Tag Archives: refried beans

Spicy Kale-sadilla

In my pantry today:

  • 2 large whole wheat tortillas
  • 6 oz refried beans
  • 1/3 c kale, minced
  • 3 oz monterey jack, shredded
  • 2 oz extra sharp cheddar, shredded
  • 2.5 tsp olive oil
  • 3 cloves garlic
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • dash asafoetida
  • salsa/sour cream to taste

P1100876So I’ve been hanging out for the last week with my good friend Rhinovirus, who brought along his girlfriend Anosmia. By the time I could yank my snotty face up out of bed, there was nothing left to smell. I probably don’t need to reiterate what a bad idea cooking without smelling is; probably more for whomever is cooked for, but fortunately I was pliable enough in illness to allow more prepackaged food into my kitchen than I might want to for the next six months.

Tonight I’m stepping gingerly back onto the stovefront with something so simple not even an anosmic monkey could fail.

P1100860Start by slicing your garlic very thinly and letting it simmer in 2 tsp on ML for 15m or so while you mince that kale. After mincing, sprinkle with  and cayenne then rub 1/2 tsp olive oil into your palms and grab the whole bunch. Massage then transfer to a ziplock bag for more massaging. Set aside for at least 15m, but for an hour or more if’n you got it.

P1100860tShred and mix cheeses. Mix refried beans into olive oil/garlic mix and let everything congeal together on L for at least 20m, but for an hour or more if’m you got it. When kale-sadilla time happens at last, lightly oil a pan heated to the M side of ML. While the heating is going on, spread some beans on a tortilla and sprinkle on a bit of kale for good measure since it will stick with a purpose to the beans and not get all over the counter or stove. Put the open tortilla in the pan, sprinkle in cheese and fold it closed. Flip it every 15-30 seconds until cheese begins to show, melted, around its edges. Serve with sour cream and salsa if’n you desire. This turns out to be a great way to sneak kale into a meal without knowing you’re chomping the superfood!  4 spoons, says my wife, who has all of her nasal faculties intact.

Enchilasagna

IMAG0155Don’t be fooled by the title: the only thing Italian about this is a can of tomato sauce and an arrangement in layers. Even the layering thing could be called into cultural question. The eyes stop seeing once the fork goes into the mouth, however — this ended up being more delicious than expected. I’m using camera phone shots so please bear with it.

Enchilasagna

  • 3 small corn tortillas
  • 1/2 can refried beans
  • 2 cloves garlic, minced
  •  2 tbsp onion, minced
  • 1 orange sweet pepper, minced
  • 1 tsp olive oil
  • 1 c shredded mozzerella
  • 1/2 c shredded colby
  • 2-3 c enchilada sauce (below)

beansCook your minced items over ML heat until a delicious odor begins to rise.  Mix in beans and let cook over ML heat while you make that enchilada sauce.

Easy enchilada sauce:

  • 1/4 c vegetable oil
  • 2 tbsp whole wheat flour
  • 1 6oz can tomato sauce
  • 1 c broth
  • 2 tsp garlic paste 
  • 1/4 c chili powder
  • 1 tbsp cumin

IMAG0164Heat oil to MH and add flour, garlic paste and seasonings. Mix everything and add tomato sauce as soon as they are; continue mixing over M-ML heat, adding water while doing so. Lightly oil the bottom of a glass casserole dish and layer tortilla-beans-cheese-sauce three times and cover it all in sauce. Cover lightly with foil and bake at 350 for 15 minutes, then remove foil and bake for another 10. This is the most visually unappealing item to photograph, but ended up being one of my most delicious. 5 spoons!