Black Bean Enchiladas Recipe

Mary Frances — Mon, 10 Dec 2007 02:33:53 +0000

Somehow we end up with orphaned packets of taco seasoning in our pantry. I’m not sure how it happens; maybe there is a taco seasoning fairy. But when they show up, we’re always happy to see them because it means we’ll be having Black Bean Enchiladas for supper.

This recipe started out one night at my parent’s farm when I was trying to throw something together for supper in a kitchen that is not stocked to be gluten free or vegetarian. That night we ate the filling in taco shells, instead of corn tortillas, but when my meat-eating dad got seconds, I knew I had a winner.

I’ve played around with the recipe a bit to get the proportions just right. I like it better as enchiladas, but John still prefers the filling in taco shells, so feel free to improvise. (He likes the crunch.) The diced ripe tomatoes really make this recipe, so don’t leave them out. David will even eat tomatoes when they are served up in these enchiladas =)

Black Bean Enchiladas
1/2 onion, diced
1/2 bell pepper, diced
2 cans black beans, drained
1 package gluten free taco seasoning
12 corn tortillas
sour cream
1 ripe tomato, diced*
3/4 c. grated cheese

Toppings:
salsa verde
salsa
sour cream

1. Dice onion and peppers and saute with a little oil or water in a large skillet over medium heat.
2. Add beans, taco seasoning, and a little water (however much the taco seasoning calls for) to the peppers and onions. Stir until taco seasoning is mixed in. Allow to simmer on low for 10 minutes.
3. Dice the tomatoes and grate the cheese if necessary. Wrap the tortillas in a damp kitchen cloth and microwave for 30 seconds to reheat. (This works fine for a quick supper, but if you’re making the enchiladas for company, this method may work better.)
4.Assembly: Lay out a corn tortilla. Spread about 1 tsp. of sour cream in a strip down the middle of the tortilla. Sprinkle diced tomato, and about 1 Tbsp. of grated cheese over the sour cream. Using a slotted spoon, place the beans on the tortilla in a long strip. Roll the tortilla and place, flap side down, on a plate or casserole dish. Repeat for each enchilada.
5. Sprinkle cheese and whichever salsa you like over the top of the enchildadas. Microwave for 15 seconds to melt the cheese, or place under the broiler for a few minutes. Top with sour cream and you’re ready to eat!

*Since it’s winter here, I used about 24 cherry tomatoes, instead of 1 large tomato.

Black Bean Sausage Recipe

Mary Frances — Tue, 25 Sep 2007 01:29:16 +0000

Over the past week I’ve been working on simplifying our breakfasts. We’ve had a lot of smoothies, fruit salad, and toast and there will be some new recipes coming soon. This weekend I made a batch of "Gluten Free Drop Biscuits Recipe No. 2" and these black bean sausages.

You don’t have to be a vegetarian to enjoy these sausages. If you’re trying to increase your fiber, or cut back on the fat in your diet, these are a great choice. I’ve added all of the spices that are in pork sausage, so the flavor is very similar.

Black Bean Sausage Patties

2 tsp. canola oil
1/4 yellow onion, diced

1 1/2 c. brown rice, cooked
1 can black beans, or 2 c. cooked

1/4 c. brown rice flour
2 tsp. rubbed sage
1 tsp. fennel seed, chopped
1/2 tsp. red chili flakes
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin

1. Heat 2 tsp. of canola oil in a large skill over medium heat. Saute the diced onions until they are soft, about 5 minutes.

2. Combine the black beans, brown rice, and onion in a food processor. Pulse until all items are well combined (i.e., no visibly whole pieces of bean)

3. Scoop the bean mixture into a large mixing bowl and add the flour and spices. Stir to combine.

4. To make the sausage patties, divide the bean mixture into twelve pieces and roll each piece into a ball. (A little flour on your hands will help with the stickiness.) Place one of the balls between your palms, and squash it into a pattie shape.

5. Add a little more oil to your skillet and turn it down to medium low. Add the black bean sausage patties to the pan, and brown on each side.

Gluten Free Cooking School » vegetarian recipes

Black Bean Enchiladas Recipe

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