Claudia and Hans Make Stuff

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Traditional Cheese & Bean Enchilada Dinner

Hans does not care for guacamole or pico de gallo. As I like both, it is nice to cook make it whenever we have dinner guests.

So below you will find a detailed description on how to make cheese and bean enchiladas, Mexican rice, refried beans, guacamole, and pico de gallo. Enjoy =)

Ingredients for the enchiladas:
8 medium flour tortillas (8-inch)
1 1/2 can refried pinto beans (We love the organic refried pinto beans from Trader Joe’s)
shredded Mexican cheese mix
1 small can enchilada sauce

Preparation of enchiladas:
1. Use about one tablespoon of refried beans and spread in the center of one tortilla.
2. Sprinkle beans with shredded cheese.
3. Tug the sides of the tortilla in and roll the tortilla.
4. Place in oven-safe glass dish. It is best to spread a little bit of enchilada sauce on the bottom of the glass dish to prevent sticking. Layer the rolled tortilla with the seam down into the glass dish.
5. Repeat steps 1-4 for the remaining tortillas.
6. Pour enchilada sauce over the rolled up tortillas. It maybe helpful to use a knife to gently lift each one and allow sauce to go in between each. Sprinkle with cheese on top.
6. Preheat oven to 350 F. Bake for 30 minutes.

Ingredients for Mexican rice:
1-2 tablespoons olive oil
1 cup long-grain white rice
1 cup salsa, blended
1 cup water
1 veggie bouillon cube

Preparation of rice:
1. Rinse the rice under running water. This will remove the starch and make the rice very fluffy.
2. Heat oil in dutch oven on stove. Check for the temperature of the olive oil by dropping a couple kernels of rice into the dutch oven. If they start to sauté right away, the temperature of the oil is at the correct temperature.
When the correct temperature has been reached, add the rice to the dutch oven. Stir frequently and sauté the rice until it appears translucent.
3. Add the water, salsa, and veggie bouillon cube. Heat until simmering while stirring constantly. Once the mixture is simmering, turn off the stove. Move the dutch oven into the oven at 350 F. Cook rice for 30 minutes. Stir once at 15 minutes.

Ingredients for refried beans:
1 tablespoon olive oil
1/4 onion, chopped
1/2 teaspoon green chilies
1 1/2 cans refried beans
taco seasoning (we use our homemade taco seasoning https://ourfunstuff.wordpress.com/2015/05/23/homemade-taco-seasoning/)

Preparation of refried beans:
1. Heat olive oil in small pot. Once oil is hot, sauté onion until translucent.
2. Add beans, sautéed onion, and green chilies into blender. Blend until smooth.
3. Transfer bean mixture back into small pot. Heat slowly. Add taco seasoning to taste.

Ingredients for guacamole:
2 avocados
¼ medium tomatoes, chopped
¼ small onion, chopped
Jalapeños/serranos, chopped (to taste)
5-6 sprigs cilantro, chopped
¼ teaspoon cumin powder
Salt, to taste
Black pepper, to taste
Lemon/lime juice, to taste

Preparation of guacamole:
1. Cut and peel the avocados and take the flesh out in a bowl.
2. With a fork mash it up a little, be careful not to overdo it. It needs to have a little texture.
3. Add in the following: tomatoes, onions, jalapeños, and cilantro.
4. Squeeze some lemon juice into it, and mix.
5. Add in cumin powder, salt, and black pepper. Mix well.
6. Chill and serve as a dip with some chips.

Ingredients for pico de gallo:
1/2 red onion, finely chopped
3 Roma tomatoes, chopped
1/3 jalapeno pepper, finely chopped
juice of 1/2 lemon or lime
salt to taste

Preparation of pico de gallo:
1. Combine the ingredients. Be sure to taste the pico de gallo. If necessary adjust the seasoning by adding more salt or additional diced jalapeno pepper.

Serving of food:
1. Heat plates briefly in oven.
2. Arrange enchiladas, rice, beans, guacamole, and pico de gallo. Sprinkle with Coteja cheese and serve with sour cream (optional).
3. Enjoy =)

Cheese&Bean enchilada dinner_4_small

 

 

Recipe inspired by:
http://mexican.food.com/recipe/mexican-rice-117892

http://www.foodnetwork.com/recipes/ree-drummond/pico-de-gallo-recipe.html

 

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Restaurant-Quality Cheese & Bean Enchiladas

Everybody has a comfort food. Our comfort food is homemade cheese & bean enchiladas. Not just the enchiladas but the whole meal as served in a Mexican restaurant. For a week night dinner this dish includes: cheese and bean enchiladas, refried beans, and Mexican rice served with Coteja cheese.

