With beans in mind, Minoo selected a couple of Mexican recipes which has beans in the ingredients for the community kitchen at Gilmore Park Church.
The first item is Black Bean Enchiladas. This is very filing and a great vegetarian alternatives.
- 2 cans black beans, drained and rinsed
- 1 teaspoon oil
- 1 cup chopped onion
- 3 to 4 cloves garlic, minced
- 1 1/2 diced bell pepper
- 1 green chiles, minced
- 2 teaspoons ground cumin
- 1 cup shredded cheddar cheese
- 14 to 16 tortillas
- 2 cans Enchilada sauce (or substitute one can with salsa)
- salt and pepper to taste
Prep time: 30 minutes; Bake time: 15 minutes; Serves 7 to 8
|Preheat oven to 350F and lightly grease a baking dish.
Combine enchilada sauce and salsa (if using) in a bowl.
|In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and saute until aromatic and onions are soften.|
|Add bell pepper. sauteing until soften. Season with cumin, green chiles, salt and pepper, if desired. Remove from heat.|
|Add bell pepper mixture to beans.|
|Partially mash bean.|
|Pour some enchilada sauce into bottom of baking dish.|
|Dip a tortilla into the enchilada sauce to coat completely.|
|Place tortilla on baking dish. Spoon bean mixture in the center of tortilla. Top with shredded cheese. Roll up tortilla with seam side down.|
|Repeat with remaining tortillas. Pour remaining sauce over the tops of the enchiladas. Top with more shredded cheese. Bake in a 350F preheated oven for 15 minutes.|