I know, I know, it’s been super long since I have posted but I am back! And this recipe is definitely worth trying out. This recipe is actually a modification of one given to me by a fellow cook who is a natural genius in the kitchen. I’m usually picky about who I share my cooking space with, but for this person I make no hesitations the results are always fantastic. The corn and black bean base for this enchilada is super verstile. I’ve used it as a salsa, filling for a quesadilla, southwestern pasta, burritos…I think you get the point. Don’t be intimidated by the length of the recipe, it’s actually really easy. So get your feast on!
SCRUFFY BEAR’S ENCHILADA
1 package tofu, extra-firm (the pre-cubed stuff is great!)
1 can enchilada sauce
1 package tortilla, soft taco size
1/2 red pepper (optional)
1/2 green pepper (optional)
1/4 cup fresh lime juice
1 Tablespoon red wine vinegar
1 Tablespoon tequila!
1/2 tsp honey
1/4 tsp ground coriander
1/4 tsp ground cumin
Combine all ingredients in a bowl and whisk until mixed. Marinade cubed extra firm tofu (1 package from the store) for at least 20 minutes. Add to corn and black bean mix at end and heat until warm.
Scruffy’s Corn and Black Bean
1 can of black beans, drained
1 can of corn, drained
2 medium tomatoes, diced (or one can diced tomatoes)
1 medium red pepper, chopped
1/2 packet of taco seasoning (or more if you prefer more of a kick…)
few tablespoons of oil
green chilies if desired
scallions if desired
1. Heat stove top to medium heat and put oil in pan and let heat up. Pour black beans and corn into pan and mix around to let them get coated in the oil. Allow to stay for about 5 minutes.
2. Add scallions, chilies, or tomatoes. If you want the mix to be dry, make sure to gut the seeds and insides of the tomatoes or drain the juice in the stewed tomatoes can. Allow all ingredients to fully mix.
3. Add seasoning periodically and keep stirring to let it mix in completely. The longer you keep this mix on, the dryer and firmer it’ll get.
Preheat oven to 350 Fahrenheit. Pour enchilada sauce to cover bottom of pan. To prepare enchilada heat tortilla in microwave until soft. Spoon mixture onto tortilla and roll. I added sauteed red and green peppers to mine, delicious! Place prepared enchiladas in prepared pan. Pour remaining enchilada sauce on top. Sprinkle with cheese. Cook 20-25 minutes. Sit down and enjoy!
And don’t forget a Mexican feast isn’t complete unless there are corn muffins and most definetly gaucamole!
1 tomato, diced
1 tablespoon cilantro, coarsely chopped
1-2 cloved garlic, minced
a bit of onion of your choice, i like red or yellow 🙂
salt and pepper, to taste
Mash avocado, mix in tomato, garlic, onion, and cilantro, squeeze in juice of lime, season to taste. Chill to let flavors blend or eat immediately. FEAST COMPLETE!