[CH] Refried white beans & enchiladas
Deb deForest (deforest@selec.net)
Mon, 27 Sep 1999 11:43:43 -0500
A friend asked me for this recipe, so since I typed it in, I
thought I'd share with the list, too. (No, I am not
screaming, my friend is sight-impaired so I always write to
him in all caps). The beans are great with Calvin's
mythical powder added and also slathered in Jim's Smokin'
Chipotle sauce. Green, these would also be great with some
of your home smoked chipotles. Unless you want a huge
kitchen mess, be sure to use a nonstick skillet for the
beans. The Rajas can be made from any chile...roasted habs
are really good...rocotos are wicked good and for the peeps
who are not chileheads, you can even make some with roasted
red bell peppers. This is a tried and true recipe this time
:-).
I'm not sure where I got it, have had it for years, may even
have gotten it from someone here.
Deb in Houston
----
REFRIED WHITE BEANS
2 TSP VEGETABLE OIL
1/2 CUP FINELY CHOPPED CARROT
1 CUP CHOPPED GREEN ONIONS
3 LARGE GARLIC CLOVES, MINCED
1 1/2 TSP GROUND CUMIN
2 (15 OZ) CANS CANNELLINI BEANS OR OTHER WHITE BEANS,
UNDRAINED (I USE NAVY BEANS W/BACON)
1/4 CUP CHOPPED FRESH CILANTRO
HEAT OIL IN A LARGE NONSTICK SKILLET (BE SURE TO USE
NONSTICK!) OVER MEDIUM HIGH HEAT. ADD CARROT; SAUTE 5
MINUTES. ADD ONIONS AND GARLIC; SAUTE 2 MINUTES OR UNTIL
TENDER. STIR IN CUMIN AND BEANS; PARTIALLY MASH MIXTURE
WITH A POTATO MASHER. COOK 10 MINUTES OR UNTIL THICK,
STIRRING FREQUENTLY. STIR IN CILANTRO. YIELD: 2 1/2 CUPS
MAKES GREAT SIDE DISH WITH MEX FOOD OR USE IN BURRITOS OR AS
DIP FOR CHIPS.
THEY ALSO ARE GREAT IN THE FOLLOWING RECIPE:
CHICKEN-AND-RAJAS ENCHILADAS
RAJAS IS SPANISH FOR ROASTED-PEPPER STRIPS. BE SURE TO
PREPARE THE REFRIED WHITE BEANS BEFORE STARTING THIS RECIPE.
2 LARGE POBLANO CHILES
COOKING SPRAY
2 (4 OZ) SKINNED, BONED CHICKEN BREASTS, CUT INTO 1/4 INCH
STRIPS
1 CUP CHOPPED TOMATO
3/4 CUP THINLY SLICED ONION
1/4 TSP FRESHLY GROUND BLACK PEPPER
4 (10 INCH) FAT-FREE FLOUR TORTILLAS
1 CUP REFRIED WHITE BEANS (RECIPE ABOVE)
1 CUP (4 OZ) SHREDDED FONTINA OR MONTEREY JACK CHEESE
FRESH CILANTRO SPRIGS (OPTIONAL)
PREHEAT BROILER. CUT POBLANOS IN HALF LENGTHWISE, DISCARD
SEEDS AND MEMBRANES. PLACE POBLANO HALVES, SKIN SIDES UP, ON
A FOIL-LINED BAKING SHEET; FLATTEN WITH HAND. BROIL FOR 10
MINUTES OR UNTIL BLACKENED. PLACE IN A ZIP-TOP PLASTIC BAG,
AND SEAL. LET STAND 10 MINUTES. PEEL CHILES AND CUT INTO
1/4 INCH STRIPS.
PLACE A MEDIUM NONSTICK SKILLET COATED WITH COOKING SPRAY
OVER MEDIUM-HIGH HEAT UNTIL HOT. ADD CHICKEN, TOMATO AND
ONION; SAUTE 5 MINUTES OR UNTIL CHICKEN IS DONE. STIR IN
PEPPER.
WARM TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. SPREAD
ABOUT 1/4 CUP REFRIED WHITE BEANS DOWN CENTER OF EACH
TORTILLA. DIVIDE THE CHICKEN MIXTURE, CHILES, AND CHEESE
EVENLY AMONG THE TORTILLAS, AND ROLL UP. GARNISH ENCHILADAS
WITH CILANTRO SPRIGS, IF DESIRED. YIELD: 4 SERVINGS.