Cooking With Stu: Black Bean and Pineapple Enchiladas
Today we're going to learn how to make my very favorite enchilada recipe ever.
You may look at the lack of meat and think I've somehow turned into some kind of feckless vegetarian hippie, but I assure you that's hardly the case. This is
better than enchiladas with some kind of meat. Cook it yourself and you'll see.
WHAT YOU NEED
Top to bottom, left to right, back to front: sour cream,
pico de gallo, crushed pineapple, black beans, butter or some kinda butter substitute, cocoa powder, tomato sauce, oregano, chili powder, garlic powder, around 12 tortillas, and fresh cilantro. Not pictured: some kind of shredded white cheese. Monterey Jack's the easiest appropriate cheese to get, but a Mexican blend is okay too. If you can get straight Monterey Jack, do that.
1: MELT THE BUTTER
In a medium saucepan, melt your butter. Low heat - butter burns easily, and tastes completely gross when it does.
Once the butter's melted, add the can of tomato sauce, and the spices in the following ratios: 6 parts chili powder, 1 part cocoa powder, 2 parts garlic powder, 1 part oregano, and if you want (but it's not necessary), 1 part salt. Also optional: add half a cup of flour and 2 cups of water, if you want to stretch the sauce. (If you're making a huge pan, or two small pans, this might be a good idea.)
STEP 3: COAT YOUR PAN WITH SAUCE
If you don't, stuff's gonna burn. Don't lather it on too thick; the pic will show you the optimal amount. Make sure you coat the sides of the pan as well as the bottom.
STEP 4: ROLL AND YOUR ENCHILADAS
Spread some crushed pineapple and black beans at the center of a tortilla. Add a bit of cilantro - you can chop it, but in this case, if your hands are clean, I find it's easier to just rip it into little pieces. Add some shredded cheese on top of all that and roll it up.
STEP 5: PACK THEM PUPPIES IN
Lay the enchiladas in the pan like so. If you lay them so that the open part is on the bottom, and it's arranged so each one will want to roll towards the others, they shouldn't fall apart. If they do, just roll them back up and put them back. And feel free to squeeze them in at the end.
STEP 6: SAUCE THAT BAD BOY
The entire rest of the sauce should go over the top of the enchiladas now, unless of course that would make it overflow. Add cheese and cilantro on top, as well.
STEP 7: PREPARE TO BAKE
Glad Wrap's got this Press'N'Seal stuff that's pretty nifty, but any kind of Glad Wrap/Saran Wrap will work. Wrap the pan in that, and then wrap it in aluminum foil. The plastic keeps moisture from escaping, and the aluminum foil keeps the plastic from melting.
Bake at 350 degrees Fahrenheit for about half an hour.
STEP 8: NOM THIS SUCKER
I always make Spanish rice to go along with this meal. Enchiladas aren't the cheapest thing, but they're cheap-ish. And if you serve them with Spanish rice, it's even cheaper and it goes a whole lot farther. If you want to garnish with sour cream and/or pico de gallo, go for it; they're also delicious on their own. I'll share my Spanish rice recipe next in case anyone wants to give that a go.
Also, as always, if you want this in infographic form to post
in toto elsewhere, you can get that
here.
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