$10 Dinner Date: Black Bean Enchiladas and Blind Art [RECIPE]

Good Morning Beautiful People!

How are you today? I hope you’re having a wonderful Tuesday. Mr. Noob chef and I have been on a roll in our 40-day quest to date each other everyday. We were inspired by Lent and having to give up something. We decided that in addition to giving up something, we would reconnect and date each other for 40 days. (Pretty cool, right?). Now we are like any other average family. We don’t have babysitters to rely on, or family nearby, so when it comes to our dates we have to get creative. Honestly it just made us that much more determined to compile a list of “do-able” dates. Lo and behold we did it, and since we’ve been tackling these one by one, we have felt more energized and happier than ever!

This recipe comes with a really fun date to try: blind art. Now you don’t need to be an artist of any kind to have a blast with this simple date. Just grab some paper, a pen, and something to blindfold each other with and you’re set! Take turns drawing each others face while blindfolded. We laughed so hard as we watched each other draw on the white board. Somehow my husband put my ear on my cheek. And somehow I forgot to give him eyeballs! It was pretty funny. All in all it was a great date and we even got the Noob Chef Jr. in on the action and had her laughing too.

And now, onto the recipe!

Enchiladas are definitely a comfort food. They are cheesy, spicy, and stuffed with delicious vegetables. Many times they have ground beef inside, but I wanted to keep mine a tad lighter (and cheaper) so I opted to use black beans instead. (Side note: If you’re going to feed a large crowd, try using a bag of dry black beans and soaking them for 4-6 hours ahead of time. One bag usually costs about $2.00 USD and can feed a small army!). In addition to the black beans there are chopped onions, canned corn, and medium salsa. Most of these ingredients I already had on hand, so it was a breeze to pull together. Now I know many recipes will tell you to use canned enchilada sauce. And if you do, that’s fine. But give this homemade enchilada sauce a try. It only takes about 10-15 minutes to make but it’s spicy, flavorful, and makes just enough to cover a large casserole dish. Enjoy this recipe everyone and keep on cooking! ❤

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Black Bean Enchiladas

Adapted from: Betty Crocker 

Yields: 12 enchiladas

Ingredients: 

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 teaspoon cumin
  • 1 can of corn, drained
  • 1 cup medium salsa
  • 1 can black beans, drained and rinsed
  • 2 cups shredded Cheddar cheese
  • 12 flour tortillas
  • 1 avocado (garnish- optional)
  • 1 tomato, chopped (garnish- optional)

For Enchilada Sauce: 

  • 1/4 cup of vegetable oil
  • 2 tablespoons self-rising flour
  • 1/4 cup chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt

Instructions: 

  1. Preheat the oven to 350 degrees (F)/ 180 degrees (C)/ Gas Mark #4.
  2. Use cooking spray to coat an 11 X 7 (2 quart) baking dish. Then, put 1 tablespoon of oil in a skillet over medium heat. Add the onion and cumin. Cook for 4-5 minutes or until the onion is tender. Stir in the corn, salsa, and beans. Remove from heat.
  3. Make the enchilada sauce. Begin by grabbing a small pot. Add in the vegetable oil and flour over medium heat to make a roux. Continue stirring the roux until it has turned light brown. Keep stirring so the flour doesn’t burn.
  4. Gradually stir in the tomato sauce, water, cumin, garlic powder, and onion salt into the roux and keep stirring until smooth. Continue cooking and stirring over medium heat for about 10 minutes, or until the sauce has thickened slightly. Season with salt to taste.
  5. Grab the tortillas and spoon in the bean filling in each. Roll them up and place, seam side down into the casserole dish. Continue doing this until all the tortillas are used. Then slowly pour the enchilada sauce over the top of the tortillas inside the casserole dish. Cover with 2 cups of shredded cheese and bake for 25 minutes. Garnish with chopped avocado and tomato (if you’d like). Sour cream is also a great condiment to serve with these enchiladas. Serve hot and enjoy!

 

By the way, here are a few photos from our blind art date. Stay tuned for the next date real soon! 🙂

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I forgot to give my husband eyeballs….

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And he put my ears in the middle of my face….

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And there is the happy Noob Chef Jr.! 🙂

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