Tag Archives: beans

Got leftovers? Time to get creative!

If you’ll remember, at the end of my post about the chicken enchiladas (once again, New York, you’re welcome), I promised I had a plan for the leftover enchilada filling. If you’re anything like me, the thought of having to throw out food doesn’t exactly appeal to you. If you’re a lot like me, the idea makes you downright nauseous. In any event, that meal left me with half a pack of corn tortillas and a ton of leftover filling. Sure, I could have just made enchiladas again, but where’s the fun in that?

Instead I decided to cook the filling down with some tomato paste and black beans, creating a sort of chicken chili if you will, which I then layered between corn tortillas for a sort of Mexican lasagna. My mom called it enchilada casserole, so I am too. Honestly, and not to toot my own horn, but you could call it a casserole of crap and it wouldn’t change the fact that this dish was delicious and essentially free based on the fact that I would have otherwise had to throw out everything I used.

Click here for the original filling recipe, to which I added a can of tomato paste and a can of black beans. Then I let it simmer for two hours.

I then took one of my super expensive and classy foil dishes and put down a layer of corn tortillas, which I softened in the microwave for 30 seconds. I tore them so they’d fit, it certainly doesn’t need to be perfect.

I started slopping in my chili mix, I did two layers, so half and then half, but whatever makes your heart sing!

After the 1st layer of chili and before the 2nd layer of tortillas, I threw in some fresh onions and peppers for a little crunch!

Once you’ve made your layers, top with whatever type of cheese you like and then into a 350 degree oven for 20 minutes or until the cheese is bubbly.

I like it a little burnt around the edges, but you can always take it out earlier 🙂

Served here with a box of Spanish-style rice and (as always) guacamole -- Click for recipe

 

 

 

 

 

 

 

The box of rice — not my idea. I’m not sure if you’re aware, but these things called “relationships” they often take compromise, and my man wanted the rice, which I did not care about (I’m more of a double beans, hold the rice, type of gal). But like I said, he wanted the rice, he picked out the box, I followed the directions on the back and you can, too!

Leftovers? What leftovers… What I meant to say was: POP POP.

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The Nacho Blog

As a native Texan and a frequenter of neighborhood pubs everywhere, I consider myself a nacho aficionado. If you are a nacho fiend too perhaps you’ve noticed that this delicacy can often be hit or miss. I’ve had nachos that are too dry, nachos that are too wet, nachos with all the goods on top and nothing but sad plain chips underneath, and nachos so loaded up with sour cream that everything below them is soggy. These are nacho sins. I have set out to perfect the nacho recipe with an unbeatable method for ensuring each chip’s deliciousness. I pair it with guacamole (on the side!) because, for me, nachos just aren’t nachos without guacamole 🙂

To refry beans: sauté garlic, onions and jalapeños for 5 mins, then add beans (with juice) and bring to a boil. Then lower the heat and simmer adding beer as necessary (don't let them dry out). Should take 1.5 hours or so.

I used Modelo Especial.. but you can’t tell, because I freaked it. 🙂

Once the beans are finished, you can serve them as a side dish, but I really like to hide them underneath the nachos. A fun little surprise for your guests 🙂

Take care to layer the chips, meat (in this case beef), and cheese in however many layers you have food for. (Can easily be made veggie... just leave out the meat!) Then bake at 350 for about 10 minutes (until the cheese is melted).

I urge you not to rush through this step… this is how you ensure each chip will have ample toppings. Take your time!

While its in the oven, chop up your pico veggies. I kept it simple here... just tomatoes, red onion, and jalapeño all chopped finely.

You’ll want to have a second plate on hand to place the oven-hot plate on!

Guac- chop red onion, garlic and jalapeño, add avocado and citrus (in this case lemon, but lime is fine too). Mash it all together. Then add tomatoes and salt and pepper to taste.

If you make the guac ahead of time, be sure to press plastic wrap into the dip so it doesn’t brown (although if it browns a little, just mix it in, as my mom used to say, “it ain’t gonna kill ya!”)

Mmmm... beany surprise...

Perfectly spicy, delightfully cheesy, with just the right ratio of condiments 🙂 Delish.

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