Lite Bean and Cheese Enchiladas

Well, it’s just that time of year to be incorporating some lighter dishes into the mix.  Of course this is only so we can over eat during Superbowl and Valentine’s Day.

I have to say, this is a nice little meal.  We didn’t miss all the ooey-gooey cheesiness normally associated with enchiladas and the black beans are a nice touch.

This gourmet food recipe makes extra sauce you can use later in the week with more enchiladas, or you can freeze the extra sauce and use it at a later time.

Try it out, I think you’ll like it.

Preheat oven to 350o.  In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans.  Season with salt and pepper.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes.  Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling.  Place seam side down, on rimmed baking sheet.  Bake tortillas until heated through, 8-10 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 30 seconds.  Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

Lite Bean and Cheese Enchiladas
Adapted from Everyday Food

2 cups low-fat (1% or 2%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
Kosher salt and ground pepper
16 corn tortillas
Nonstick Cooking Spray
3 Tablespoons extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 cup reserved for serving)
4 teaspoons chili powder
2 Tablespoons white vinegar
1 can (15 ounces) tomato puree
2 cups vegetable broth
fresh cilantro leaves for serving

Preheat oven to 350o.  In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans.  Season with salt and pepper.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes.  Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling.  Place seam side down, on rimmed baking sheet.  Bake tortillas until heated through, 8-10 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 30 seconds.  Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

 

Source: noblepig.com/2011/01/lite-bean-and-cheese-enchiladas/

Easy Beef Enchiladas

I learned all about avocados yesterday.  I learned that there are thousands of varieties- Hass being the main one.  I learned that an avocado is the only fruit that will not ripen on the tree (it will ripen on your kitchen counter instead).   I learned that- to determine ripeness- you should gently squeeze an avocado in the palm of your hand (don’t squeeze with your fingers).  Ripe fruit will be firm, yet yield to gentle pressure.  And I learned that the Cinco de Mayo holiday is a very, very busy time for avocado sales.

Cinco de Mayo is a big holiday here in Southern California.  Truthfully, most people don’t know the origin of what this Mexican holiday really represents, but rather they use it as an opportunity to consume Margaritas, overdose on guacamole and eat things like tacos, burritos and enchiladas.  Here’s a quick and easy gourmet food recipe for you… so that you can celebrate Cinco de Mayo this week along with me:  Easy Beef Enchiladas.  Here’s the how-to:

Heat oil in a large skillet, and add a pound of ground beef.

Break the meat apart and let it brown.

Tilt the pan to let the oil pool along the edge of the pan. Use a spoon to scoop out the oil and get rid of it. You don’t need any of that extra fat in there. Remove the meat to a bowl.

Add chopped onion and finely chopped zucchini to the hot skillet, and cook until the vegetables are slightly softened. Trust me on the zucchini. No one in your family will even notice it, and it’s really good in this recipe! If you hate it, I suppose you could leave it out… but I hope you’ll choose to trust me :)

Add the vegetables to the bowl with the beef and stir them together.

Add 1/2 cup enchilada sauce to a 13×9-inch pan. I make homemade enchilada sauce… SO good… and SO much better than the metallic-can tasting stuff. It’s simple to make.

Tilt the pan to swirl the sauce around and make sure it coats the entire bottom of the pan.

Assembly time! You’ll need corn tortillas, the meat/veggie mixture, cheddar-jack cheese and enchilada sauce.

Spoon beef mixture down the middle of a tortilla.

Sprinkle cheese on top.

And drizzle about a Tablespoon of the enchilada sauce.

Roll up the stuffed tortilla tightly and place seam-side-down in the sauce-coated pan. Continue with all of the tortillas until you have created 12 enchiladas.

Drizzle the remaining sauce on top of the rolled-up enchiladas.

Spread the sauce around so you get a nice coating all along the top. At this point, you’re going to cover the dish with foil and bake for 30 minutes.

Take the enchiladas out of the oven, remove the foil cover and sprinkle cheese on top. Put it back in the oven to melt all that cheese.