Ingredients for the enchiladas:
8 medium flour tortillas (8-inch)
1 1/2 can refried pinto beans (We love the organic refried pinto beans from Trader Joe’s)
shredded Mexican cheese mix
1 small can enchilada sauce

Preparation of enchiladas:
1. Use about one tablespoon of refried beans and spread in the center of one tortilla.
2. Sprinkle beans with shredded cheese.
3. Tug the sides of the tortilla in and roll the tortilla.
4. Place in oven-safe glass dish. It is best to spread a little bit of enchilada sauce on the bottom of the glass dish to prevent sticking. Layer the rolled tortilla with the seam down into the glass dish.
5. Repeat steps 1-4 for the remaining tortillas.
6. Pour enchilada sauce over the rolled up tortillas. It maybe helpful to use a knife to gently lift each one and allow sauce to go in between each. Sprinkle with cheese on top.
6. Preheat oven to 350 F. Bake for 30 minutes.

Ingredients for Mexican rice:
1-2 tablespoons olive oil
1 cup long-grain white rice
1 cup salsa, blended
1 cup water
1 veggie bouillon cube

Preparation of rice:
1. Rinse the rice under running water. This will remove the starch and make the rice very fluffy.
2. Heat oil in dutch oven on stove. Check for the temperature of the olive oil by dropping a couple kernels of rice into the dutch oven. If they start to sauté right away, the temperature of the oil is at the correct temperature.
When the correct temperature has been reached, add the rice to the dutch oven. Stir frequently and sauté the rice until it appears translucent.
3. Add the water, salsa, and veggie bouillon cube. Heat until simmering while stirring constantly. Once the mixture is simmering, turn off the stove. Move the dutch oven into the oven at 350 F. Cook rice for 30 minutes. Stir once at 15 minutes.

Ingredients for refried beans:
1 tablespoon olive oil
1/4 onion, chopped
1/2 teaspoon green chilies
1 1/2 cans refried beans
taco seasoning (we use our homemade taco seasoning https://ourfunstuff.wordpress.com/2015/05/23/homemade-taco-seasoning/)

Preparation of refried beans:
1. Heat olive oil in small pot. Once oil is hot, sauté onion until translucent.
2. Add beans, sautéed onion, and green chilies into blender. Blend until smooth.
3. Transfer bean mixture back into small pot. Heat slowly. Add taco seasoning to taste.

Serving of food:
1. Heat plates briefly in oven.
2. Arrange enchiladas, rice, and beans. Sprinkle with Coteja cheese.
3. Enjoy =)

 

Cheese&Bean enchilada dinner_14_small

 


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Homemade enchilada sauce

I thought it would be fun to try out to make home-made enchilada sauce. Or maybe it was to impress my mom who came to visit?! And whether it was intended or not, she was impressed. =)

So I went online and got some inspiration on how to make the sauce, see recipe below. For the enchiladas, I modified the recipe for the spinach & black bean enchiladas:  https://ourfunstuff.wordpress.com/2014/01/11/spinach-black-bean-enchiladas/

Ingredients for the enchilada sauce:
1½ cubes veggie bouillon cube (alternatively use 3 cups vegetable broth)
3 cups water
¼ cup salsa
¼ cup organic all-purpose flour
2 tablespoons olive oil
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
Salt and pepper to taste
(Notes: I think next time I will try to use my taco seasoning instead of the spices mentioned above. I am hoping it will give the sauce a bit more heat.)

Preparation of the enchilada sauce:
1. In a small bowl, combine the flour and spices (except salt and pepper).
2. In a medium saucepan, heat the olive oil over medium heat. Add the salsa and flour spice mixture. Cook 1 minute at medium heat, whisking continuously. Meanwhile, dissolve the veggie bouillon cubes in the 3 cups of water. (It may be best to slightly heat the water, the veggie cubes will dissolve faster.)
3. Whisk in the vegetable broth, increase the heat, and bring the mixture to a light boil. Reduce to simmer and cook 8 minutes, or until the sauce has slightly thickened. Whisk the sauce occasionally. Add salt and pepper to taste. Set aside.

