My love affair with this cook book continues.
I aimed high this week with a recipe that had piqued my interest…Black Beans and Rice Enchiladas.
I love Mexican food.
The recipe, which I also located here, seemed simple enough, and I had most of the ingredients. A quick trip to the grocery store secured the items I didn’t have.
I got to work.
The first order of business was making the black bean and rice filling. I had to double the amount of vegetable stock and cook the rice for a LOT longer. Brown rice takes forever to cook! The taste of the filling…oh my. So delicious! The fresh tomatoes and salsa add a zip to the taste buds. It can be eaten alone or maybe even on top of a salad!!
Then, I began assembling the enchiladas.
First, the dip into enchilada sauce.
Then, the filling…1/3 cup.
What a messy job!
After covering the enchiladas with sauce, I added the cheese…vegan, of course. Daiya is my favorite.
While they were baking, I began cleaning up and discovered that I’d ruined my self-done nails. Apparently, enchilada sauce stains French manicures. Who knew?
Thirty minutes later, my food was ready (that cheese is melted…trust me).
I plugged the recipe into MyFitnessPal and yikes! One enchilada has over 200 calories!!! I ate two.
Here’s what I learned.
Fresh is best. These are so much better than what I get at our local Mexican restaurants.
I put too much enchilada sauce in the dish. Maybe I shouldn’t have dipped them first. Maybe I shouldn’t have covered them so completely at the end. The enchiladas were soggy. They still tasted great, though. I use a toaster oven to reheat food. Microwaving is terrible for you. I knew that the toaster oven would allow reheated enchiladas to get crisp. This has proven true. I’ve reheated three or four since the night I made them. Reheated, they taste even better, I think.
The taste…so yummy!!! These are quite filling too! I will definitely make them again. They’ll be great to take leftover for lunch when school resumes.