Enchiladas Negras
Notes: Black beans give these enchiladas their name, since they darken the red chili sauce. Cooks in the Yucatán would add diced bananas to the cucumbers and cilantro on top.
Notes: Black beans give these enchiladas their name, since they darken the red chili sauce. Cooks in the Yucatán would add diced bananas to the cucumbers and cilantro on top.
my daughter is a vegetarian so i'm always on the lookout for healthy recipes. only cook this if you want rave reviews from guests. this was my first time making this recipe and i can't wait to make it again. i am an enchilada specialist, and this is a nice break. i cooked my own beans in the pressure cooker and if i had had more time i would have made my own sauces. i recommend the red onions, cilantro and cukes for the topping... it signals this is something different and very special before the first bite. appetizer: quacamole and chips, entree served with garden salad, red wine.
We really enjoyed this recipe! It is a bit time consuming to prepare, but worth it. The pickled red onions, cucumber, and cilatro were a great topping. We were trying out recipes for a Cinco de Mayo dinner we are hosting, and out of four tries so far, this is the winner!
I'm surprised no one else has reviewed this! I've made it several times over the years for large groups - up to 32 people - and it's delicious. Do make sure to cook the vegetables down - I forgot to do that yesterday, and it was MUCH soupier than the photo here shows. Still tasted wonderful, though! I made it with the Quinoa with Latin Flavors, a mixed baby green salad, and then a Flourless Poppy Seed Cake with sliced strawberries, nectarines, and peaches for dessert. A wonderful gluten-free meal! I did not use canned black beans - I cooked mine up the day before and refrigerated them, ready to use, and without the BPA that is in the cans.