Chicken and Black Bean Enchiladas

I'm still working my way through the large pot of Mexican Style Black Beans that I cooked a few days ago.  I have always wanted to make homemade enchiladas so I thought this was a great time to do so.  I made my own enchilada sauce and and I'm pretty darn proud how it all turned out.  I admit that these enchiladas are probably not authentic Mexican by any means... but they sure were amazing and easier than I thought to make. My family gave me an all thumbs on this one and considering I used whole grain tortillas, lean chicken breast and black beans, I can feel very happy it was a nutritious dinner to serve them. I have now listed enchiladas as a family favorite and I can't wait to start experimenting more with them.





Ingredients: 
For the Filling:

Flour or whole grain tortillas ( I used whole grain)
1-2lbs of poached chicken breast from 3-5 chicken breast (depending on the size)
3-4 cups of chicken broth or water/bullion equivalent to poach the chicken breast
2-3 cups of prepared Mexican Style Black Beans
2-3 oz of cream cheese
1 tsp of cumin powder
1/2 tsp dried oregano
1 tsp of chili con carne powder

Topping:
8oz bag of grated Mexican style cheese (I used a Mexican blend of cheddar and Monterrey jack)
Sour Cream as a topping (optional)

Enchilada Sauce:
4-5 cloves of fresh grated garlic
1Tbs of all purpose flour
1 Tbs of chili con carne powder
1 tsp of cumin powder
1 tsp of dried oregano
1/2 tsp of brown sugar (optional) 
2-3 cups of chicken broth or water/bullion equivalent left over from poaching chicken
8oz can of tomato sauce
red chili flakes to taste
salt and black pepper to taste
1 Tbs of oil

Directions:


Step 1: Poach chicken
In a pan poach 3-5 pieces of boneless chicken breast in chicken broth or water/bullion for 20 minutes. I also included some red chilies into the broth that I will liquidize later and add to the enchilada sauce.  Once chicken is poached, remove from liquid and shred.   Then take chilies and chicken broth and liquidize until smooth. (If you do not add chilies you can skip the liquidizing step.




Step 2:  Enchilada Sauce
In a separate pan prepare the sauce. Saute garlic with garlic for 30-45 seconds on medium-high heat. Then add the flour, cumin, chili powder and oregano. Saute for another 30-45 seconds.



Add the liquidized chicken broth/chili mixture and can of tomato sauce. Cook for several minutes until sauce thickens slightly.  Taste for seasoning.  If the sauce is too acidic from the tomato sauce, add the brown sugar to balance out the flavors.


Step 3: Make filling and assemble
Now make the enchilada filling by mixing the shredded chicken with the prepared Mexican Style Black Beans , cream cheese, cumin, oregano and chili powder.  Taste for seasoning.  Put 4-5 Tbs of filling in each tortilla and roll like a cigar.  Layer 1/3 of the enchilada sauce in baking dish and then place the rolled enchiladas on top of sauce.


Pour the remaining enchilada sauce over the top of the rolled enchiladas and top with shredded cheese. Bake in a 400 degree oven for 20 minutes. Serve hot. Enjoy.











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Black Beans and Brown Rice

Since I still have a large pot of  Mexican Style Black Beans to use up, I have been playing around with some more black bean recipes.  I decided to make a very healthy version of red beans and rice by swapping it out for black beans and brown rice. I always have some brown rice in my fridge ready to make a quick fried rice or eat with a stir fry so this meal came together in less than 20 minutes. We ate it with some very simple grilled chicken and it was a fabulous meal full of protein.





Ingredients
2-3 cups of prepared black beans (see recipe  Mexican Style Black Beans) (see note)
4-6 cup of cooked brown rice
1/2 cup of prepared salsa
1 medium onion sliced
2-3 green chilies sliced
2-3 cloves of garlic grated
1 tsp of ground cumin
1/2 tsp of dried oregano
red chili flakes to taste
salt and pepper to taste
1Tbs of canola oil

Note: If you decided to use canned beans you will have to season the rice a little more since the beans I used were well seasoned.  



 Directions:

Heat a skillet with oil and add garlic on high heat. Saute for 20-30 seconds.  Then add onions, chilies, cumin, oregano, red chili flakes and salt. Saute for another minute. 




Add the prepared black beans and salsa.  Saute and cook for 3-4 minutes. Taste for seasoning.

Add rice and mix well. Cook for 3-4 minutes. Taste for seasoning and serve. Enjoy. 










Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Black Beans and Brown Rice

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Mexican Style Black Beans and Huevos Rancheros

Black Beans with Melted Cheese and Tortilla Chips

My family and I rarely go out to restaurants to eat since I cook so much at home.  My husband received a gift card for us to go to a Mexican restaurant at Christmas so I got the night off from cooking (yes here we are in April.. it took us that long to get out).  The kids loved the atmosphere and the complimentary salsa and chips we received.  I ordered an enchilada dish that I enjoyed (could have been spicier), but what really made an impression on me was the black bean side dish. I had to share it with my kids because once they got a taste of it... they kept asking for more and more.  I decided then an there that I had to figure out a way to recreate this dish at home. I made a huge pot of black beans and you will see several dishes in the next few days made with my big pot of black beans.

Note:  I decided to use dry black beans since it's so budget friendly.  The restaurant black beans were very soft and almost "melt in your mouth" texture.  My husband does not like it too "mushy" so I decided to make them tender but still retain their texture. If you like mushy you can use a slow cooker and let them cook down.





HUEVEOS RANCHEROS MADE WITH THE BLACK BEANS


 Ingredients:
4 cups of dry black beans (soak in water overnight)
8 cups of chicken broth or vegetable broth (note)
1 large onions diced
1/2 cup of celery diced
3-4 green chilies diced (seed if you want less heat)
1 Tbs of grated garlic
1 Tbs of cumin powder
1 Tbs of chili powder (used for chili con carne)
1 tsp of dried oregano
red chili flakes to taste
salt and pepper to taste


Note: you can also substitute water and bullion equivalent for the broth.  Remember to watch the salt if you do since bullion does intensify when you cook it down. Add water as needed to finish cooking the beans to your desired texture. **since I did not do these in a slow cooker... you may need less liquid.






Directions:
Step 1: Soak your beans overnight before you proceed.  Then rinse and drain your beans.





Heat a large pot with canola oil. Saute garlic for a few seconds and then add onions, celery and green chilies until they become tender.  Then add the ground spices and saute for few seconds.



Add the black beans and broth. Cook covered on high until the broth and beans boil. Then lower to medium heat and cook for 90 minutes to 2 hours until beans are to your desired texture. We like it tender, but not mushy. You will have about a cup of gravy in the pan after cooking.


 


To make the Huevos Rancheros simply toast a tortilla and fry an egg.  Spoon black beans dish over tortillas then the egg and grated Mexican style cheese or Monterrey Jack Cheese.  Add hot sauce or salsa. Enjoy. 











Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Mexican Style Black Beans and Huevos Rancheros

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Curried Black-Eyed Peas

It is said that eating black-eyed peas on New Years Day brings a person prosperity.  Well I love these lovely nutritious legumes and I know my "windfall" will come someday.   I curried these peas so they a bursting with flavor.  Enjoy them with any style of rice or Indian style flat bread.



Ingredients:  
2 cans of black-eyed peas (rinsed well)
4-5 cloves of garlic grated
2 inches grated fresh ginger
2 serrano/jalapeno chilies sliced (seeded if  you want to reduce the heat)
2 bay leaves
1 cup of tomatoes diced.  (You can used any style fresh tomato or even can tomatoes)
1 tsp cumin seed
1 tsp mustard seed
1 tsp garam masala
1 piece of cinnamon stick

1 tsp of red chili flakes (or to taste)
1/2 tsp of turmeric
10-15 curry leaves
Salt (to taste)
1/2 cup of coconut milk
1/2 cup of water
squirt of lime juice (optional)


Directions:

In a large pan heat  around 1 Tbs of canola oil on medium high heat.  Once oil is hot add the cumin and mustard seeds, cinnamon stick, curry and bay leaves.   Allow to fry for 30-45 seconds.  





Then add your onions and green chilies.  Fry for another minute.



Now add your tomatoes, garlic and ginger.   Fry for another 1-2 minutes. 









Then add your dry spices and saute for another 1-2 minutes.

 Add your black-eyed peas and salt to taste.  Then add 1/2 a cup of water and allow to simmer for 5-7 minutes.  Stir occasionally and gently smash some of the peas and fresh tomatoes to thicken the gravy.   








Add the ½ cup of coconut milk to the pan and stir well.  Cook for another minute. Turn off the stove and add a squeeze of lime juice (about 1 tsp) for a little freshness.  You can also stir in some fresh cilantro or parsley to give it some more fresh flavor.






Serves 4-6 people.  Serve with Rice or Flat bread and enjoy.


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Curried Black-Eyed Peas

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