These enchiladas are so yummy and pretty easy to make. This is one of the dishes that always makes Jon sweat because I spice it up so much!
I start by sautéing onion and red pepper together, then adding lots of black beans. Once everything is cooked together, I add cumin (one of my favorite spices), cayenne pepper, salt and red pepper flakes. This is the filling for the enchiladas and also the base for the sauce. Half of the mixture goes into my Cuisinart, along with diced tomatoes and chipotle in adobo sauce and then gets blended all together.
Then, I’m ready to make the enchiladas. I use corn tortillas, and roll them up with a little of the onion/pepper/black bean mixture in each one. Each layer is topped with the chipotle sauce. Finally, the dish is ready for baking! You can top it with vegan cheese (as I did here), or it is really good with a sharp white cheddar grated thickly on top. After 40 minutes in the oven, it is bubbly and spicy! If you’re more talented than I am at serving, I’m sure you could get nicely rolled enchiladas out of the casserole dish…but I end up serving it like lasagna!
Tortilla Lime Soup
This is definitely one of my favorite soups. It is spicy, crunchy, sour, and comforting all at the same time! I started off by chopping an onion (of course!), and then zesting and juicing a lime.
Onion and Lime Zest Sauteing
Once the lime was zested, I started sauteing the onion then adding the lime zest to heat up for just a minute. I love the way the lime zest smells as it heats up – amazing!
Next I added in all the things to make it a soup – chopped tomatoes, veggie broth, black beans, and lots of lime juice. If you happen to have tomato juice sitting around (I know, who doesn’t?), it makes a nice addition in place of the veggie broth.
While everything heated up to reach a simmer, I prepared the last ingredient. I know as my mom and sister read this they will be dismayed to learn that the final ingredient is fresh cilantro. But since I escaped their severe aversion to cilantro, I happily chopped up lots of fresh cilantro leaves and added them to the soup.
Once the soup had simmered for a while, I added a little more fresh lime juice plus some Tobasco sauce for heat and it was ready to serve. I crushed up some tortilla chips in each bowl, and then ladled the soup over the chips…the chips make a very satisfying crumbling sound as they absorb the hot soup. Yum!
Soup Served over Crumbled Tortilla Chips
Black Bean Tacos
After traveling all week, Jon wanted some “spicy Jen food” so I decided to make black bean tacos. I started off with some diced onions and minced garlic (what else!), then added in two cans of diced green chile peppers. After everything had sauteed together for a little while, then I added in lots of cumin, some red chili pepper flakes, and a litttle bit of cayenne pepper.
Beans, Tomatoes, and Onions Simmering Away
After the cumin heated up a little bit, then came the black beans. I took the easy route of using canned beans (a lot of times I will start with dried beans), and then added in some diced tomatoes, as well. Last, I grated some lime zest into the mixture to give a little bit of a sour kick.
While the bean mixture simmered away, I decided to make some guacamole. I diced up a green onion, an avacado, and some baby tomatoes. After adding in some fresh squeezed lime juice, a little salt, pepper, and hot sauce, the guacamole was ready to go!
I chopped up some romaine lettuce, spooned the bean mixture into taco shells, and dinner was ready. Yum!
Black Bean Tacos