Hot Logic Original Recipe: Black Bean & Cheese Enchiladas

June 30, 2013 - 2 minutes read

This can be a quick-prep meal and a great way to clean canned goods out of your pantry, if you go the canned route. It can just as easily become a gourmet dish made from all fresh ingredients. You can also add meat, or leave it a protein-packed vegetarian dish. It’s delicious any way you do it!

However you decide to customize the recipe to your schedule, it’s got the perfect bite for holiday parties, afternoon barbecues – even a slapped-together after school dinner.

Combine all the filling ingredients together, then begin filling¬†6-inch corn tortillas with 3 heaping tablespoonfuls of the mixture. Gently roll up the two edges of the tortilla around one another (don’t worry about closing up the ends), then begin lining your 8×6 sealable container with the enchiladas. You should be able to fit about 8 in lengthwise, if you don’t overfill them.

Next, pour the enchilada sauce, sliced olives and tomatoes over enchiladas; last, top everything with the shredded cheese.

Pop it in the Hot Logic. Eat it as soon as the red light comes on, or any time after. The Hot Logic will hold it at the perfect temperature once it’s done.

Serves 4 (double the recipe and use two pans to serve more).

Remember: you can mix and match fresh and canned/dried ingredients to cut down on time or to go gourmet. The more fresh ingredients you use, the more delicious it will be!

For the filling:

1/2 can of black beans, drained (eq. 1 cup cooked black beans)

1/2 can whole corn, drained (eq. 1 cup fresh corn)

2 jalapeno peppers, seeded & finely chopped (eq. 1 4oz can)

1 red bell pepper, seeded & finely chopped

1/2 cup chopped cilantro, loosely packed (eq. 1 tablespoon dried)

1/2 tsp ground cumin

1/2 tsp ground ginger (eq. 1/4 fresh finely chopped)

1 tsp chili powder

4 oz cream cheese, softened

1/4 cup lime juice

1 tblsp salt

1/2 tsp pepper

For the topping:

4oz enchilada sauce (1/2 8oz can)

1/2 can black olives, sliced

3 roma tomatoes or 1 large tomato, diced (eq. 1/2 14oz can diced)

3/4 cup shredded monterey jack or colby cheese

For the enchiladas:

8-9 six inch corn tortillas


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