Saturday, May 21, 2011

Black Bean Enchiladas with Salsa Verde and Sweet Corn Salsa


     Ole! Can you pretend it's Cinco de Mayo? I can if these tasty enchiladas are concerned. They're filled with creamy cheese and black beans, and spiced up with chipotle chiles in adobo sauce. Nestled in homemade salsa verde made from roast poblanos and tomatillos, they're baked with queso fresco and then topped with sweet corn salsa.

     Full of fresh flavor, these enchiladas are simple enough for a family dinner, but impressive enough for company. Pair them with a nice salad and some chips for dipping into either of the two fresh salsas, and you have a feast. Or should I say fiesta?




Black Bean Enchiladas with Salsa Verde and Sweet Corn Salsa
slightly adapted from Cuisine at Home, April 2004
2 cans (15 oz. each) black beans, rinsed and drained
1 cup chopped onion
1 Tablespoon olive oil
3 garlic cloves, minced
1 tsp. dried oregano (use fresh if you have it)
1 chipotle pepper, in adobo sauce
1 Tablespoon adobo sauce
1/2 tsp. kosher salt
1/4 cup chicken broth (I used vegetable broth)
1/2 cup asadero or Monterey Jack cheese, shredded
8 six-inch corn tortillas
2 Tablespoons olive oil
2 cups Salsa Verde (recipe follows)
1/2 cup queso fresco or feta cheese, crumbled

  • Preheat oven to 400F. Saute onion for 3 minutes. Add garlic and oregano and saute one minute more. 
  • Puree half of the beans, the chipotle, the adobo sauce and the salt in a food processor. 
  • Combine the onion mixture, the remaining whole beans, the broth and shredded cheese with the bean puree.
  • Assemble enchiladas: Put one cup of Salsa Verde in the bottom of a casserole dish. Fry tortillas in oil until flexible. Dip one side of each tortilla into the sauce in the bottom of the dish. Fill tortilla (un-dipped side) with a generous 1/3 cup of bean mixture, roll up and place into casserole dish seam side down. Repeat with the rest of the tortillas. 
  • Top filled tortillas with an additional cup of Salsa Verde and the crumbled cheese. Bake for 10 minutes. Serve with Sweet Corn Salsa (recipe follows.)

Salsa Verde (This is also great with chips!)
1 lb. tomatillos, husked and halved
2 poblano chiles, halved and seeded
1/2 cup onion, chopped
1 Tablespoon olive oil
3 garlic cloves, minced
1/2 cup fresh cilantro leaves
1/2 cup flat-leaf parsley leaves
1 Tablespoon fresh lime juice
1 teaspoon kosher salt
1/2 cup chicken broth (I used vegetable broth.)
Place prepared poblano chiles and tomatillos on baking sheet. Broil for 10 minutes. The skin of the peppers will blister and blacken. Remove the peppers to a resealable plastic bag immediately after broiling. Let them steam in the bag for 10 minutes. Remove peppers from the bag and peel off the skin.
Meanwhile, saute onions in olive oil for three minutes. Add garlic and cook an additional minute.
Place tomatillos, peeled poblanos, sauteed onions and garlic into food processor and pulse until chopped. Add herbs, lime juice and salt. Gradually add broth and process until smooth.

Sweet Corn Salsa
1 cup sweet corn kernels (canned, frozen will work fine)
1 avocado, diced
1 tomato, diced
1/4 cup red onion, diced
2 tsp. jalapeno pepper, minced (Use less if you don't like your salsa spicy!)
1small handful of cilantro leaves, chopped
Juice of 1/2 lime
Mix all ingredients, and serve with black bean enchiladas. (It's great with chips too!)




This post is linked to Savory Sunday at Eating in Winnipeg.


49 comments:

  1. Well doesn't this just look like a party on a plate! Love it, sounds great:@)

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  2. Happy weekend! Don't forget to come over and share a recipe at Savory Sunday!!

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  3. i second that above comment...exactly right...it is a party on a plate...it looks wonderful...i should try it...i don't have much luck in the mexican food department beyond taco night...but i am going to try this...hubby would LOVE them. just finished making stuffed shells for tonight....mexican night is next

    kary and teddy

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  4. Love that sweet corn salsa! So good!

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  5. This looks really tasty. And, I have no problem pretending it's Cinco de Mayo as long as I have a margarita in hand!

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  6. Those colours are so vibrant that I can almost taste it.Happy Sunday.
    Rita

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  7. I really really like that first photo. I've been starting at it for ages. Really good! Also, enchiladas, these look so much better than the ones I have ordered at the restaurant, must try black bean sometime!

    I also wanted to stop by and let you know I've given you an award (well, more than one, as you'll see :)
    http://puddingpielane.blogspot.com/2011/05/i-award-thee.html

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  8. Yum yum! This sounds fantastic. We are big Mexican food fans. Thanks for sharing it:)

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  9. This looks totally right up my alley with all the colourful and healthy ingredients. I love it.

