I was perusing my fridge this morning, hoping to find a little inspiration. All I found was a stack of corn tortillas from earlier this week and a plastic container of cooked beans. (Well, that and a few other things!)
After glancing through my pantry to make sure I still had dried chilies, I decided to make Bean and Cheese Enchiladas. Simple, delicious and best of all, Hubby and the kiddies would never guess that I was using leftovers.
Bean and Cheese Enchiladas
Ingredients:
- 4 dried ancho chilies
- 4 dried guajillo chilies
- 3 cups water
- 2 cups Cooked Beans, pureed with 1/4 to 1/2 cup bean broth
- Queso Fresco or your favorite cheese blend
- Corn Tortillas (Cold tortillas work best)
Directions:
Bring chilies and 3 cups of water to a boil in a medium saucepan. Let boil for 2 to 3 minutes. Remove from heat and let cool slightly. Remove the stems and seeds from the chilies.
In a blender, puree the chilies and the cooking liquid until smooth. Pour chile puree into a medium bowl or saucepan. Season with salt; set aside.
Dip the corn tortillas in the dried chile sauce, making sure that both sides are evenly coated. (If you haven't done so already, puree the beans, before proceeding with the recipe!)
Carefully place the tortilla in the oil and fry for no more than one minute per side. (You want the tortillas to be soft an pliable, not crisp and stiff!)
Transfer the fried tortilla to a plate (not your serving plate) and top with generous amounts of beans and cheese.
Transfer the Enchiladas to a serving plate or platter. Garnish with Queso Fresco and serve with Sopa de Arroz (Mexican Rice). Enjoy!!!
Looks yummy! I had beans "revueltos," cheese, and baguette bread for lunch. Delicious!
ReplyDeleteHi Leslie =)
ReplyDeleteThank you so much for welcoming me to The Cake Slice Bakers and for visiting my blog! I too look forward to baking with you and everyone else!
Now on to your bean and cheese enchiladas....they look amazing! Are they really spicy? I'm a chicken and can't do spicy food =( What kind of sauce do you suggest I use to dip the tortillas in?
Jimena, these enchiladas aren't spicy at all! The canned enchilada sauce that I used to buy when I lived in the States was much spicier. I know the dried chilies can be intimidating. Ancho chilies provide a rich flavor, but no heat/spice. And the Guajillo chilies provide the deep color, very little flavor and absolutely no heat! I hope you'll give this sauce a try! :)
ReplyDeleteHi Leslie. That is a great way to use leftovers. I just cooked a whole pot of beans today so I definitely will be doing this. I made your tacos de barbacoa yesterday but used beef instead and they were delicious and today there were about 4 left. As I said I cooked beans and also rice and added cheese to the tacos along with some more sauce and tossed them into the oven to warm. Easy as pie and got rid of the leftovers. Now is have beans and rice left over so I know what I'm doing with the beans tomorrow. Thanks Leslie for all your helpful hints. Have a great weekend.
ReplyDeleteGloria, I am so glad that you liked the tacos! The ones I used to eat in Sonora were made with a combination of shredded beef and pork. :)
ReplyDeleteLeslie, how do you insert the "tilde" over the n as in Senor y Senorita?? I still can't figure out how to use it on my computer. I noticed you had the tilde over the "n." Thanks. I'll be back later.
ReplyDeletelove a good homemade sauce from chilies and I think I might add a little heat to this one... nice thing about enchiladas, they are so versatile
ReplyDeleteThese look amazing Leslie - I have to try them sooooon :)
ReplyDeleteI am so excited to connect with you, all of your recipes look fantastic!!! I just moved from Tucson AZ, I was able to get authentic Spanish food all the time. Now I can enjoy your blog, and make lots of amazing dishes right in my kitchen:)
ReplyDeleteLeslie, these enchiladas were absolutely fabulous! I'm so happy to now have a good reliable enchilada sauce, tho mine was a little darker red than yours, same chilis tho. . .yum.
ReplyDeleteI have a question for you, how do you keep tortillas? How long do you keep them? I know I can make enchiladas and chiliquiles after they've been in the fridge for a few days, just wonder what you have to say about that.
Your blog is my go-to for MX recipe ideas, for sure.
Merry Christmas!
PS: Do you have a good recipe for chiliquiles??? And did you ever write one for traditional ceviche?
ReplyDeletetia
MT: I'm so glad that you liked the enchiladas and the sauce. Mine looks really light because I used the flash on my camera. I prefer using natural light, but my kitchen is pretty dark. No windows!
ReplyDeleteAs for the tortillas. I place them in a plastic bag and refrigerate them. I wouldn't keep them more than a week. I make chilaquiles, tostadas or chips with my unused tortillas.
I have 2 recipes here for chilaquiles. You can find them here http://www.lacocinadeleslie.com/2010/01/chilaquiles-twosday.html
I haven't posted the recipe for traditional ceviche...YET! I will probably do so for Cuaresma.
Cool! Thanks, no wonder it didn't come up in the search, I spelled chilaquiles wrong.
ReplyDeleteThanks for the info too! You da woman.
If Leslie give permission here is my recipe of chilaquiles
ReplyDeleteCHILAQUILES PASO A PASO
wow..that looks good.
ReplyDeletenow i'm hungry! gonna put this on the "to cook" list too!
ReplyDelete