Bean and Cheese Enchiladas

As spoken prior, It is cool to cold today.  I really want Mex-Tex for dinner, so I’m cooking bean and cheese enchiladas.

From Wikipedia:

An enchilada (/ˌɛnɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations.

The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of Spanish enchilar, “to add chili pepper to”, literally to “season (or decorate) with chili”.

Also as spoken prior, in deference to my roommates these shall be vegetarian.  In deference to my tastes, they shall be hearty.

 

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Bean and Cheese Enchiladas
Refried beans, salsa and cheese makes a flavorful filling for vegetarian enchiladas.
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Course Main Dish
Cuisine Mex-Tex
Prep Time 15 min
Cook Time 45 min
Servings
people
Ingredients
Course Main Dish
Cuisine Mex-Tex
Prep Time 15 min
Cook Time 45 min
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, 1/2 cup salsa, spices, vegetables, and 1/2 cup cheese in medium bowl.
  2. Top each tortilla with 1/2 cup bean mixture. ( I like hearty entree's ) Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
  3. Cover dish Bake 30 minutes or until enchiladas are hot and cheese melts. Check for 145 with instant read thermometer
Recipe Notes

Pass Guacamole, Salsa, and Sour Cream to the side.

Add Tortilla chips as a texture contrast.

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Fajita Style Peppers and Onion

It’s cool to cold today, and I am thinking Mex-Tex for dinner.  Bean and cheese enchiladas, maybe a bit of Guacamole and Salsa to the side.  But I really want a bit heartier of a filling, maybe I will add in some veggies.

Cruising the fridge and panty I find Peppers, Onions and immediately I think Fajitas…  I suspect this will fortify the fillings and add a bit of a topping.

From Wikipedia:

A fajita (/fəˈhtə/; Spanish: [faˈxita]in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour or corn tortilla.The term originally referred to skirt steak, the cut of beef first used in the dish.Popular meats today also include chicken, pork, shrimp, lamb, salmon, other types of fish, and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers.

Since I’ll be sharing this with my roommates, I will forgo the meats and stick with just the peppers and onions.

 

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Fajita Style Peppers and Onion
Tender crisp veggies for a side or a topping. The perfect Mex-Tex compliment
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Course Side
Cuisine Mex-Tex
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Course Side
Cuisine Mex-Tex
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Heat a cast iron skillet over medium to medium high heat
  2. Toss peppers, onions, oil, salt and oregano in a large bowl
  3. Whence the skillet is hot, add vegetables and stir
  4. Cook until tender crisp with a hint of char, 5-8 minutes
  5. Remove and drain on paper towel.
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