Did you know bean dip can double as dinner? Don’t be shy, it’s not simply an appetizer!
Yield: a 9×12 in baking dish, as pictured above
- 1 can of refried beans
- 2 tbsp of taco seasoning mix to taste (unsalted)
- 250 g Neufchatel cream cheese
- 200 g shredded cheddar
- 1/2 of a diced onion
- 1 diced red bell pepper
- 1 diced green bell pepper (optional)
- 1 can of corn (optional)
- 1 diced avocado or 1 cup of guacamole
- 2 diced vine tomatoes
- a handful of chopped cilantro
- juice from 1/2 a lime
- 1 tbsp taco seasoning (unsalted)
- 1 diced jalapeño (if you’re feeling sassy)
- salt to taste
- Mix the cream cheese with the taco seasoning
- As the bottom layer in the pan, spread the refried beans evenly around
- Next, spread the cream cheese over the beans
- Sprinkle the shredded cheese over the cream cheese
- Then sprinkle the veggie mix evenly over the shredded cheese
- Bake this in the in oven 375F/190C for 10 min or less – pull it out of the oven when it’s warm and melty
- Top with the salsa
- Tuck into this with tortilla chips
I’ve been making enchiladas wrong my whole life. Every time I make them, something is a little off… Always, it’s in the sauce. I combined about three different recipes to finally converge on something that seems right. Enchilada sauce is one of those recipes that I’ll be tweaking here and there for a while. This recipe will serve about 4 people.
- 1 red onion, diced
- 4 cloves of garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground ancho chile powder
- 1 tbsp oregano
- 3 cups of vegetable stock
- 2 cans of diced tomatoes
- 1 cup of dry white wine
- 1 avocado, sliced
- 1 red onion
- 1/2 a can of corn (unsalted)
- 1 can of vegetarian refried beans (black or pinto)
- 8 (ish) corn tortillas
- 1 tsp ground cumin
- 1 tsp oregano
- black pepper and salt to taste
- In a saucepan, heat up the vegetable stock and stir in the ancho chile powder and canned tomatoes.
- Saute the onion and garlic until the onion softens.
- Add cumin and oregano.
- After the onion and garlic cook for a while (but before the garlic browns), add the stock-chile-tomato liquid to the onions and garlic.
- Pour in the wine, and simmer for 30 minutes (until it’s thick).
- Preheat the oven to 375F.
- After the sauce is finished (or about 10 minutes until being done), saute the onion and corn until the onion softens.
- Add spices and the beans.
- Let the mixture heat up, then take it off of the heat.
- Heat up some oil in a frying pan.
- Lightly fry the corn tortillas (I do something like 10 seconds a side) before you fill them with filling.
- Scoop some filling in the lightly fried tortilla, roll it up, and set in a casserole dish.
- Pour the finished sauce over the enchiladas, top with cheese, and bake for about 15-20 minutes.
- Once out of the oven, garnish with avocado and cilantro.