The last time I made Enchilladas was a couple of months ago for my business venture. It was described by customers 'as lush', well I wouldn't go as far as that in describing it, but it certainly is delicious, wholesome and filling.
Although the tortilla wraps are purchased ready made from a local supermarket, the Red Pepper and Black Beans filling is totally made from scratch. I really really like black beans, also known as turtle beans, they seem to have more flavour and seem to be more easily digestible. The Black Beans filling is best made in advance and left for a day or too for the flavours, namely the spices to intensify and infuse the black turtle beans.
The last couple of days, we've enjoyed the Red Pepper and Black Turtle Beans a number of ways - simply served with plain white Basmati rice; but our most favourite way of eating this chilli is wrapped tightly in a tortilla and slathered in cheddar cheese aka the Enchillada served with a side salad of peppery rocket. Nom nom. This morning with D going into work a little later than usual, we even had it for brunch, this time served with fried eggs and jalapeno tomatoes and some more rocket.
I am sharing this recipe with My Legume Love Affair 62. MLLA was created by Susan of The Well-Seasoned Cook, and is now run by Lisa of Lisa's Kitchen. This August it is being hosted by Siri at Cooking with Siri. I am also sharing this recipe with the Flavours of Mexico (1st-31st August) hosted by Jagruti's Cooking Odyssey; and Simply Food who is hosting Lets Cook with Cheese.
To assemble the Enchilladas
Black Turtle Bean and Pepper Chilli (see below for recipe)
Mexican Cheese (cheddar cheese studded with chillies and pepper) or Cheddar Cheese, grated
Optional sides:Jalapenos; Guacamole; Soured Cream; Salsa and; Salad Greens and Tomatoes
Take a tortilla wrap and place a generous spoonfuls of Black Turtle Bean and Pepper filling in the middle, then fold the ends in and then form a roll. Place in an ovenproof dish, continue this until you have the number you require. Laying each side by side in the ovenproof dish.
Generously and evenly sprinkle over the grated cheddar cheese and bake in the oven at 180°C for 25 minutes or until the cheese is melted and bubbly on top. Serve on a place along with the optional sides.
Black Turtle Bean and Pepper Chilli
Serves 4 - 6 as an accompaniment
250g black turtle beans, soaked overnight.
2 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 celery stalk, thinly sliced
2 small red chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1/2 teaspoon cinnamon
pinch of ground cloves
1 teaspoon ground coriander
1 red pepper, diced
1 yellow pepper, diced
1 x 400g can of tomatoes, chopped
Salt and pepper to taste
In a wide pan, cook beans in water until tender. Drain and set aside.
In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become soft. Add the celery and chilli, then cover and cook for about 5 minutes.
Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, coriander, pepper and season with salt and pepper to taste. Cover and cook until the peppers begin to soften. Stir occasionally to keep the spices from burning. Then add in the tomatoes and soy sauce cook for about 5 minutes, then stir in the black beans and cook for 10minutes. Taste and adjust the seasoning if necessary.
Here the Black Turtle Beans and Pepper Chilli has been enjoyed with plain white rice.