Green Chili Enchiladas with Refried Black Beans

Bonne Annee!   Happy New Year to you all!!!  This past two weeks I have enjoyed having my family all together for the holidays.  My oldest daughter is home from college all the way from California.  So I have been cooking up a storm!   Yesterday I made green chili enchiladas with home made refried black beans.  I did use canned black beans.  I also used my 'new' old potato masher I picked up at an antique store in Livingston, Montana.  They were delicious.  So I will include my recipe for them as well.  

Enchiladas

10 corn tortillas

1 pound shredded pepper jack cheese

whole or diced chilies

tomatillo sauce or green enchilada sauce

Heat 1/4 cup canola oil in skillet.  When sizzling hot fry one corn tortilla at a time for about 30-45 seconds per side.  Pile up cooked tortillas on a plate.   Preheat oven to 375 degrees.  Using a 9x13 casserole begin by placing shredded cheese on tortilla, followed by several spoonfuls of sauce, followed by a chili.  Roll up and place in casserole.  When all tortillas are rolled up and in casserole spoon more sauce over each tortilla.  Sprinkle pepper jack over that.  Bake uncovered for 25 minutes.  Meanwhile, shred some napa cabbage and place in a bowl.  Sprinkle a few tablespoons of vinegar (any kind) over the cabbage and toss.  Run a rough chop through some cilantro.  Thin out some sour cream with milk and whisk to make creamy.  Serve enchilada on bed of cabbage topped with cilantro and sour cream.

Refried Black Beans

One can of black beans rinsed and drained.  Place beans in pot with water just to cover.   Heat until beans are warm.  Mash beans and add salt to taste.  Meanwhile in a skillet heat 2 tablespoons canola oil,  1 teaspoon chili powder, 1/2 teaspoon cumin.  When aromatic add 1/2 an onion diced.  Cook until translucent.  Add two cloves of garlic and cook another minute longer.  Add this to the beans that you mashed earlier.  You may need to add some water to the beans to get them to the texture you prefer.  Right before serving add chopped spring onion and chopped cilantro.

Also, I attempted a new recipe from The Little Paris Kitchen by Rachel Khoo.  It is a grapefruit curd in a biscuit base with an Italian meringue topping.  The each element of the dessert is easy.   Putting it all together takes some time.   It was tasty with the grapefruit curd being the easiest part of the dessert.  I used ramekins for my desserts as I had no cooking rings.  This worked just fine and looked lovely for presentation.  (Refer to Rachel Khoos' cookbook for this recipe)  Bon appetit!