted to play outside, but she took one look at the snow and let out a really heavy sigh, did her business and came straight back inside. I watched the poor little kids get all bundled up again and sent to the bus stop after almost a week of not needing a jacket!
I’m hurtin’ for Spring! Why Mother Nature has decided to kick this our way, I do not know. I’m ready for races, long walks with the dog and Mike and ball games and bon-fires and movies outside!
I haven’t posted much this week – Hubby scared the crap out of me last weekend and we ended up in the hospital for most of the day on Saturday! I snapped this photo while we were sitting there for the second hour waiting to be seen.
He’s fine, I promise! But my hands were shaky the remainder of the day and every time I saw him for about three days after I hugged him extra tight. He thinks this is hilarious by the way, because he really is fine!!
Sunday rolled around and I decided to do some meal planning over coffee, which is pretty typical. With everything that had happened the day before, I decided I would make a favorite of Mike’s. When I told him I was making enchiladas he got SO excited! Asked all about the ingredients and requested spanish rice, black beans and pico de gallo.
They turned out spicier than I was expecting, so if you’re not into that, omit the chipotle peppers! Oh and my apologies, this post is full of iPhone photos, but I was tired.
Spicy Black Bean Enchiladas
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
For the Enchiladas:
2 tablespoons olive oil
1 white onion, minced
1 large red pepper, minced
1 and 1/2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
2 (15 oz.) cans black beans
2 chipotle peppers in adobo sauce
1 medium tomato, diced
1 lb. chicken, shredded
12 large corn tortillas, or about 18 small ones
Cilantro for topping
For the Pico de Gallo
1 large tomato, diced
2 jalapenos, minced
1/2 red onion, minced
1/2 lime, juiced
1 handful cilantro, chopped
Preheat your oven to 350 degrees. Then, fill a pot with water and drop in the chicken breasts. Place over medium high heat and bring to a boil. After about 10 minutes the chicken will be white and start to float. Pull it out and let it cool, then shred with two forks on a cutting board.
While the chicken is boiling in a pot, chop your white onion and red pepper, measure your spices and pull out your food processor. In a large saucepan heat your olive oil, and cook your white onion and red peppers until the onions are cooked through. Add in your spices, and black beans and heat through. Remove from heat.
Into your food processor goes one of your diced tomatoes, your chipotle peppers, a handful of cilantro, and a little less than half of the red pepper, black bean and onion mixture. Grind the mixture together until smooth, set aside.
In a large mixing bowl, add together the shredded chicken and the remainder of the red pepper, onion and black bean mixture. Mix until well combine. In a 13x9 pan, spread just enough of the black bean sauce from the food processor onto the bottom of the pan to cover it. Fill your tortillas with the shredded chicken mixture, roll them up and place seam down into the pan. Pack them tightly. Then pour the remaining black bean sauce over the top.
Bake for about 20 minutes, until the tortillas are crispy. While those are baking, whip together your pico de gallo, and chop your cilantro. Serve hot.
Adapted from Skinny Bitch