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Recipe for dehydrated enchilada filling
My husband and I tried a new recipe for trail food this last weekend.
We enjoyed it so thought we would pass it along. It is a very flexible
recipe, so you should add things you like and take out what you don't
like. The key is the spices. I particularly like the cumin and garlic.
Black Bean Enchilada Filling
1 small to medium onion, chopped
4-5 garlic cloves, minced
4 cups chopped, seeded tomatoes (use a meaty kind like romas or beefsteak)
1 large green bell pepper, chopped
1 15oz. can Black Beans, rinsed
1 4oz. can chopped green chilies (actually you can use which ever chile you
like, fresh or canned. I just hate chopping fresh chiles!)
1Tbl. lime juice
1 Tbl. ground cumin
1 or 2 tsp. chili powder
1 Tbl. dried cilantro or about a 1/4 cup of fresh cilantro
Spray a microwave safe dish, e.g. 2 qt. casserole dish, with cooking
spray and add garlic and onions. Sautee in microwave for about 6
minutes on high, stirring every 2 minutes. Add all other ingredients
and cook on high for about 8 minutes, stirring 1 or 2 times. Spread
mixture on fruit leather trays of dehydrator. Dry at 135 degrees until
everything is dry about 12 hours (the bell pepper seemed to take the
longest). Re-hydrate by boiling about 2 1/2 cups of water and then stir
in the dried mix. Cook (simmer if possible) for a few minutes until
beans aren't crunchy any more. You may need to add a little more water.
Fill tortillas with filling. You can warm the tortillas by holding them
above the stove flame.
-Michele
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Michele DeCroix Dept. of Mechanical & Aerospace Engineering
Graduate Student Box 7910
Mechanical Engineering North Carolina State University
(919)515-2365 Raleigh, NC 27695-7910
mrdecroi@eos.ncsu.edu http://www.ncsu.edu
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