Friday, November 8, 2013

Easy Cheesy Bean Enchiladas

Easy Cheesy Bean Enchiladas
When I had initially bought the package of corn tortillas used in tonight's meal, I had intended to use them to make my family's favorite Mexican Enchilada Lasagna.  But being unable to resist the urge to try something new, I decided to attempt making enchiladas for the very first time.  I know they are nothing elaborate or difficult, but I had never made them, so I looked up a few basic recipes and then came up with this combination using my favorite ingredients.  There is a bit of cheese in this meal (2 cups) and it would definitely work just as well with half that amount if you are trying to cut back on fat and calories.  But other than that, it is full of nutrient and protein rich beans, tomatoes and Greek yogurt.  I also added in the antioxidant powerhouse spice turmeric.  While not adding a whole lot of flavor, it does add a beautiful orange color and the spice itself has been studied in regards to it's anti-inflammatory, antioxidant, anti-tumor, antibacterial and antiviral properties.  It's consumption has also been linked to lower cases of Alzheimer's disease, diabetes, allergies, arthritis and other chronic illnesses.  So whenever I have the chance, I usually add a little bit into many of the meals that I cook. The corn tortillas in this recipe add a distinctive Mexican taste and texture while being naturally high in fiber and magnesium and low in sugar.  (The edges that get all crispy are especially nice!)  This meal could definitely be made using organic chicken or beef, but for this vegetable lover, it was all about the beans.  The enchiladas are great all by themselves, or served as I did with a dollop of Greek yogurt, a spoonful of spicy green jalapeno salsa and some sliced avocados.  Delicious.

Easy Cheesy Bean Enchiladas


2 T. olive oil
6 cloves of garlic, finely diced
1 tsp. chili powder
1/2 tsp. ground turmeric
1 can of vegetarian refried beans (or pinto beans, mashed or pureed)
1 can organic red kidney beans, rinsed and drained
1 can organic black beans, rinsed and drained
1/2 C. salsa
1/2 C. plain Greek yogurt
2 C. shredded cheddar cheese, divided in half
24 yellow corn tortillas
1 (19 ounce) can enchilada sauce
1 (4 ounce) can diced green chilies

In a large saucepan over medium heat, add the oil and the garlic and cook for about 5 minutes, until tender.  Add in the chili powder and the turmeric and cook for another minute. Stir in the refried beans (or mashed pinto beans) and heat through.  Add in the other two cans of beans and the salsa and heat until warm.  Remove from heat and stir in the Greek yogurt and 1 cup of the cheddar cheese.  Place the corn tortillas, 12 at a time, on a microwave safe plate, cover with a damp paper towel, and heat for one minute.  Using a spoon, scoop about 1/4 cup of the bean mixture into each of the tortillas, rolling them up and placing them seam side down into a large, greased baking pan or casserole dish.  Repeat using all of the tortillas.  In a small bowl, mix together the enchilada sauce and the green chilies and pour over the top of the rolled up tortillas.  Top with the remaining cup of cheddar cheese.  Cover with foil and bake at 350F for 15 minutes. Remove the foil and bake for another 15 minutes.

sauteed garlic, chili, and turmeric

beans added in

yogurt and cheese added in

assembly time

ready to bake

ready to eat!!!

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