Blackbean & Corn Enchiladas
Not too long after that, they opened a Mexican Restaurant Chain in London, Ontario called Chi Chi’s. I remember they had beautiful Strawberry Margaritas. I used to love their Chicken Chimichangas. They would come and sing Happy Birthday to you at your table and they also served Deep Fried Ice Cream. Oh to think, I was only in my 20′s then. So much water has crossed under the bridge since then!
Makes 4 servings
A delicious vegetarian option to the meat filled alternative.
1 (400g) tin of black beans, drained and rinsed (15 oz tin)
1 (198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
1 green chili, trimmed and finely chopped
480ml enchilada sauce (2 cups)
8 flour tortillas (6 to 7 inches)
Mix together the beans, corn, green chili, 120g of the cheese (1 cup) and 60ml (1/4 cup) of the enchilada sauce in a bowl.
Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thorougly. Let stand a few minutes prior to serving.
Makes 480ml (2 cups)
This is a delicious enchilada sauce. You will never want to use storebought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly
3 TBS light olive oil
3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
1 tsp apple cider vinegar
freshly ground black pepper to taste
Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/05/blackbean-corn-enchiladas.html
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