This vegetarian enchilada recipe will keep your taste buds satisfied. If you don’t want to put in the effort of cooking the dried beans, you can always go the canned option. This recipe serves approximately 4-6 people.
1 pound of dried black beans, rised (try Black Turtle beans instead of the Asian black gam or black lentil)
2-3 inch piece of kombu (optional)
3 tablespoons of olive oil
1 onion, finely chopped
1 fresh corn cob, with the kernels sliced off (or canned if you can’t get fresh)
1 red or green capsicum, chopped into bite-sized pieces
3 garlic cloves, finely chopped
1 tablespoon of salt
1 tablespoon of fresh coriander, chopped
Squeeze of fresh lime juice (optional)
1 jalapeno chili, minced (optional)
Filling ideas – avocado or guacamole, lettuce, baby spinach, cheese
1. Place the beans and the kombu in a large glass bowl or pot. Add enough cold water to cover the beans by at least 3 inches. Let stand overnight or at least 6 hours. If the room is warm, put the beans in the refrigerator to soak.
2. Drain and rinse the beans, reserving the kombu. Place the beans and kombu in a large, heavy pot with enough water to cover by 3 inches.
3. Bring to a boil over high heat, skimming the foam/scum that rises to the top.
4. Lower the heat to low and simmer gently, covered for 1 hour.
5. Heat the oil in a large, heavy bottomed frypan over medium heat.
6. Add the onion, capsicum and garlic to the frypan. Sauté gently until tender (about 10 minutes).
7. Turn the heat down low and cover the frypan with a lid or baking tray to soften the onions and garlic without allowing them to brown. Stir through the corn.
8. If you want a spicy mixture, add the jalapeno and cook for 1 minute until tender.
9. Remove the kombu from the beans and discard.
10. Add the sautéed onion mixture, salt and most of the coriander (save a bit for a garnish) to the beans and simmer uncovered for 30 minutes, or until very tender.
11. Drain the beans but keep 2 cups of cooking liquid (put a bowl under your sieve or colander).
12. Pour 1 cup of liquid back into the beans and mash the beans with a fork until you have the desired consistency. Add more liquid, if necessary. Taste for seasoning and squeeze some fresh lime juice on top, if desired.
13. Heat up your gluten-free tortillas by following the directions on the packet.
14. To serve, add the bean mixture and your favourite fillings to the tortilla and eat.
SOURCE: Adapted from Pamela Salzman’s recipe