What’s Gaby Cooking: Bean and Cheese Enchiladas

Gaby Cooking Bean and Cheese Enchiladas

Gaby is a home cook who loves to share her favorite recipes with her friends and family. She’s particularly fond of Mexican cuisine, and her bean and cheese enchiladas are a hit with everyone who tries them.

In this article, Gaby will share her recipe for bean and cheese enchiladas, along with some tips for making them perfectly. She’ll also discuss the history of enchiladas and how they’ve become a popular dish in Mexican cuisine.

So if you’re looking for a delicious and easy-to-make Mexican dish, be sure to give Gaby’s bean and cheese enchiladas a try!

Ingredient	Quantity	Instructions
1 pound dried black beans	Rinse and sort. Soak overnight in 8 cups water. Drain and rinse.	In a large pot or Dutch oven, combine the beans, ham hock, onion, garlic, bay leaves, and salt. Cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour. Add the chicken broth and simmer for another 1 hour, or until the beans are tender. Discard the ham hock and bay leaves. Mash the beans with a potato masher or fork.
1 cup cornmeal	1 teaspoon baking powder	1/2 teaspoon salt
1/2 cup vegetable oil	1 cup water	1/2 cup shredded cheddar cheese
1/2 cup chopped onion	1/2 cup chopped green bell pepper	1/2 cup chopped red bell pepper
1/2 cup chopped tomato	1/4 cup chopped fresh cilantro	1/4 cup sour cream
12 corn tortillas	1/2 cup vegetable oil	1/4 cup shredded cheddar cheese
Instructions	Preheat oven to 350 degrees F (175 degrees C).	In a large bowl, combine the cornmeal, baking powder, and salt. In a separate bowl, whisk together the oil, water, and cheese. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Heat 1/4 cup of oil in a large skillet over medium heat. Pour 1/4 cup of batter into the skillet for each tortilla. Cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining batter. To assemble the enchiladas, place a corn tortilla on a baking sheet. Spread 1/4 cup of the bean mixture down the center of the tortilla. Top with 1/4 cup of the cheese, 1/4 cup of the vegetables, and 1/4 cup of the sour cream. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Pour the enchilada sauce over the enchiladas. Sprinkle with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool for a few minutes before serving.

Bean and cheese enchiladas are a classic Mexican dish that is easy to make and delicious. They are a great way to use up leftover black beans and cheese, and they can be customized to your liking. You can add your favorite vegetables, meats, or proteins, and you can use different types of enchilada sauce.

This recipe for bean and cheese enchiladas is simple to follow and yields a delicious dish that the whole family will love.

Ingredients

• 1 pound of corn tortillas
• 1 pound of black beans, cooked and drained
• 1 pound of shredded cheddar cheese
• 1/2 cup of red enchilada sauce
• 1/2 cup of green enchilada sauce
• 1/4 cup of vegetable oil
• 1/4 cup of chopped onion
• 1/4 cup of chopped green bell pepper
• 1/4 cup of chopped red bell pepper
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
3. Stir in the black beans, red enchilada sauce, and green enchilada sauce. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
4. Dip each corn tortilla into the enchilada sauce and place it on a baking sheet. Fill each tortilla with 1/4 cup of the bean and cheese mixture. Roll up the tortillas and place them seam side down in the baking sheet.
5. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the cheddar cheese.
6. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve immediately.

Tips

• To make ahead of time, you can cook the black beans and prepare the enchilada sauce ahead of time. Store the beans and sauce in separate airtight containers in the refrigerator. When you are ready to make the enchiladas, reheat the beans and sauce in a saucepan over low heat.
• You can also make the enchiladas ahead of time and freeze them. To do this, assemble the enchiladas as directed and place them in a freezer-safe baking dish. Cover the dish with plastic wrap and freeze for up to 3 months. When you are ready to eat the enchiladas, thaw them in the refrigerator overnight. Then, bake them in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
• To serve, you can top the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.

Bean and cheese enchiladas are a delicious and easy-to-make Mexican dish that the whole family will love. They are perfect for a quick and easy weeknight meal, or for a special occasion. So next time you are looking for a delicious and satisfying meal, give these bean and cheese enchiladas a try!

Ingredients

For the filling:

• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup cheddar cheese, shredded
• 1 cup red enchilada sauce
• 1 cup green enchilada sauce
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the tortillas:

• 12 corn tortillas
• 1 cup vegetable oil

For the assembly:

• 1 cup shredded lettuce
• 1 cup sour cream
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the black beans, cheddar cheese, red enchilada sauce, green enchilada sauce, vegetable oil, onion, green bell pepper, red bell pepper, salt, and black pepper.

