Black Bean Enchiladas

Looking for a quick semi homemade meal? Look no further! I was able to put this meal together in about 15 minutes and then leave it to cook later that day. Corn tortillas will break - but don't worry, you are covering them in sauce and cheese so any broken tortillas will blend in.

From the original recipe...what changes did I make?

• Reduce cheese from 24 ounces of cheese to 8 ounces of cheese because I'm a not a huge fan of cheese. You can easily add more if you prefer but I thought it was plenty cheesy.
• I used Wegmans organic black beans because they use less salt. 
• I couldn't find Wegmans enchilada sauce so I used a can of El Paso enchilada sauce.

According to reviewers if you don't have a Wegmans nearby you can use black bean soup and doctor it up with some Mexican inspired spices, onion, and peppers. 

I think adding chopped spinach to the black bean mix, topping with cilantro, or adding in shredded chicken would also make this quite tasty!

Black Bean Enchiladas

adapted from Wegmans
makes 12 enchiladas 

2 cans (15 oz each) Black Beans (I used organic to reduce the sodium)
16 oz container Wegmans Caribbean Black Bean Soup
2-3 cups of Shredded Mexican Cheese
10 oz can of Red Enchilada Sauce
1 bunch of green onions, thinly sliced

Directions

• Preheat oven to 350 degrees. 
• Add 1 can beans to large bowl; mash into paste. Add remaining beans, soup, and 1/2 cheese; stir to combine. Set aside.
• Heat tortillas in microwave for 30 seconds so they are soft and pliable. 
• Spread 1/4 cup sauce on bottom of a 9x13-inch casserole dish. 
• Spread 1/4 cup bean mixture in the center of each tortilla. Gently roll up; place seam-side down in casserole dish. Arrange in 2 rows of 6 in each casserole dish. 
• Pour remaining sauce over enchiladas and top with remaining shredded cheese.
• Bake, covered with foil, 25 min; remove foil. 
• Bake 5-10 min until sauce bubbles. 
• Remove from oven; let rest 5-10 min before serving. Garnish with green onions.

Dad's Pulled Pork

My dad makes a great slow cooker pulled pork so I decided to give it a shot! This is a spicy and sweet BBQ sauce pulled pork.

I did a half batch, 2.5 lbs of boneless roast pork. You can use pork shoulder too.

Combine everything into the crock pot. 8-9 hours on low, 4-5 hours on high. I did about 6-7 hours of some variation of low and high.

Spices

Cover the pork with the soupy mixture

Pork is tender and starting to break apart when you jab it with a fork

Take it out and use forks to pull it apart/shred it

Put it back into the broth

Garlic butter grilled Kaiser rolls!

I melted a pat of butter with a little less than a 1/4 tsp of garlic powder in a frying pan. Raise the heat to about 7 and then put the buns in the pan for about 3-4 minutes, until they are golden and crunchy.

Look at that!!!

Normally we serve it burrito style on a tortilla with white rice and Mexican style shredded cheese and then grilled. And this is wonderful. However, when N. and I went to lunch at Woodstock Inn in Woodstock NH, we had pulled pork served on garlic butter grilled rolls.

So, for burritos I would keep the beans and corn. If I want to serve it on rolls, I would omit the beans and corn.

UPDATE 3/9/13: Used boneless pork loin pieces, very tender.

Dad's Pulled Pork

makes enough for 8-10 sandwiches

½ cup brown sugar

2 tbsp Red pepper flakes

1 tbsp Cayenne

1 tbsp Black pepper

12 oz Coke
1 cup BBQ sauce

1 cup ketchup

4 ½ lbs roast pork, pork shoulder...
28 oz of black beans (drained)
1 can corn (drained)

Combine all ingredients and marinate overnight in the fridge.

10 h on low

Pull it apart

Put it back in and make make sandwiches or burritos!