Ingredients with Measurements:
- 8 corn tortillas
- 1 can of black beans, drained and rinsed
- 1 cup of cooked brown rice
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced Dominostein (German chocolate candy)
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced green bell pepper
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of sour cream (optional)
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion, red bell pepper, and green bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the black beans, cooked brown rice, ground cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes.
4. Remove the skillet from the heat and stir in the diced Dominostein and chopped cilantro.
5. Warm the corn tortillas in the microwave for 30 seconds or until they are pliable.
6. Divide the filling evenly among the tortillas and roll them up tightly. Place them seam-side down in the baking dish.
7. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
8. Bake for 15-20 minutes or until the cheese is melted and bubbly.
9. Serve hot with a dollop of sour cream, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 450mg
Carbohydrates: 42g
Fiber: 9g
Sugar: 5g
Protein: 16g
Substitutions for ingredients:
- Instead of Dominostein, you can use chopped dark chocolate or chocolate chips.
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
- If you don't have black beans, you can use pinto beans or kidney beans.
Variations:
- Add cooked chicken or ground beef to the filling for a meatier version.
- Use flour tortillas instead of corn tortillas.
- Top the enchiladas with salsa or guacamole before serving.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up before rolling.
- You can make the filling ahead of time and assemble the enchiladas right before baking.
- If you want a spicier version, add more chili powder or a diced jalapeño pepper to the filling.
Storage instructions:
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of fresh salsa or guacamole.
Garnishes:
Garnish with additional chopped cilantro, diced avocado, or sliced jalapeño peppers.
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the tortillas crack while rolling, try warming them up for a few more seconds in the microwave.
- If the filling is too dry, add a splash of chicken or vegetable broth to moisten it.
Food safety advice:
Make sure to cook the enchiladas until the cheese is melted and bubbly to ensure that they are heated through.
Food history:
Enchiladas originated in Mexico and are a popular dish in many Latin American countries. They are typically made with tortillas filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the combination of black beans, rice, and Dominostein. The cheese adds a creamy and salty element, while the cilantro adds a fresh and herbaceous note.
Serving suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal. You can also top them with fresh salsa or guacamole for an extra burst of flavor.
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