Posts Tagged ‘Enchiladas’

When someone mentioned that they were making Black Bean and Pineapple Enchiladas in a What’s For Dinner post on a cooking message board I frequent, I was intrigued and immediately asked for the recipe. It turns out that she had adapted the recipe of a Pillsbury Bake-Off Winner. I knew I definitely wanted to try this but was not so sure of what Ed would think. Well to my very pleasant surprise he was ready and willing to give them a try. These were really good! Gabriel even gives them the toddler seal of approval. I can see them being a kid favorite for years to come.
Black Bean, Corn, and Pineapple

Black Bean, Corn, and Pineapple Enchiladas
adapted from this recipe from Pillsbury

2 tsp vegetable oil
1 med red onion, diced (about 1 cup)
1/2 yellow bell pepper, chopped (about 1/2 cup)
1 20oz can of crushed pineapple drained well, 1/3 cup juice reserved
1 14.5oz can of black beans, drained, rinsed
1 cup of frozen corn
1 tsp salt
1 tsp minced garlic
1 tsp cayenne pepper
3 1/2 cups shredded Mexican Blend cheese or Cheddar cheese
1 can enchilada sauce
8 flour tortillas (8 or 9 inch)

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; cook 3 to 4 minutes or until softened. Stir in pineapple, beans, corn, cayenne pepper and salt. Cook until thoroughly heated. Remove from heat and add 2 cups of cheese mixing well untill combined and cheese is melted.

Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon 1/8 of the mixture over sauce and roll up tortillas. Place them seam side down in baking dish.

In measuring cup with reserved 1/3 cup pineapple juice add remaining enchilada sauce and mix well. Pour mixture evenly over enchiladas. Sprinkle with remaining cup and half of cheese. Cover with foil.

Bake 35 minutes and remove foil during last 5 to 10 minutes of baking.

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Tonight’s dinner was shrimp enchiladas. I’ve had the recipe from Annie’s Eats starred in my google reader for quite sometime and needing to find more shrimp and fish recipes for Lent this seemed like the perfect time to make it. As it turns out it had been adapted from My Kitchen Cafe. I ended up adapting from the original recipe as I was looking to make a full batch. These were really yummy and as my title states, finger licking good. Why finger licking good, you ask? Because that’s just what Ed and I did to what was left in the pans after assembly!
shrimp enchiladas

Shrimp Enchiladas
adapted from My Kitchen Cafe

1lb shrimp chopped into four pieces- we used 31-40 count
1/2 cup diced orange bell pepper
1/2 cup diced yellow bell pepper
1/2 cup minced onion
4tbsp + 2tbsp butter
1/2 tsp oregano
1/2 tsp salt – I used salted butter and found this a little salty so you might want to cut back just a bit
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
3/4 cup heavy cream
1/2 cup sour cream
1tbsp flour
3 cups shredded colby jack cheese – the original recipe calls for monterey jack but this was all I had
1/2 cup chopped onion
1 14.5 ounce can of diced tomatoes drained
8 8″ flour tortillas

preheat oven to 350 degrees

Melt 4tbsps butter in large saute pan. Add peppers and minced onion and cook till slightly tender. Add oregano, salt, garlic powder, cayenne, black pepper, cream and flour, mix well, and cook til slightly thickened – 2 to 3 mins. Add 1 1/2 cups cheese and sour cream. Mix well and set aside.

In another large saute pan melt the last 2 tbsps of butter. Add the shrimp and chopped onions and cook until shrimp are whitish in color. Add the tomatoes, half of the cheese mixture and blend well.

Place 1/8 of the filling in each tortilla, sprinkle some of the remaining cheese, wrap tightly, and place in a 9×13 baking dish. When completed pour the rest of the cheese sauce on top and then cover with the remaining cheese.

Bake for 30 mins


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