Saturday, February 21, 2015

Recipe Trial - Black Bean Enchiladas

It's Lent and, although I'm not observant, I still feel weird eating meat on Fridays in Lent. (Eighteen years of consistency is a hard habit to break.)

So, I decided we'd try a new vegetarian recipe to see if we could add it to the regular rotation.

The munchkin and I were already out & about, so I whipped out my smartphone to consult my Wegmans app for vegetarian recipes ... and to automatically generate a shopping list from the ingredients list.

I took a peek at the Black Bean Enchiladas and decided they were worth a shot.

Fortunately, I only had to pick up a few things because I've already got garlic (whole heads of garlic, but I don't mind peeling it), olive oil, cumin, chili powder, and AP flour in the pantry. 

Shopping List

  • 1 16-oz container "Caribbean Black Bean Soup" (if you're not near a Wegmans, they do have a recipe to scratch-make it)
  • 1 16-oz package shredded "Mexican blend" cheese (combination of Cheddar, Monterrey Jack, and queso quesadilla cheeses)
  • 1 8-oz package shredded "Mexican blend" cheese
  • 1 15.5-oz can tomato sauce (store brand is fine)
  • 2 15.5-oz cans black beans (again, store brand is fine)
  • 1 jar Better Than Boullion brand vegetable base (yes, I know the recipe called for "no-chicken" but my store didn't have any, so I got the vegetable kind)
  • 2 10-oz pkgs stone-ground corn tortillas

Recipe Review

Ease of Preparation: 

I think that this recipe is one of the more complicated new recipes I've tried, even when compared to the Ted Allen Belgian Beef Stew I took on for week 1.

I had a sinkful of dirty dishes when I was finished the pre-oven steps, and there were a lot of complicated steps to get there - this involved making a roux (not a problem, as I've done this before - it's a major component of AB Mac & Cheese), ensuring my mise en place were fully "en place" before I started cooking, and grabbing the appropriate blending tools before I could move to the next step.

So, no, it's not easy, but my sister would never try it - it's got too much "spice" for her palate. 

Specialty equipment required?

I needed two 9" by 13" casserole pans (which I do not have, but I do have a 9x13 Pyrex baking dish ... and an oval ceramic baking dish roughly the same size), a "stockpot" (I used a 3-qt saucepan), a large mixing bowl, a non-stick skillet, and a plate (I used a Pyrex pie dish; this, I think, was a stroke of genius.)

It can be a bit of a hassle to get all this stuff out for a single recipe, but it's not as complicated as getting my mini-prep food processor or coffee grinder, which are stored above my fridge. 

Did my husband and daughter enjoy it?

While the kid wouldn't touch it, the husband did.

He likes the flavors, but gave his typical comment to vegetarian dishes I prepare - "it's missing something." 

*sigh* He's a carnivore, no matter how much I try.

Regular rotation-worthy?


It's too much work to prepare a dish like this and be the only one happy to eat it.


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