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  10. i can totally imagine how fresh this tastes! what a way to welcome the summer!

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  11. These sounds great! We're big fans of Mexican cuisine and I'd love to try them. The turkey wraps below look wonderful too!

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  12. OMG, this looks so super good. I bet the falvor is super rich,.

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  13. I'm making this tomorrow for my spring Mexican food party with my friends! We throw one every spring and I've been looking for something fresh to make this time, and I think I've found it!

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  14. You now have me so craving enchiladas.These look so good!

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  15. This is definitely a meal my family would love!! Yum!!

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  16. This looks perfect to serve this summer!

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  17. How yummy looking! That salsa is so pretty and colorful.

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  18. tex mex is my favorite... these look so delicious!

    add a big ole margarita and you have the perfect dish!

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  19. Such incredible combinations the enchiladas with the black beans, and the salsa...also love your salsa verde recipe.
    Thanks for sharing, Betty:D

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  20. So colorful! And these look like they would be perfect to frame my blender guacamole so I'm in. One more on my to do list.

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  21. loving the fresh corn salsa verde on top of the enchiladas. So refreshing and colorful. They look so good, I love adding black beans to them. I always just have them as a side. Very inventive!

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  22. This looks good! I have never tried black beans enchiladas before. Now you have me really curious, it looks delicious! Have a good day!

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  23. Oh that corn salsa is calling to me! This looks marvelous.

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  24. This look wonderful! Thanks for linking up to savory sunday!

    If you are interested in doing a guest post some time I would LOVE to have you!! Let me know :)

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  25. Great combinations the enchiladas with the black beans, and the salsa. Salsa verde recipe also sounds great.

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  26. Yummie, these enchiladas look awesome with the corn salsa and the salsa verde...so tasty. Have a great week ahead Betty :-)

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  27. You've made some very colorful tempting looking enchiladas with corn salsa and salsa verde, really a dish that uses some of the best of our wonderful warm weather produce. I also think there's a nice balance of richness and healthy ingredients in your enchiladas- which is just a perfect meal in my book;-)

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  28. Looks too good..

    New to ur space and Following U :)

    Do visit me as time permits
    http://comeletseat.blogspot.com

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  29. I have had a real tex-mex craving lately and I love this recipe! Healthy, delicious, and super flavorful!

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  30. Those look SO colorful and delicious! Nice job indeed :)

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  31. These are so beautiful! And contain all my favorite things.... like chipotle and adobo and salsa verde. It doesn't need to be cinco de mayo to indulge in these!! :)

    Sues

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  32. Wow, wow, wow! With a dinner like that I think we should have Cinco de Mayo once a week! Everything looks delicious!

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  33. Oh my gosh, these sound amazing...and it definitely doesn't have to be Cinco de Mayo for me to devour them1

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  34. I'm always looking for a good recipe for salsa verde and yours looks fantastic! I'll have to give it a try :D

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  35. Love love this recipe, looks so yumm.

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  36. It all sounds delicious! My sisters (two from Virginia) are arriving on Sunday for a week. I'm printing out this recipe to wow them with. I'm also planning biscuits to go with the country ham they are bringing!

    Best,
    Bonnie

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  37. This really sounds delicious. I could use this type of salsa at any time of year. I hope you have a great day. Blessings...Mary

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  38. I love this recipe already! BLess you for this :), Miriam@Meatless Meals For Meat Eaters

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  39. I can lots of vibrant colours in this dish. Yum!

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  40. That looks soooo good! My whole family loves Mexican food. This would go over so well in my house!

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  41. I'm crazy for enchiladas. These look so fresh and colorful. I recently made salsa verde for the first time, it came out great and was easier than I expected. I used jalapenos in mine but I'd love to try this recipe. I like the lime juice in yours as well. Nice dish!!

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  42. I love enchiladas any day, and these sound fantastic!

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  43. I'm bookmarking this so we can make it the next time we're in the mood for enchiladas! My honey loves black bean enchiladas, but we've never made them before...only chicken enchiladas. We've definitely got to try these!

    Your pictures look great and that salsa looks fantastic! :)

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  44. Mexican food is my favorite. This sounds so good and love the variety of colors in the photo.

    Are you almost finished with school? Will you be cooking all summer?

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  45. enchiladas (and all other similar mexican foods) are right up my alley, and the way you've made these unique is wonderful! that salsa looks outstanding. seriously, betty, these are the most appetizing enchiladas i've ever seen--they're not easy to depict so nicely!

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  46. What gorgeous enchiladas! I'm an enchilada fiend, always order them in Mexican restaurants. These flavors are fantastic. Thanks for sharing!

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  47. Yum, yum! I am loving your vegetarian spicy enchiladas. Your photos are also very nice. Thanks for participating in this month’s YBR :)

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  48. Love enchiladas and this recipe looks great! Found you via Spicie Foodie's YBR, so glad I did. Great blog!

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Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

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