My CSA this week was one of the best! I’m not sure if it’s that I missed it since I haven’t been able to pick it up for about 3 weeks or it was just outstanding.
Kale, Green Onions, Sweet Peppers, Jalapenos, Eggplant, Beets, Parsley, Basil, Lettuce, Cabbage, Tomatoes, Oh my!
Wayy too excited. Another exciting thing was this
Maseca to make tortillas! Just add water!
I’ve been going TORTILLA CRAZZYYYY! Yesterday, all the talk of families made me miss my own. Naturally, Guatemalan breakfast came to the rescue: Black Beans, Eggs, Sour Cream and Homemade Tortillas.
Today I decided to combine the two wonderful things: Handmade Tortillas + CSA Vegetables. Result = Black Bean Vegetable Enchiladas
Vegetable Black Bean Enchiladas
1 tbsp olive oil
2 small summer squashes, chopped
1 medium onion, diced
1 bell pepper, diced
1 jalapeno, seeded and finely chopped*
2 cups greens (spinach, kale, beet greens, etc.)
2 cups black beans, cooked
1 1/2 tbsp cumin
1 1/2 tbsp chili powder
1/2 tbsp paprika
salt and pepper to taste
12 tortillas (handmade or store bought)
2 cans enchilada sauce
2 oz cheese (optional)
In a large pot or pan, heat oil. Add onions and squash. Cook until onions are translucent. Add red pepper and jalapeno, cook for a few more minutes. Add beans, spices and greens (I used beet greens), cook for a few minutes until the greens have wilted. Now you have the delicious filling that is a wonderful side dish on its own as well!
Next, take a tortilla, spread some of the filling in the center and roll like a taquito/flauta. Place on a 9 x 13 baking dish. Repeat until all 12 tortillas are rolled or you run out of filling. Pour enchilada sauce over the tortilla rolls. Sprinkle with cheese (I used string cheese, because that’s how I roll but I bet chedder or monterey would be better).
Let the tortillas soak up the liquid for at least 30 minutes. In the meantime, clean up and preheat the oven to 350. Bake for 20 minutes. Allow to cool and serve with a dollop of sour cream (or greek yogurt) and some chopped green onion!
*Please use gloves when chopping the jalapeno! I had a terrible experience over 4th of July weekend where jalapeno got in my eye, saturated my contact and pain ensued! Trust me take the precaution. Use gloves!
Deeeeelicious! Wayyyy better than a lot of the stuff at Mexican restaurants. I generally don’t like Mexican restaurants because the food a lot of times isn’t that great. Refried beans and sour cream covered in cheese is not my idea of a delicious Mexican meal. Maybe that’s the food snob in me 🙂
Are you a fan of Mexican food?
Oh my gosh, these look so good. And the CSA goods– what a haul!!!
Oh goddess! that you actually make your own tortillas and fill them with scrumptious CSA goodies – clearly very enticing. These look lovely.
Yes, I love Mexican food! I didn’t have it for most of my life, but have grown to love it over the past few years. 🙂
Your tortillas look awesome. I’ve been meaning to make homemade tortillas for a long time, they always look so much better than store-bought! I’m sure they taste a zillion times better, too. 🙂
Jenn
i ADORE mexican food and i’m lucky to live in a city filled with great options!
looks amazing! I have all this stuff in my garden so I’m going ot have to make some next week! Thanks for the idea!
Karla, I love this post! Can you do a whole post on home-made tortillas: how to do it right, etc. I would love to make home-made tortillas on a regular basis!
Wow! That looks absolutely amazing!!!! I might have to try it out!
xo
So yummy looking! I could have home-made/good Mexican every day, so these are getting made very soon indeed! I second the motion for info on homemade masa tortillas; I recently got my hands on some masa and would love to make my own 🙂