Black Bean Enchiladas
Ingredients
1 C black beans
1 corn on cob
½ onion chopped
2 garlic cloves minced
½ diced carrot
Himalayan salt
Ground pepper
Cilantro
½ tsp Cumin
Preparation
Soak the beans in water, rinse with running water through a strainer for three days. Repeat each morning replacing the fresh water daily. On the third day cook the beans with chopped onions and diced carrots. Bring to a boil then simmer for about an hour. Season.
Enchiladas
1 ½ C cooked black beans
½ diced onion
1 corn on the cob (Remove corn from cob)
½ C chopped olives
¼ C thinly puréed carrot
6 corn tortillas
Cilantro
Avocado sliced thinly
Preparation Enchiladas
Pre-heat oven to 350º
Heat the corn tortillas so they are soft. Work with one at a time. Add to the tortilla, spoonful of cooked black beans, a few onions, some of the corn, a few chopped olives, then roll it into a cigar shape and place in an oven proof container. Continue filling each of the corn tortillas. Put any left over onions, corn, or olives over the top. Cook the carrots and place in blender with water, purée thinly by adding more water. Season. Place 2-3 tablespoons of thin carrot puree over all and place in a pre-heated oven for 15 minutes. When enchiladas are done sprinkle with chopped cilantro and served with avocado. A cashew sauce can be placed over the enchiladas if desired.
Ingredients Cashew Cream
1 C soaked cashews
2 garlic cloves minced
1 tsp oregano leaves
¼ C water
Preparation Cashew Cream
Soak cashews for two hours. Using a food processor or high speed blender add the soaked cashews, garlic, oregano, and water, blend until smooth. Pour over enchiladas top with cilantro leaves, serve with avocado slices. Taste for seasoning.
