Tuesday, April 13, 2010


vegetarain enchilada
I was so proud of my plating skils today!

Sometimes in the kitchen, you stumble upon magic.
Burritos are a favorite dish of mine to make, I'm surprised I haven't posted a recipe for them yet! They are easily vegetarian (or vegan!) and totally delicious. They also bode well for being a single girl because you can make a bunch and freeze them! (A deep freeze is a girls best friend! And so is a microwave, which I currently don't have....you've got to re-heat those things somehow....)
And so that's what I was doing last night. I whipped up a batch of burritos with a black bean, corn, celery, and bell pepper filling. I wraped them in a flour tortilla with some lettuce, cheese, and fresh salsa.

I got lucky with the camera today, I am so obsessed with this photo.

It was goooood. I wrapped up a few for later with just the filling, and stuck them in the fridge. Today when I got home I was going to eat the burrito like I did last night, but then a voice spoke in my head. Enchiladaaaaa. It said. And then I knew what I had to do. I had never made enchiladas before, but I had eaten them. I wasn't afraid.
I set to work by whipping out a burrito from last night and throwing it in a little loaf pan (which was the exact perfect size!). Step one, done. Then I had to figure out a sauce. I just got back from a study session at the library, so I was feeling hungry and lazy. I opted to just blend some salsa in my magic bullet and add a dash of cumin for the sauce. Once that was done I poured it over the burrito, threw on some cheese and after 10 mins in the oven, I had an amazing meal before me.

This is an easy peasy way to make enchiladas. I think I know what to do with all my left over burritos now...

Black Bean Enchiladas
makes 4

the filling:
1 tbsp olive oil
1/2 onion, diced
1 garlic clove, diced
1/2 can of black beans, rinsed well
1/2 red pepper, diced
1/2 orange pepper, diced
1 celery stalk, diced
1/4 cup frozen corn
salt & pepper
1-2 tbsp salsa

Heat the olive oil in a pan and add the onion, celery, and garlic. Allow to just soften, then add the peppers with some salt and pepper. Cook a few mins until the peppers are almost soft. Add the beans, corn, and salsa. Simmer until corn is cooked.

Wrap the filling in a tortilla. To make an enchilada, place in a pan then cover with sauce. (For one enchilada, I used 1/3 cup of salsa, blended.) Cover with cheese, and cook at 350 for 10 mins until the cheese is melted and just starting to brown on the sides.


Jen said...

Love your blog. This enchilada looks delicious...and I'm going to try the mango lassi from your last post. Also, you take amazing pictures of your food!

Erin said...