Black Bean Enchiladas

Page 279

| Course Type: Main Courses

(2 reviews)

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Recipe Review

These were fabulous, mainly because of the fantastic flavour of the simmered beans that are used as both filling and topping.

To save a little time, I took a potato masher to the beans while they were simmering with the added spices instead of puréeing a portion of them. The mixture was quite dry and it didn’t seem to matter how much of the reserved cooking liquid I added, it was absorbed. I hoped that some of the liquid would be released during baking, but that wasn’t the case – the beans became even drier. It wasn’t too much of an issue as I served them with a fresh tomato-corn salsa.

I wasn’t sure of the purpose of combining the tomato sauce for the tortilla dip with oil so I omitted it. After the first one disintegrated, I found that lowering the heat on the sauce to med-low gave me a little more control over softening each tortilla.

This is the most time consuming recipe I’ve come across so far in this cookbook; it does take planning, especially if you’re cooking your own beans, but it can be made in stages in advance and it’s certainly well worth the effort.

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