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Discussion Starter · #1 ·
Enchilada Dip<br><br>
Category: Appetizers and Dips<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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4 cups (2 cans) black beans<br><br>
oil<br><br>
enchilada sauce can<br><br>
16oz can corn<br><br>
small can green chiles<br><br>
1 cup salsa<br><br>
chili powder (2T)<br><br>
cumin (2t)<br><br>
cilantro (2t)<br><br>
tortilla chips<br><br>
(Tofutti) sour cream (optional)<br><br><br><br><br><br>
Instructions:<br><br>
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Heat oil in large-ish sauce pan, add DRAINED beans. Mash beans up and refry (just heat through and mix in extra oil as needed until it is "refried beans" consistancy). Add enchilada sauce, corn, green chiles, and spices. Heat through. Pour into bowl, top with salsa. Tofutti sour cream on the side. Any leftovers, can mix through and reheat as needed.<br><br><br><br><br><br>
Additional comments:<br><br>
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You could put this in tortillas if you wanted, but we did it as a dip with chips. HEARTY and tasty
 

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Discussion Starter · #4 ·
<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> It really IS great! I've been perfecting the recipe for about a year and settled on this. It started out as baked nachos, then moved on to a nacho dip, then I refried the beans and tried a different way, removed one thing, added another, and this seems to be PERFECT.<br><br><br><br>
Would make a good enchilada filling, too. Just lay some spinach down on the tortilla, spoon it on, and top them all with more enchilada sauce. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Thanks for this recipe..I think I'll try it during the upcoming holidays <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #6 ·
Wanting to note that since it is sort of soupy, I tried something new! I added 1 cup rice, cooked (or mostly cooked when it goes in the dip)~<br><br><br><br>
So 1/2C dry rice + 1 cup water, maybe a little chili powder & cumin for flavor, cook for 5-10 min less than recipe usually calls for, for the rice, and add to the dip to simmer the last few minutes. This way, the rice soaks up some flavor, but doesn't make the bottom of the dip get all gunky.<br><br><br><br>
(also, not a bad thing, brown rice + beans = whole protein!)
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>bekajoi</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><br>
Would make a good enchilada filling, too. Just lay some spinach down on the tortilla, spoon it on, and top them all with more enchilada sauce. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
</div>
<br><br><br><br><br>
Oooo, that sounds delicious. I might try that soon.
 

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Okay, I'm cooking enchiladas with this dip right now. But I ate some of the dip with chips, and it is delicious! I added some rice as suggested, and left out the cilantro because I don't care for the flavor. Now I have enchiladas in the oven - we'll see how they turn out. <img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:"><br><br><br><br>
Post-oven update: They are yummy! I stirred the salsa into the whole thing, and then set aside about 1 cup. Then I stirred about 1 cup of rice into the remaining filling (I think I'll use more next time). I put a generous amount of fresh spinach on each tortilla, topped with filling, rolled them up and lined them up in a baking dish (I made 5 large enchiladas, because I had 5 tortillas left). Then I spread the reserved cup of filling over the top of the enchiladas, and baked them at 350 F for about 20 minutes. Delicious!<br><br><br><br>
Thanks for the recipe! <img alt="" class="inlineimg" src="/images/smilies/smitten.gif" style="border:0px solid;" title=":smitten:">
 

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Discussion Starter · #10 ·
Coming back to note that I add the rice EVERY time now, and just stir everything together. Well, all but the sour cream, which isn't always used. I keep it handy for the kids (too spicy! hahaha, it's not spicy!)~<br><br><br><br>
I made this into the spinach enchiladas the other day, and made so much filling I have a full pan in my freezer for later! MMM. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> Whole wheat tortillas and spinach = tastylike.
 

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Thank.<br><br>
and I have <a href="http://allherbals.blogspot.com/2008/05/cinnamon-tea-recipe.html" target="_blank">Cinnamon Tea Recipe</a>.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>sunshinegal</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I agree, this looks so tasty. I think I will have to try this! Thanks for posting!</div>
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sooo agree<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Peace love and Happiness<br><br><br><br>
Jenn
 
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