Hello Chilleans,
Been running around a lot lately, lots of holiday stuff, including the Blues Festival. Aaron and I went for just one day
but it was full of incredible music. Buddy Guy, Jackson Browne,
Femi Kuti, Cuban All Stars, just to name a few. Have to say that Femi Kuti was the most energetic and captivating total experience, but Buddy Guy is such a talented guitarist that he
was my overall blues favourite. (In all fairness didn't get to
see everyone on Monday, but the line-up was great)
see www.bluesfest.com.au
With the weather starting to turn, Lynne has been cooking up things like pumpkin soup with Spicy Sweet Chilli Sauce, black-eyed peas with ham (and the Gold Habanero Chilli Sauce), and one of my all time favourites-
BLACK BEAN & CREAM CHEESE ENCHILADAS
Delectable vegetarian enchiladas.
Just a couple of notes before the recipe:
We get our black-eyed peas and black beans from Santos Health
Foods here in Mullumbimby and Byron Bay. You can also order
the dried beans online from them at-
http://www.santostrading.com.au
And, now you can get our sauces and salsas online at-
http://www.fireworksfoods.com.au
But, don't forget to ask your local IGA supermarket to
stock them in case they don't already. They have been very supportive of Australian products and it is best if you can
buy them locally.
This recipe is actually on our recipe page
at www.byronbaychilli.com/recipes.
Oh, I almost forgot, now you can download our cookbook from
either our homepage or the recipe page of the website.
Soon we will have an archive of all the past recipe emails
as well, and you will be able to access them all.
OK, OK the recipe.....
1 1/2 cups dried black beans (sometimes called turtle beans)
2 medium onions, diced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon ground cumin
2 bay leaves
1/2 teaspoon salt
1-2 300g jars BBCC Salsa Picante (mild or medium)
(Lynne also makes a fresh salsa using the BBCC Red Cayenne
Chilli Sauce, along with finely chopped red onion, tomato,
capsicum and coriander) Mix it to the heat you like
8 flour tortillas
250 g whipped cream cheese (regular or lite)
1/4 cup chopped fresh chillies (optional)
1 1/2 cups shredded tasty cheese
1/2 cup finely sliced green onions
guacamole, sour cream, coriander
Cover the beans with water and soak overnight
(or bring to the boil, turn off heat and soak for 1 hour, the
usual Boland, gotta eat it soon method).
Drain water from the beans, cover with fresh water and add onions, garlic,
oregano, cumin, bay leaves and salt.
Cover the pan, bring to the boil and then reduce heat to a simmer.
Cook beans 1 hour or until tender, adding additional water as needed and stirring occasionally.
Discard bay leaves.
Mash about 1/4 of the beans and stir into remaining beans.
Cool mixture.
In a rectangular baking dish, spread a small amount of salsa over the bottom.
Heat flour tortillas on both sides on an electric or gas burner just until softened.
(They can also be softened in the microwave or in an oven).
Stack on a plate.
To assemble enchiladas, spoon 2 generous tablespoons bean mixture down the center of the
tortilla.
Place a few dollops of cream cheese over the beans.
(To make spicy enciladas, sprinkle chopped chillies over cream cheese).
Fold top and bottom edges of tortilla over filling and then roll to form a packet.
Place seamside down in the baking dish.
When all tortillas are filled, spoon remaining salsa over all to cover.
Sprinkle with shredded cheese and green onions.
Bake at 180 for 20-25 minutes or until hot and bubbly.
Serve with a garnish of guacamole, sour cream, fresh coriander and additional salsa.
Serves 4
Goes well with spanish rice and a green salad that includes
orange slices, red onion, and avocado dressed with vinaigrette.
Positively delectable.
Remember, even if you got the Blues, you are alive and kickin'
and there are still opportunities ahead for sitting down with
someone you love and sharing a nice plate of Black Bean Enchiladas.
Love, the Bolands
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