HUITLACOCHE ENFRIJOLADAS - CORN TRUFFLE AND BLACK BEAN TORTILLAS
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Courtesy of a couple of associates of Rick Bayless. Cooking time is approximate.
Provided by Molly53
Categories Lunch/Snacks
Time 4h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
- Add the garlic to the pan and cook for 2-3 minutes more.
- Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
- Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
- For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
- Simmer over medium heat until the beans are completely tender.
- Season generously with salt and set aside to cool at least half an hour.
- Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
- Add more liquid while blending as necessary.
- Slowly reheat the sauce as it will stick, and season with salt if needed.
- To assemble: Heat both the filling and the sauce.
- Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
- Coat the tortillas completely in the black bean sauce from end to end.
- Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.
Nutrition Facts : Calories 991.4, Fat 32.2, SaturatedFat 5.7, Sodium 1173, Carbohydrate 148.6, Fiber 21.4, Sugar 10.9, Protein 30.9
BLACK BEAN AND CORN ENCHILADAS
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g
ENFRIJOLADAS PINTOS
In this take on enfrijoladas, chipotle makes the pinto bean sauce slightly smoky and spicy, perfect for dipping pan-fried blistered corn tortillas. If you don't have pinto beans on hand, use black or mayocoba beans for equally delicious results. Top this dish with quick-pickled red onion, which tastes even better if you make it the day before. For a perfect weeknight meal, garnish with a dollop of sour cream, avocado slices, and a sprinkle of toasted pepitas and cilantro leaves. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Jocelyn Ramirez
Categories dinner, lunch, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the pickled onion: Combine the onion, lemon juice, oregano, red-pepper flakes, bay leaf, salt and pepper in a medium bowl and mix. Let sit at room temperature for 30 minutes to allow the flavors to meld together and the onion to soften. The onion can be covered and refrigerated for up to 3 to 5 days before serving.
- Make the enfrijoladas: Place the chipotle in a small bowl and add enough hot water to cover (see Tip). Let stand to rehydrate for 10 minutes. Once rehydrated and pliable, drain and remove the stem. To a blender or food processor, add the beans, 1 1/4 cups vegetable broth or bean cooking liquid, and the softened chipotle. Blend until completely smooth. Add more of the broth, 1/4 cup at a time as needed, to make a smooth bean sauce. Season to taste with salt.
- Heat a medium pot over medium-low. Add 2 tablespoons oil and heat, then add the bean mixture. Stir to incorporate; the mixture may sizzle and spatter. Allow the mixture to come to a low simmer and reduce heat to low to keep warm. Add additional liquid as needed to thin to a cheese-sauce consistency.
- Heat a comal or cast-iron skillet over medium heat. Add 2 tablespoons oil, then add 1 to 2 tortillas and lightly fry until softened and blistered, 30 to 60 seconds per side. Transfer the fried tortillas to a plate, and continue to add more oil to the comal as needed to cook all the tortillas.
- Use tongs to slightly submerge each fried tortilla in the hot bean mixture one at a time. Flip the tortilla over to coat the second side, then fold the tortilla in half, pull out of the pot and place on a dinner plate. Continue this process until all the tortillas are coated in the enfrijolada sauce, dividing them among 4 plates. Spoon any remaining bean sauce over the top of the tortillas. Garnish with the sour cream, pickled red onion, pepitas, cilantro and avocado.
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