Wednesday, April 1, 2009
Vegetarian Enchiladas and Spanish Rice
Hungry? Having friends over for dinner and don't know what to make? This is an easy one to prepare before they show, so that by the time they walk in you can be smiling and mixing the margaritas.
8 small corn (or flour) tortillas (I usually do 2 enchiladas/person)
1 7oz can Ortega whole green chiles
2 fresh jalapenos
1/2 white or yellow onion
1/2 lb to a 1lb cheddar or colby jack cheese (depending on how cheesy you want them)
1 can enchilada sauce (green or red)
1 can black beans (I use low sodium)
1 bunch cilantro
1 avocado (optional garnish)
Prep: Open beer. Drink beer. Ole! Drain chiles, black beans. Chop onion, wash and chop cilantro, dice jalapenos. Shred cheese. Wash your hands and get ready, cause it gets a little messy. Using an ungreased metal or glass pan, pour some of the enchilada sauce in one end of the pan. Microwave as you go, 2 tortillas at a time for 20 seconds (if you do them all at once they'll get cold and break when you roll them). Take the first tortilla, dip it in the sauce one side, flip, dip the other side, and then load with beans, cheese, 1/2 an ortega, some jalapeno, and onion. Then you're ready to roll. Fold the edge closest to you first, then fold again so its sort of upside down on itself, and then slide back to the edge of the pan closest to you. Repeat the process. You'll get the rhythm--fold, fold, slide. When they're all rolled, cover with some remaining enchilada sauce, cheese, some onions and jalapenos, and some more sauce. Drink another beer (optional, but recommended).
Once your enchiladas are rolled and ready, you'll want to start your rice before putting them in the oven since the rice takes about 20 minutes and the enchiladas only take 12 minutes to heat up and melt the cheese (set oven to 350 degrees). Also, once the rice and enchiladas are on cruise control you can make some quick salsa, or make the night before so it has time to reach its best flavor. Once your enchiladas are done, serve two to a plate garnished with a slice of avocado.