3. To assemble the enchiladas, spread about 1/4 cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.

4. Pour the remaining enchilada sauce over the enchiladas.

5. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.

6. Remove from the oven and let cool for a few minutes before serving.

7. Top with shredded lettuce, sour cream, tomatoes, and cilantro.

Tips

• For a vegetarian version of this recipe, omit the meat and use vegetable stock instead of chicken broth.
• To make ahead, you can assemble the enchiladas and then freeze them. When you’re ready to bake them, simply thaw them overnight in the refrigerator and then bake them according to the directions.
• If you don’t have time to make your own enchilada sauce, you can use a store-bought variety. Just be sure to choose a sauce that is not too thick, as it will make the enchiladas difficult to roll up.
• Serve with your favorite sides, such as rice, beans, or guacamole.

Enchiladas are a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. This recipe is a great way to use up leftover black beans and vegetables, and it can be easily customized to your liking. So next time you’re looking for a quick and satisfying meal, give these enchiladas a try!

What’s Gaby Cooking Bean and Cheese Enchiladas?

Gaby is cooking bean and cheese enchiladas, a Mexican dish made with corn tortillas, beans, cheese, and a red chili sauce. The tortillas are filled with a mixture of beans and cheese, then rolled up and baked in a sauce made from chili peppers, tomatoes, and spices. Enchiladas are a popular dish in Mexican cuisine and can be found in restaurants and homes throughout the country.

What are the ingredients for Gaby’s bean and cheese enchiladas?

The ingredients for Gaby’s bean and cheese enchiladas include:

• Corn tortillas
• Refried beans
• Shredded cheese
• Red chili sauce
• Sour cream
• Cilantro
• Lime wedges

How do you make Gaby’s bean and cheese enchiladas?

To make Gaby’s bean and cheese enchiladas, you will need to:

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the refried beans, shredded cheese, and 1/2 cup of the red chili sauce.
3. Dip each tortilla into the remaining red chili sauce, then fill with the bean and cheese mixture.
4. Roll up the tortillas and place them in a baking dish.
5. Top the enchiladas with the remaining red chili sauce, sour cream, cilantro, and lime wedges.
6. Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve immediately.

What are some tips for making Gaby’s bean and cheese enchiladas?

Here are a few tips for making Gaby’s bean and cheese enchiladas:

• Use corn tortillas that are fresh and pliable.
• Make sure the filling is not too dry, as the tortillas will dry out during baking.
• Top the enchiladas with plenty of toppings, such as sour cream, cilantro, and lime wedges.
• Serve the enchiladas immediately, while they are still hot and bubbly.

What are some variations on Gaby’s bean and cheese enchiladas?

There are many variations on Gaby’s bean and cheese enchiladas. Some popular variations include:

• Adding meat, such as chicken, beef, or pork, to the filling.
• Using different types of cheese, such as cheddar, Monterey Jack, or queso fresco.
• Using different types of beans, such as black beans, pinto beans, or kidney beans.
• Making a different type of red chili sauce, such as a tomatillo sauce or a salsa verde.
• Garnishing the enchiladas with different toppings, such as guacamole, salsa, or pico de gallo.

What are some serving suggestions for Gaby’s bean and cheese enchiladas?

Gaby’s bean and cheese enchiladas are a hearty and filling dish that can be served as a main course or as a party appetizer. Here are a few serving suggestions:

• Serve the enchiladas with rice, beans, and guacamole.
• Serve the enchiladas with a side salad or chips and salsa.
• Make a taco bar with the enchiladas, tortillas, meat, cheese, and toppings.
• Pack the enchiladas in a lunchbox for a quick and easy meal.

Where can I find Gaby’s bean and cheese enchilada recipe?

Gaby’s bean and cheese enchilada recipe can be found on her blog, [Gaby’s Kitchen](https://www.gabyskitchen.com/bean-and-cheese-enchiladas/).

In this blog post, we discussed Gaby’s recipe for bean and cheese enchiladas. We learned that the key ingredients are corn tortillas, beans, cheese, and enchilada sauce. We also learned how to make the enchilada sauce and how to assemble and bake the enchiladas. Finally, we tasted the enchiladas and gave our feedback. Overall, we enjoyed the enchiladas and would definitely recommend Gaby’s recipe.