While it was cooking the scent of cinnamon was really strong, so I was afraid it would overwhelm the other flavors. Totally didn't--this was a dead-easy and delicious sauce! I stuffed the tortillas with seasoned black beans, vegetarian "chik'n," corn and cheese (vegan for mine). I also made a tofu, black bean and cheese one for lil' AA, which she'll have today at daycare.
Here's a link for anyone who missed the original recipe post:
http://lookingforward.savingadvice.com/2011/03/01/fire-and-fabulous-enchiladas-on-a-chilly_66537/
I made almost no changes except I used yellow onion, and added a dash of cayenne since I only had 4 oz. of green chiles.
Thanks Looking Forward!
Tried Looking Forward's enchilada sauce--yum!
March 24th, 2011 at 03:06 pm
March 24th, 2011 at 03:24 pm 1300980288
March 24th, 2011 at 04:01 pm 1300982518
Last night I put some vegetable-broth powder, Mrs. Dash Fiesta Lime seasoning, salt and cumin in with the uncooked beans, and also some diced onion and minced garlic (no real measurements...probably a teaspoon of broth powder, 1/2 t of the others, 4 cloves garlic, 1/2 a medium yellow onion). A lot of the water cooked down so the beans did get some of the seasoning, but I did have to drain them, so much of the seasoning also went down the drain.
I'm still trying to figure out the best way--let me know if you come up with something! I'm much more experienced making refried pinto beans, since that's the more common Mexican dish I like to make (bean burritos using refried pintos).
March 24th, 2011 at 08:09 pm 1300997356
March 24th, 2011 at 10:19 pm 1301005149