You can use this rolled up in a corn tortilla, as a topping for a salad, as a spicy stew base, to top a baked sweet potato, added to Bean Enchiladas, or even as a topping for pizza. Ideas on how to use the filling for all of these follow this basic recipe. This may be made ahead of time and refrigerated or frozen for later use. This basic filling is easy to make over the weekend for several quick meals during the week.
Servings: makes 6 cups
1/3 cup water
2 large onions, chopped
4 cloves garlic, minced
1 jalapeno, minced (seeds removed, if desired for less heat)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
4 15 ounce cans pinto beans, drained and rinsed
1 28 ounce can crushed tomatoes
¼ to ½ cup enchilada sauce
Place the water and onions in a large pan. Cook, stirring frequently until onions soften slightly. Add garlic and jalapenos, stir and cook until slightly softened. Add chili powder, cumin and coriander. Mix well. Add the beans and tomatoes, stir and continue cooking for about 15 minutes. Slightly mash the mixture with a bean masher while still in the pot. Stir well. Add the enchilada sauce to taste and heat through.
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