 

Ingredients for spinach & black bean enchiladas:
1 pound frozen organic spinach, cut and drained
1 (15-ounce) can organic black beans, drained and rinsed
1 cup salsa
½ teaspoon ground cumin
¼ teaspoon chili powder
approximately 12 (6-inch) corn tortillas (Note: I use a 13 x 9 inch Pyrex glass dish and fill it with enchiladas until the dish is full)
about 1 cup Mexican style shredded cheese

Preparation of spinach & black bean enchiladas:
1. Defrost spinach and remove as much water as possible. (Hint: I like to place the spinach into a medium-sized bowl and use a bowl one size smaller to press the liquid out from the spinach leaves.)
2. Preheat oven to 350 degrees F. Spray the casserole dish with vegetable oil spray and set aside. In a medium bowl, combine spinach, black beans, 1 cup of salsa, cumin, and chili powder. Spoon mixture down the middle of one tortilla (approximately 1-2 tablespoons). (Note: If tortillas are slightly warmed, they will not break when being rolled up. I prefer heating them briefly individually in a non-stick pan on both sides.) Roll the tortilla around the filling and place it seam down in the prepared casserole dish. Repeat process with remaining tortillas.
3. Lastly, pour the enchilada sauce over the enchiladas. Bake, uncovered, at 350 °F for 25 to 30 minutes, or until thoroughly heated. Sprinkle with shredded cheese and bake for an additional 5 minutes, or until cheese is fully melted. Enjoy. =)

Spinach & black bean enchilada with home-made enchilada sauce

Spinach & black bean enchilada with home-made enchilada sauce


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Spinach & Black Bean Enchiladas

Yum…enchiladas…maybe our favorite dish at the Mexican restaurant. This recipe combines healthful spinach and black beans. It also stores well and allows for healthy lunches.
(I just noticed that this recipe has no picture…I guess next time I make it, I will have to take a picture)
(Adapted from American Heart Association)

Ingredients:
Several quarts of water
8 cups fresh spinach leaves, stemmed (1 pound)*
Vegetable oil spray, if needed
1 (15-ounce) can black beans, drained and rinsed
2 cups low-sodium salsa, divided
1 teaspoon ground cumin
¼ teaspoon chili powder
14 (6-inch corn) tortillas**
4 ounces shredded nonfat or low-fat Monterey Jack cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onions, thinly sliced

* Substitute 1 (10-ounce) package of no-salt-added frozen spinach. Defrost spinach and drain completely, then continue with the recipe.
** Heat tortilla one at a time for approx. 30 seconds in microwave to prevent from breaking when rolling. Or place in hot non-stick pan and flip quickly.

Preparation
1. In a large pot, bring water to a boil over high heat. While water heats, thoroughly rinse spinach. Add spinach to boiling water and cook for 1 minute. Remove with a slotted spoon and drain well in a colander. Press out as much liquid as possible with the back of a large spoon.

2. Preheat oven to 350 F. Spray the casserole dish with vegetable oil spray and set aside. In a medium bowl, combine spinach, black beans, 1 cup of salsa, ½ teaspoon of cumin, and chili powder. Spoon mixture down the middle of one tortilla. Roll the tortilla around the filling and place it seam down in prepared casserole dish. Repeat process with remaining tortillas.

3. Combine remaining 1 cup salsa, tomatoes, and cumin; pour over tortillas. Bake, uncovered, at 350°F for 25 to 30 min. or until thoroughly heated. Sprinkle with shredded cheese, and let stand for 2 min. Place ½ cup lettuce on each individual serving plate. Arrange 2 enchiladas over lettuce on each plate. Top each serving with one tablespoon sour cream.

Tip: This dish freezes well. After rolling the enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase baking time to 35 to 40 minutes.

Healthful benefits:
* Spinach is a good source of beta carotene, vitamin C, iron, calcium, folate, potassium, and fiber.
* Black beans are rich in protein.
* Corn tortillas are healthier than flour tortillas. Corn tortillas have fewer calories, less fat (also less saturated fats), less sugar, and less sodium than flour tortillas. In addition, corn tortillas have more fiber and magnesium than flour tortillas.