Monday, March 4, 2013

Spicy Dining

It turns out next week is Spring Break. And I can't wait! I'm almost counting down the hours like a teenager does the week before her first Justin Beiber concert. But really though.

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
  1. Preheat oven to 350F.
  2. 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. 
  3. 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. 
  4. Pour enough bean sauce to cover the bottom of a 13 x 9-inch baking dish. Set aside.
  5. 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. 
  6. Bake enchiladas for about 40 minutes, or until bubbling. Serve with salsa.

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