Just like that.

Serve these enchiladas with whatever you’d like. I served them on a simple bed of shredded iceberg lettuce with some freshly sliced avocado. My husband added a generous spoonful of sour cream. And my kiddo– one who would never, ever willingly eat zucchini if it were placed in front of him– ate this meal as-is and with great enthusiasm. Apparently he didn’t spy the zucchini in the midst of all of that wonderful sauce and cheese.

Have a great, Cinco de Mayo, avocado-consuming week!

Easy Beef Enchiladas

Yield: 6 servings (2 enchiladas per serving)

Prep Time: 30 min

Cook Time: 35 min

This simple recipe for beef enchiladas is a delicious, family-friendly meal. This recipe is gluten-free adaptable… see tips below.

Ingredients:

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:

1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it’s okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.

Thai Chicken Enchiladas

I did so many important things this weekend! And now, unfortunately, I’m going to tell you about them.

Somebody that I live with was in Vegas. I was all alone. This is how I live!

I poached four eggs. Not at once.

I ate asparagus for BREAKFAST. I know. What.the.heck. This is so unlike me. I’ll explain later. And no, I am not with child.

I made the executive decision to THROW away that freaking magic bullet blender that I loathe. My feelings came to a head after it took 18 (yes… seriously 18) minutes to blend the ice in my smoothie, and in my first gulp I got a piece of some disgusting, chewy scum that was hiding underneath a blade or something and lived through multiple hand washers and dishwasher cycles.

Ugggh. My skin is crawling just thinking about it. So I went out and bought a new blender, then slammed that piece of junk right into the trash. Hard.

I did a laundry load of towels. This? Huge deal. It’s often a stand off to see who will cave first and throw them in the wash. Actually, that’s totally a lie. There is no stand off because my husband knows that I surely won’t ever do them. He so kindly takes care of it.

I became addicted to yogurt pretzels. Really, this addiction started while I was in Florida… but now they are all I can think about. I mean… allllll I can think about. I bought some at Trader Joe’s on Friday and ate like, half the bag on my ride home. Then I curiously decided to take a peek at what a serving is of these so called “yogurt” pretzels… and it’s eight freaking pretzels! I ate eight pretzels in one HANDFUL. Whatever. We all know this whole yogurt business is just code for deliciously addicting white chocolate.

I killed about six thousand ants, four spiders and three stinkbugs. Then I went to Target to buy bug spray, spent $150 and left without bug spray. Oh but I did buy four pink bowls. That’s like the same thing.

So… phew. Monday is here and I’m spent.

The only other thing I did was make this gourmet food recipe, Thai chicken enchiladas because I thought I would win the wife-of-the-year award (this should include shoes)… but then I ate them all. I pretty much survived on enchiladas for breakfast, lunch and dinner… leaving nothing for my tired and heavily hungover husband when he returned home. Except a few yogurt pretzel crumbs. And well, that was like four hours ago so now? Yeah. There is really no food for him.

But let’s talk enchiladas. Swimming in coconut milk and red chili sauce, these are packed with chicken, shredded cabbage, carrots and onions, and a hefty handful of crushed peanuts and cilantro. I think the whole addition of peanuts is one of my favorite things about Thai food, and they take these to the next level. Feel free to add in any other favorite flavors of your choice, but these are packed with a sweet, tangy and slightly spicy punch. Clearly I liked them a little too much.

Thai Chicken Enchiladas

serves 2-4

8 flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded

1 tablespoons canola oil

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

1/2 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/3 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

2 1/2 cups light coconut milk

1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Notes: I use Trader Joe’s sweet chili sauce, but you should be able to find it in the international aisle of most grocery stores – I believe the most common brand is Thai Kitchen. I do suggest tasting the sauce first and adjusting accordingly from there so the dish works with your desired spice level. If you an unsure of what to do with your leftover coconut milk, make pancakes, hummus or brussels sprouts!

Source: www. howsweeteats.com/2012/04/thai-chicken-enchiladas/