Imagine this, a five-star hotel--no, I won't disclose the name--with multiple pools and a beachfront, 90+ degree weather and all you can eat for four days. Enough said. Oh and then there's the fact that I'm going with a group of five fun friends.
Yes, I plan on having a great time.
But for now, I have about four days left of real life. 100+ hours--yes, I told you I was counting--of regular old college/working life. Which also means I have the opportunity to blog at least once or twice. I can't promise anything, but here's tonight's dinner.
So what did I have for dinner? A sizzling dish of spicy black bean enchiladas served with a side of chipotle cilantro sauce. Quite yummy and quite healthy. Enjoy!
Spicy Black Bean Enchiladas (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Active time: 20 minutes. Total time: 1 hour.
Makes about 4 servings.
- 2 tablespoons olive oil
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon chili flakes
- 2 15oz cans black beans, rinsed and drained
- 1/4 cup chipotle sauce
- 1 cup diced tomatoes
- 12 corn tortillas
- 1/2 cup shredded vegan (or regular) cheese
- Salsa, for serving
- Preheat oven to 350F.
- In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add the onion and saute for about 5 minutes. Add bell pepper and continue to cook for 6 more minutes. Add chili powder, cumin and flakes and stir; then add black beans and mix well.
- Pour a little less than half of the bean sauce into the blender. Add diced tomato and chipotles and blend well. Season with salt and pepper.
- Pour enough bean sauce to cover the bottom of a 13 x 9-inch baking dish. Set aside.
- In a separate pan, heat the remaining oil over medium-low heat. Place 1 tortilla at a time in the pan and flip to warm both sides. Fill each tortilla with about 2 tablespoons of the remaining bean and pepper mixture and roll up; fold the seam under and place the tortilla seam-side down. Once all the tortillas are filled and rolled, pour the remainder of the bean sauce over them and sprinkle with cheese.
- Bake enchiladas for about 40 minutes, or until bubbling. Serve with salsa.