Laborers in the Vineyard:
Highlight of talk:
http://www.youtube.com/watch?feature=player_detailpage&v=UxGYReTz4Ds
Full Version of talk:
http://www.youtube.com/watch?NR=1&feature=endscreen&v=SrS7ApMku7Q
Ingredients
For the sauce:
3 cups vegetable broth (i just bought 2 cans of it and used all of that)
1 small can of tomato paste
1/2 cup all purpose flour
2 Tbsp. olive oil
3 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. chili powder
Salt/pepper
For filling the enchiladas:
1 can black beans, rinsed and drained
1 can Garbonzo beans
1 Bag frozen (thawed) corn
6 oz. fresh spinach
6 green onions, thinly sliced
2/3 cup cilantro, chopped (I like using a lot so I used more)
4 tsp. cumin
1 cups shredded cheese. I used the extra shap cheddar so I didn't need that much.. really strong flavor to begin with.
16 flour tortillas... maybe even more.
Directions:
To make sauce:
-- in a saucepan, heat olive oil, tomato paste, flour, cumin, garlic powder, onion powder, and chili powder.. don't let it burn! just heat it a little and then whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8-10 minutes.. Salt/pepper to taste, I even added more cumin and garlic towards the end. Then set it aside.
For everything else:
1. In a skillet, saute the spinach in about 1/2 tbsp. of olive oil over medium/ high heat for 1-2 minutes until wilted.
2. In a large bowl, combine both types of beans, cheese, spinach, corn, green onions, cumin, and cilantro and pour in about 1 cup of sauce mixture into the bowl and just stir it around a bit.
3. Preheat oven to 375 degrees.
4. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom of the pan.
5. Fill tortillas with bowl mixture and roll up tightly with ends exposed, and place seam side down in the pan.
6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle additional cheese on top of the enchiladas.
7. Bake about 25-30 minutes. and let sit for about 5- 10 minutes on top of stove. ENJOY!
-Rach.
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