The Origin of “The Rule”
As soon as I saw it, I KNEW I had to make it. But I also knew that this one *might* be stretching the limits of the omnivore’s adventurous boundaries.
And because this situation arises quite frequently around here, I followed the normal protocol:
1. Make the recipe for myself and serve the omnivore something else (Hamburger Helper)
2. Rave and rave about my dinner while he eats his less-than-par meal (I’m actually kidding about the Hamburger Helper, I’d never ever do that to my omnivore! and, just F.Y.I., his meals are always up to par)
3. Once I have taste tested the meal and determined it is as delicious as I anticipated, serve it up to the omnivore. Refrain from telling him the ingredients or allowing him to see the containers and cans that they came out of and hope that after he reads the blog he’ll agree to eat the meal again in the future.
Pineapple Black Bean Enchiladas (adapted and made healthier from Pillsbury.com)
–this recipe is enough to fill 10 8″ tortillas. You may want to consider scaling the recipe down or freezing some of the filling
1 large yellow onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
1 can (20 oz) crushed pineapple, drained, 1/3 cup juice reserved
1 3/4 cup black beans, drained, rinsed
1 4.5 oz can chopped green chiles
1 teaspoon salt
1 1/4 cup mild enchilada sauce (homemade recipe to follow)
8 whole wheat flour tortillas (8 or 9 inch)
1 carrot, finely shredded
Chopped scallions and chopped tomatoes
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Saute onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat.
The filling should look like this. The original recipe calls for pineapple tidbits, but using the crushed pineapple allows the fruit to disappear more in the filling, making the presence fruit in the enchiladas (which bothers the omnivore) more invisible.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. I scoop the mixture up in a slotted spoon and then press another spoon on top to squeeze out any excess liquid. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with shredded carrots.
Because finely shredded carrots have a very cheddar-y appearance, you can reduce the amount of cheese you add on top and still feel like your meal has been cheese-i-fied
4. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Garnish with chopped tomatoes and scallions.
Homemade Enchilada Sauce (makes a ton! Happy to be Home)
3 T chili powder
3 T flour
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp oregano
3 cups broth
1 (8 ounce) can tomato sauce
Combine all the dry ingredients in a small bowl. Slowly add enough of the chicken broth to make a thin paste, then add the rest of the broth. Cook over medium heat, stirring constantly, until the mixture thickens. Once the sauce thickens, stir in the tomato sauce and heat through.