Ingredients with Measurements:
- 1 cup dried tepary beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Blender or food processor
- 9x13 inch baking dish
Step-by-step instructions:
1. Drain and rinse the soaked tepary beans. In a large pot, cover the beans with water and bring to a boil. Reduce heat and simmer for 1-2 hours, or until the beans are tender.
2. In a skillet, sauté the onion and garlic in olive oil until softened. Add the cumin, chili powder, salt, and black pepper, and cook for an additional minute.
3. Drain the cooked beans and add them to the skillet with the onion mixture. Mash the beans with a potato masher or fork until they are slightly chunky.
4. Preheat the oven to 350°F.
5. Warm the tortillas in the microwave or on a griddle until pliable.
6. Spread a spoonful of enchilada sauce on each tortilla. Spoon some of the bean mixture onto each tortilla, and roll up tightly.
7. Place the rolled tortillas seam-side down in a 9x13 inch baking dish. Pour the remaining enchilada sauce over the top of the tortillas, and sprinkle with shredded cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve hot.
- Time:
Preparation time: 15 minutes (plus overnight soaking time for beans)
- Cooking time: 2-3 hours (for cooking beans) + 20-25 minutes (for baking enchiladas)
Temperature:
- Preheat oven to 350°F.
Serving size:
- Makes 12 enchiladas, serving size is 2 enchiladas per person.
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 38g
- Protein: 13g
- Fiber: 10g
- Sodium: 640mg
Substitutions for ingredients:
- Tepary beans can be substituted with pinto beans or black beans.
- Cheddar cheese can be substituted with Monterey Jack or queso fresco.
- Enchilada sauce can be substituted with salsa or tomato sauce mixed with chili powder and cumin.
Variations:
- Add cooked shredded chicken or ground beef to the bean mixture for a meatier version.
- Top the enchiladas with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- Make sure to warm the tortillas before rolling them to prevent them from cracking.
- Use a potato masher or fork to mash the beans to the desired consistency.
- If the enchiladas are browning too quickly, cover the dish with foil during the last 10 minutes of baking.
Storage instructions:
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the enchiladas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of Mexican rice and a dollop of sour cream on top.
Garnishes:
- Chopped cilantro, sliced avocado, and sour cream.
Pairings:
- Mexican rice, refried beans, or a side salad.
Suggested side dishes:
- Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the beans are too dry, add a splash of water or chicken broth to the skillet to moisten them.
Food safety advice:
- Make sure to properly soak and cook the beans to prevent any digestive issues.
Food history:
- Tepary beans are a traditional Native American crop that have been grown in the Southwest for thousands of years.
Flavor profiles:
- The enchiladas have a savory and slightly spicy flavor from the cumin and chili powder, with a creamy texture from the mashed beans and melted cheese.
Serving suggestions:
- Serve the enchiladas hot with a side of Mexican rice and a garnish of chopped cilantro.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican