Black Bean & Corn Enchiladas

So I’ve been on a vegetarian kick lately (you couldn’t really tell from my last post though!), trying to turn all my fave dishes into veggie versions. I love enchiladas so I thought I would try a black bean and corn version. It’s really simple and easy to make.

Black Bean & Corn Enchiladas

Black Bean & Corn Enchiladas
Source: Myself

Ingredients:
1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
1 can of diced tomatoes, drained
1 onion, diced
2 cloves of garlic, minced
1 cup of vegetable stock
1 teaspoon of cumin
salt & pepper to taste
1/4 teaspoon of ground red pepper
8 flour tortillas (we used whole wheat)
1 cup of mexican-blend cheeses

Directions:

Preheat oven to 350 degrees Fahrenheit. Put some vegetable oil in pan on medium-high heat. Saute the garlic and onions for about a minute. Add the black beans, corn, diced tomatoes, vegetable stock and spices. You can add more red pepper depending how spicy you want it. Let the enchilada filling simmer for about 10 minutes covered on medium heat letting the tomatoes break down. If the stock hasn’t boiled down yet, then let simmer for another 5 minutes uncovered.

Add about 1/2 of the cheese into the mixture. Then spoon the mixture into tortillas (I like to microwave them for 30 seconds before using as it makes them easier to work with), roll up and add to an oiled baking dish. Top with remaining cheese. You can also top with salsa or your fave enchilada sauce and then cheese. I forgot to do this when I made it but they were still good!

Put this dish in the oven and bake until cheese has melted about 5 minutes. Serve with sour cream and pico de gallo or salsa.

Black Bean Enchiladas

And now here is some music to go with the food…

I’ve been listening to Iron and Wine a lot lately. My husband got me into him since he’s really into modern folk, which seems to be pretty popular these days. I never though I would be into any sort of folk, but Iron and Wine combine soft, ethereal male vocals with classical guitar type strumming into some really catchy music. Watch this video for “Boy With a Coin.” Claps are the main driving percussion and it features beautiful Flamenco dancing.

Veggie Noodle Soup

I love noodles and I love soup. Together they make the ultimate combination…kind of like chocolate and peanut butter. I love making quick and healthy noodle soups that are also really filling. I also love the Asian supermarket near my house. The produce section is amazing. You can actually smell the fresh fruits and veggies as you walk by them as opposed to Stop and Shop which just smells like the mini Starbucks they have in the corner of their produce section

Vegetable Noodle Soup

So like I said, this soup is really quick and easy to make. Just find whatever veggies you want and whatever noodles you prefer and throw them in with some broth. My measurements aren’t very accurate because I just eye-balled it, but here is how I made mine:

Asian Vegetable Noodle Soup (Recipe from my imagination)

Ingredients:
2 gloves of garlic chopped
1 cup of shitake mushrooms chopped
a handful of enoki mushrooms, reserve some for garnish
4 spring onions chopped, reserve some for garnish
a couple fistfuls of bean sprouts
a half package of pan-fried Hong Kong style egg noodles (rice noodles work well too)
4 cups of vegetable broth

Directions:

Put a tablespoon of canola oil into a sauce pan on medium high heat. Saute garlic and shitake mushrooms for a couple minutes until translucent. Pour in vegetable broth and add beansprouts. Bring to a boil, then add noodles, enoki mushrooms and some of the spring onions. Simmer on medium heat for 5 minutes or until noodles have softened. Pour into bowls and garnish with spring onions and enoki mushrooms.

This should serve about 3-4 depending on big your bowls are.

Apologies for no music with this blog post but I have not heard anything worth mentioning recently. Will post something soon!