Greetings from my temporary kitchen in the Sandia Mountains of New Mexico, where Mr. Loves Food and I are currently visiting his parents! The weather has been absolutely incredible, with not-too-hot sunny days, and nights so clear I’m almost overwhelmed by the stars visible in the sky. As a native Oregonian, I tend to be stubbornly hard to impress when it comes to scenery. Even through my demanding eyes, though, it is absolutely breathtaking here, and not just because of the high altitude! I keep randomly stopping on trails and shouting, “This is so incredible! Do you see this? Can you believe what we’re seeing?!?” So it’s pretty great. Souvenirs we’ve acquired so far include His-and-Hers western hats, an absolutely perfect turquoise ring purchased right from the maker in downtown Albuquerque, the obligatory Georgia O’Keeffe print from the museum in Santa Fe, and a Native American rug to replace the one I tried to wash (I know, I know). And because I hate to leave anyone out, for you all I have a recipe for Black Bean and Sour Cream Enchiladas with New Mexican Chilies.
These spicy rolls of awesomeness come together super quickly, making them a staple in my meal rotation. I discovered the original recipe a few years back and have made them at least once a month since. They are perfectly creamy, crispy and seasoned just-so-right.
Though I love the heat, if anyone you’re cooking for isn’t onto spice the recipe can be tamed by using mild green chilies and omitting the cayenne and jalapenos.
One of the things I love most about cooking is how the same staples can be put together in a variety of ways to create endless combinations of flavors. Most of the ingredients in these enchiladas are making repeat appearances on ROTW. The green chilies, tortillas and cheese were all featured in my New Mexico Green Chile Breakfast Casserole. Black beans serve as the protein in the very dreamy Big Comfy Sweet Potato, which also features cumin and an unexpected dash of cinnamon in the Red Blanket Sauce that tops it (side note: if you haven’t made this sauce, please do yourself a favor and get on it.). Cilantro appears in pretty much everything I make. But make no mistake, these enchiladas are there own unique and tasty meal!
So in honor of my little getaway, make up a batch of these Southwest-inspired enchiladas, which I hope you enjoy as much as my family and I do. And,because I’m nothing if not thoughtful, I’m including a picture from the Kasha-Katue Tent Rocks National Monument for you to stare at while you eat them (for an extra authentic experience):
- 1 pkg Three Sisters Nixtamal Yellow Corn Tortillas
- 2 cans black beans
- 2 cloves garlic, minced
- 1 bunch cilantro, chopped
- 1 medium onion, diced
- 1/2-1 C Los Roast New Mexico Green Chiles (depending on taste)
- 1 1/2 C Sweet Creek green enchilada sauce
- 1/2 C sour cream
- 1 pkg Don Froylan Queso Botanero broken into smallish pieces
- 1/2 lime (juice & zest)
- 1 T cumin
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 1 can Hatch sliced jalapenos
- Preheat oven to 350°F.
- In a mixing bowl, combine black beans, about 2/3 of the chilies, garlic, and about 2/3 of the onions. Add a handful of the cilantro, the lime zest & juice, cumin, onion powder, salt, cinnamon, chili powder, sour cream, and 2/3 of the cheese. Mix well.
- Steam the tortillas using your favorite method until they are pliable enough to not break when folded. Splash a little of the enchilada sauce into a "lasagna size" baking pan (just enough to coat the bottom). Spoon the filling into the tortillas, rolling each one and placing it into the dish as you go.
- Pour the remaining sauce evenly over the top. Sprinkle with remaining cheese, onions and chilies, and the jalapeno slices.
- Bake for 20-25 minutes, until cheese is melted and tortilla edges look crispy and brown. Serve topped with remaining cilantro and some avocado slices.