Black Bean Enchiladas

I know this is two posts in one day, but I actually had a few minutes to think about stuff and get around to writing it. We made enchiladas today and this is one of our favorite recipes. I've made them for other people a bunch of times and it always goes over well. I cobbled it together starting with a soft taco recipe and it's kind of morphed over time, so feel free to tweak it as you like.

Filling:
one 15-oz can black beans
1 cup frozen corn (don't bother to unfreeze it)
1 medium zucchini, chopped to bite-size
some mushrooms--one small can or a handful of fresh

1. Heat oven to 375F
2. Mix up some filling--feel free to substitute veggies and whatnot
3. Get a 9x13 pan and spread some enchilada sauce on the bottom and sides (keeps the tortillas from sticking so much).
4. Fill some tortillas with filling--three or four tablespoons each--roll them up and put them in the pan.
5. Pour the rest of the enchilada sauce over the top, cover with foil, and cook 30 minutes.
6. When the enchiladas come out, spread some grated cheese on top and place the foil back loosely. Just leave it on top of the stove and the cheese will melt great.

Not that you needed instructions on how to fill some enchiladas, but there they are. If you put the cheese on before baking it'll kind of overmelt and disappear. These enchiladas will be messy but tasty, and when I have sour cream around I put a little dollop on top before eating.

As for enchilada sauce just use your favorite if you have one. If not, I'm partial to La Victoria (hot or mild, they both work fine) and Rosarita will do fine, too.

New Food November

So I've eaten new foods in the last while but I didn't write them all down. Sadness, truly. But here are a few for November:

1. Brianna's Chipotle Cheddar dressing, which is pretty interesting. The chipotle gives it a nice kick and the cheddar part is a little weird for me but good. I mean, it actually has a slighly cheddary taste, and I've never experienced that in a dressing. I was expecting a little more ranch-like, I guess.

2. Leicester red cheese--the particular one I bought was Kerrygold but I've seen a couple different brands around. It pretty much tastes like cheddar (medium sharpness, I'd say) but it's definitely more red. If you something exciting for a cheese platter or garnish this would be cool.

3. Bundaberg root beer from Australia, which is pretty good. Definitely on the sharp and gingery side, but that's not a bad thing in my opinion. Root beer is pretty much the only soda Eric really loves, so when I spot an exciting one I bring it home to try.

4. Sweet Baby Ray's barbecue sauce--this isn't exactly a new food, but it's become my favorite barbecue sauce. I like the hot and spicy one, but Eric's partial to the hickory and brown sugar, which I must say is quite nice. The flavors I've tried have been more sweet than smoky, though, so it depends on your taste.