Mm! Enchiladas!
It's not particularly Texan, but the Amy's Frozen Dinner people make this Sante Fe black-bean enchilada dish that really makes my toes curl. I was struck by an all-consuming craving for it on Tuesday, and I thought, "I can fake this."
Preheat the oven to 350 and spray the ceramic baking dish with non-stick spray.
In a large skillet, saute up a generous handful of chopped onion and a couple cloves of garlic. Add half a can of black beans and half a little can of tomato paste (which is less acidic than tomato sauce; and not runny). Chop up that leftover stub of roma tomato and toss that in, too. Add cumin, chili powder, and salt. Heat that mess up while you warm up the small skillet for softening the tortillas.
Unexpected ray of sunshine: At HEB, the flour tortillas, whole-wheat tortillas, and butter tortillas are all just 2 Weight Watchers Points apiece. Guess which ones we got, baby.
Now, set up the station. From left to right: pack of tortillas; small skillet, warm; big skillet, full of glop; staging-area plate; shredded cheese; baking dish. Assemble and roll. The baking dish fits four. Spoon overtop a third of a soup-can-sized can of green chili enchilada sauce, more cheese, and any guts that didn't fit inside the tortillas.
Cover and bake for, I dunno, 20 minutes?
They smelled awesome, and they were so delicious. Memeatron, self-proclaimed former hater of beans, could not stop remarking on how yummy they were. I was initially unsure about the green sauce, especially because it seemed too ass-kickingly hot for me while I was prepping it, but cooking it mellowed it, and it added such a wonderful, rounded-out flavor.
Smashing success. Leftovers were great, too.
Preheat the oven to 350 and spray the ceramic baking dish with non-stick spray.
In a large skillet, saute up a generous handful of chopped onion and a couple cloves of garlic. Add half a can of black beans and half a little can of tomato paste (which is less acidic than tomato sauce; and not runny). Chop up that leftover stub of roma tomato and toss that in, too. Add cumin, chili powder, and salt. Heat that mess up while you warm up the small skillet for softening the tortillas.
Unexpected ray of sunshine: At HEB, the flour tortillas, whole-wheat tortillas, and butter tortillas are all just 2 Weight Watchers Points apiece. Guess which ones we got, baby.
Now, set up the station. From left to right: pack of tortillas; small skillet, warm; big skillet, full of glop; staging-area plate; shredded cheese; baking dish. Assemble and roll. The baking dish fits four. Spoon overtop a third of a soup-can-sized can of green chili enchilada sauce, more cheese, and any guts that didn't fit inside the tortillas.
Cover and bake for, I dunno, 20 minutes?
They smelled awesome, and they were so delicious. Memeatron, self-proclaimed former hater of beans, could not stop remarking on how yummy they were. I was initially unsure about the green sauce, especially because it seemed too ass-kickingly hot for me while I was prepping it, but cooking it mellowed it, and it added such a wonderful, rounded-out flavor.
Smashing success. Leftovers were great, too.