Black Bean Enchiladas

We had these for dinner tonight, and they were delicious.  I adapted this from a recipe I found on Pinterest.  The original recipe was for Crock Pot Black Bean Enchiladas, you can find it here.

Black Bean Enchiladas

Serves 4-6

Ingredients:

• 1/2 yellow onion, coarsely chopped
• 1 16-ounce can black beans, drained and rinsed
• 1 cup frozen white corn
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 1/2 cups cheese, shredded and divided - I like a Cheddar Jack mix
• 1 16-ounce jar of your favorite salsa
• 10 white tortillas, 6 to 8 inch.

Directions:

1. Preheat oven to 400 degrees.  Spray bottom and sides of  a 9x13 baking pan.
2. In a medium bowl, mix together the onion, black beans, corn, spices, 1/2 cup of the cheese and 1/2 cup of salsa. 
3. Pour about 1/2 cup of salsa into the bottom of the pan and spread it around evenly.
4. Scoop a scant 1/2 cup of the veggie mix into one of the tortillas, roll it up, and place in the pan seam side down. Repeat with the remaining tortillas until the all the mix is used. It should make 9 or 10 enchiladas. Spread another cup of salsa over the enchiladas and sprinkle it with the remainder of the cheese.
5. Cover pan with aluminum foil.  Bake at 400° for 20 minutes. Uncover and bake uncovered for an additional 10 minutes.
6. Leftovers will keep for up to a week in the refrigerator.

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ROASTED ONION SOUP

This is a great onion soup, especially for the winter, when I don't mind having the oven on.  It's easy and the flavor is outstanding.  Hope you'll give it a try.

Ingredients:

• 2 teaspoons olive oil (preferably extra-virgin olive oil)
• 3 Spanish onions, cut in half lengthwise and thinly sliced
• 1 garlic head, large, cloves separated, peeled and cut in half
• 3 large shallots, cut in half lengthwise and thinly sliced
• 4 cups low-sodium chicken broth
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup brandy
• 1/4 cup fresh Parmesan cheese, grated

Directions:

1. Set oven rack at the lowest level; preheat to 450 degrees. 
2. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes; stirring every 5 minutes, or until the onions are golden. 
3. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. 
4. Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. 
5. Season with salt and pepper.
6. Top with Parmesan cheese when serving.

4 Servings

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Wonderful Banana Cake

I had 3 really ripe bananas, and thought I'd try this unusual recipe.  I found it by doing a google search, for yellow cake mix and bananas.  Really who need cookbooks any more!  The recipe is simple and the result is amazing.  It's hard to resist second helpings.

Wonderful Banana Cake

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 2 very ripe bananas, mashed - 
• {I used 3, because I had them, and increased the baking soda to 1 1/2 t.}
• 1 teaspoon baking soda

Directions:

1. Prepare yellow cake mix according to package directions.
2. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
3. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

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