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Full Online Book HomeLearning KitchenBeansandgrains - Beans - Corn And Bean Enchiladas
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Beansandgrains - Beans -  Corn And Bean Enchiladas Post by :LotsofSmiles Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2652

Click below to download : Beansandgrains - Beans - Corn And Bean Enchiladas (Format : PDF)

Beansandgrains - Beans - Corn And Bean Enchiladas

2 –3 cans beans drained and rinsed (2-1/2 to 3 cups beans), use red, black and garbanzo
2 to 2-1/2 cups frozen corn, defrosted
beans plus corn should be about 5 cups (have also added about 1/2 cup of cooked rice)
olive oil
2 cups finely chopped onions, divided
3 tablespoons chopped garlic (1 tbsp about 3 cloves)
2 teaspoons dried oregano
1-1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon (or more)
2 tablespoons Mexican-style chile powder (the mix used for tacos and so on)
1 tablespoon ground ancho chile
3 tablespoons all purpose flour
1 ounce semisweet chocolate
if sauce is too mild add some cayenne
5-1/2 to 6 cups water
1-2 tsp boullion concentrate
salt (add after tasting as the boullion concentrate can be salty)
16 or more 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
1 cup sliced, drained pimiento-stuffed green olives


Heat oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chile powder, ancho chile and flour; stir and cook. Gradually whisk in water. Bring to a boil and add boullion. Simmer until reduced to about 5 cups, stirring occasionally. Whisk in chocolate; taste and adjust seasoning. Cool.

Mix beans, corn, 1 cup chopped onion, 3 cups grated cheese, olives and 1 cup sauce.

When ready to assemble spread 1/3 cup sauce or enough to cover bottom in each of two 13 x 9 x 2-inch glass baking dishes. Cover 3 or 4 tortillas and heat in a microwave to make them pliable. Arrange on work surface. Scoop about 1/2 cup filling mix into each, spread into a fat line close the center of the tortilla and roll up “tightly”. Arrange seam side down in prepared dish. Repeat with remaining tortillas until all the filling is used up. (Can be made 1 day ahead. Store remaining sauce and enchiladas separately).

Preheat oven to 350 to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.
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