Pre-Heat Over to 350 Degrees
- 3/4 White Onion
- 32 oz. Black Beans, Rinsed
- 1 TB of Chili Powder
- 1 TSP of Cumin
- 1/2 bunch of cilantro, chopped
- 3 cups grated Mexican blend cheese
- 3 – 15 oz. cans Tomato Sauce
- 30 Corn Tortillas
- 1 cup vegetable oil
- ¾ Chopped Walnuts
Saute onion in 2 TB of Olive Oil until clear with Cumin and Chili Powder
Add in Black Beans and stir gently until softened
Add in Cilantro at the very end
Mash into a paste
Lightly coat the bottom of a 9x12x12 glass pan with Tomato Sauce
In a small saucepan (on low heat!):
Heat, on medium, 8oz. of Tomato Sauce with 1/4 cup of olive oil
Soften tortillas by submerging each one, separately, in the mixture for a couple of seconds (don’t use tongs, hands in rubber gloves are best!)
After you have softened 10 tortillas:
Fill each one with 2 TB of Black Bean mixture and a bit of grated cheese
Fold ends over each other and place folded side down in pan
NOTE: We recommend not using more than 2TB of beans in each tortilla or else it becomes very heavy.
Repeat 2 more times until you have 28-30 enchiladas or two rows covering the pan.
Pour remaining Tomato Sauce over the top of the enchiladas to coat them and the ones below.
Sprinkle Cheese and Walnuts on top, generously.
Add foil and bake for 45 – 50 minutes (test with a knife)
Cool for 15 minutes and then serve!
AVOCADO JICAMA SALAD
- 3 navel oranges
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sugar
- 2 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- 1 medium jícama (about 3/4 pound)
- 2 firm-ripe California avocados
With a sharp knife cut orange sections free from membrane and squeeze 1/4 cup of juice from membranes. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and halve, pit, and peel avocados and thinly slice crosswise.
- 3 ripe mangos, diced (see photos)
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- ⅛ to ¼ teaspoon salt, to taste
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.