Lest you think I cook things if there is sugar, here’s one of my dinner. I’ve made similar enchiladas/burritos from Moosewood’s Lowfat Favorites — black bean and sweet potato anyone? I wanted to try something different, and I found this recipe in the Passionate Vegetarian by Crescent Dragonwagon. This one intrigued me because it used cabbage — which I am trying to love — and spinach –which I do love — as ingredients for the stuffing. I adapted the recipe a little because I prefer black beans to pinto. Also, I knew that it wasn’t likely that I’d find the “dehydrated beans” at my grocery store so I substituted with vegetarian refried black beans. I also couldn’t find savoy cabbage, so the grocer suggested I go with napa. And, there was no cilantro in the recipe. How do you serve a Mexican-inspired dish without cilantro? So, I added that and some chipotle sauce, which I also experimented with and made on the spot. They aren’t half bad.
Black Beans & Greens Enchiladas
1/2 head of napa cabbage, shredded
1/2 lb. of spinach, roughly chopped
1 can of refried black beans (vegetarian)
1 small jalapeno pepper, diced
1 Tb of chipotle sauce
1 tsp of lemon juice
1/4 + 1/4 cup of chopped cilantro
1 tsp of chili powder
8 wheat tortillas (8 inch)
1 to 1& 1/2 cups of enchilada sauce
shredded cheese, to taste
1. Saute cabbage in large skillet with a little oil until leaves turn brown, about 8 minutes. Add the spinach, turn to low heat and cover to steam the greens, about 5-8 minutes
2. In a large bowl, combine beans, pepper, chipotle sauce, lemon juice, 1/4 cup of cilantro, and chili powder. Stir to combine. Add greens mixture and stir.
*** To make the chipotle sauce, blend one 6 oz can of chipotle peppers with 1 tsp of lemon juice and several cloves of garlic in a food processor until you reach a sauce-like consistency. You can add chili powder to this or additional salt. Use the sauce to add to soups, stews, or other Mexican inspired food. (I’m going to experiment with some tofu.)
3. Heat small non-stick skillet and spray with cooking oil. Gently warm tortillas, one at a time, 30 seconds each, in the skillet. With the warm tortilla, fill with 1/4 or 1/3 of the bean mixture, starting at the center. Pull sides over each other, as if you were folding a letter into 3rds for an envelope. Place seam side down in a greased 13 x 9 baking dish. Continue with the remaining tortillas.
4. Pour enchilada sauce over tortillas. Cover with foil and back in 400 oven for 15 minutes. Remove foil, sprinkle cheese and remaining cilantro over the top, replace foil and bake an additional 10 minutes in a 450 oven.