Black Bean Enchiladas

1 can mild enchilada sauce

1 can black beans, drained and rinsed

1 can fat free vegetarian refried beans

1 red bell pepper, chopped

1 jalapeno pepper, seeded and minced (optional)

1/2 large Spanish onion, chopped

1 package 8” whole wheat or corn tortillas

8oz chipotle cheddar or pepper jack cheese, shredded

chopped cilantro for garnish (optional)

1. Preheat oven to 350 degrees. Coat large frying pan with nonstick cooking spray or a drizzle of olive or canola oil. Sauté peppers and onions over medium-high heat until soft.

2. Add in black beans, refried beans and 1/2 can enchilada sauce and mix into onion mixture. Cook over medium-low heat for 3-5 minutes, stirring to incorporate all ingredients. Remove from heat.

3. Pour a little enchilada sauce in the bottom of a rectangular casserole pan so that the enchiladas don’t stick to the bottom when baking.

4. To assemble enchiladas: fill each tortilla with about ¼ C. of the bean mixture and a little shredded cheese, then roll up (leaving ends open) and carefully place in prepared casserole pan. Repeat until all tortillas are filled, lining each tortilla up against the next, forming a row.

5. Pour the remaining enchilada sauce on top of enchiladas; top with remaining shredded cheese.

6. Cut a sheet of tin foil large enough to cover the pan. Spray one side of foil with nonstick cooking spray. Cover pan with foil (sprayed side down) and bake for about 30 minutes.  Remove foil and cook uncovered for an additional 5-10 minutes, until cheese is melted and bubbly. Sprinkle with chopped cilantro before serving.

• This recipe serves 4-6 people, but can easily be doubled and you can cook two pans at once (though you may need to extend the cooking time by about 15 minutes)

• Prepare the enchiladas up to a day in advance and bake them right before serving.

Here are some pictures from the fiesta theme party the Hip Hostess threw to give you some ideas for your next hip fiesta.

The Serving Pieces:

Festive reds, blues and bright stripes coordinate to make these pieces fiesta ready.

The Utencils:

Utencils wrapped in cloth napkins and tied with rafia makes it easier to grab everything all at once. 

The Flowers:

Bright lime green and muted pink and orange flowers coordinate with the stripes in the napkins and the color on the plates without being too matchy-matchy.

The Favors:

Homemade spiced pepitas (green pumpkin seeds frequently used in Mexican cuisine) wrapped in clear cello bags and tied with rafia are a salty treat that go well with margaritas and make a great favor for friends to take home.

This appetizer is divine.  The sweetness of the peach salsa marries wonderfully with the tanginess and creaminess of the goat cheese.  It is excellent served with whole wheat pita chips or blue corn tortilla chips.  Not only does it look impressive when served bubbly out of the oven, but the taste is even more impressive for such a simple appetizer.

Toast the nuts up to 2 days in advance and make the cheese disk up to 1 day in advance.  If you make the disk in advance, all that’s left to do is pour the salsa over the top and pop it in the oven when your guests arrive.  By the time everyone has a drink it will be ready to serve.

Warm Peach Salsa & Goat Cheese Dip

½ C. pine nuts, toasted

8oz goat cheese, softened

8oz low-fat cream cheese or Neufchtel, softened

2 C. Organic peach salsa

Chopped cilantro for garnish (optional)

1.       Preheat oven to 350 degrees.  Spread nuts on a dry baking sheet and toast in the oven until very slightly golden brown and fragrant (about 5 minutes).  Remove from oven and cool in the bottom of a mixing bowl.  This can be done up to 2 days in advance. 

2.       Once the nuts have cooled, add the softened cheeses to the bowl and fold the mixture together until well combined.  Lay a large piece of plastic wrap on the counter and turn the cheese mixture out into the center of the plastic wrap.  Shape into a circular disk, fold the plastic wrap around the cheese and put in the refrigerator to harden.  This can be done up to 1 day in advance.

3.       Preheat oven to 350 degrees.  Place the cheese disk into the bottom of a pie plate (preferably deep dish) and pour the peach salsa over the top of the cheese.  Bake until bubbly, about 15 minutes.  Sprinkle with chopped cilantro, if you are using it.  Serve immediately with cumin dusted pita chips or tortilla chips. 

Serves 12 as an appetizer

·        Watch the pine nuts closely while you toast them – they can burn very easily.

·        You can modify this recipe by substituting another type of nut, such as chopped walnuts, for the pine nuts.  Other nuts will take slightly longer to toast than the pine nuts.

·        Although my favorite salsa for this recipe is peach (because of the sweetness) you can substitute your favorite type of salsa instead.

A fiesta makes for a great summer theme party.  A south-of-the border menu lends itself to some simple, no-cook recipes and delicious frozen drinks.  I used the menu below for a summer fiesta theme party I threw on my roof-top.  The menu was based on fresh, local ingredients that are at their prime this time of year.  Check back over the next few days for posts with recipes and pictures.

Fiesta Menu

Appetizers

Warm Peach Salsa & Goat Cheese Dip with Cumin Dusted Pita Chips

Texas Caviar (Bean) Dip with Fresh Sliced Vegetables

Tortilla Chips with Salsa Fresca, Chipotle Salsa & Avocado Dip

Sweet Potato Fries with Avocado Dipping Sauce

Main Event

Black Bean Enchiladas

Organic Beef Taco Bar (warm corn tortillas, beef taco filling, shredded chipotle cheddar cheese, sour cream, salsa fresca & guacamole)

Chipotle-Citrus Slaw

Dessert

Margarita Key Lime Pie with Toasted Almond & Graham Cracker Crust

Mellon Ball Fruit Salad with Honey-Lime Dressing

Mexican Chocolate Brownies

Drinks

Mexican Beer (Corona, Negra Modelo)

Frozen New Jersey Peach Margaritas

Favors

Sweet and Spicy Toasted Pepitas

This delicious dip is kickin’ for a reason – the chipotle provides a smoky flavor with just enough heat to give this dip a mild kick.  Black beans, also known as frijoles negros, are high in protein and antioxidants.  Serve this healthy Mexican-inspired appetizer with warm tortilla chips and sliced vegetables.  Mix up a batch of margaritas, then kick back and enjoy this kickin’ dip.

This dip is also a great appetizer to serve at a Cinco de Mayo party!

Kickin’ Black Bean Dip

2 C. cooked black beans or 15oz canned black beans, rinsed and drained

4 Tbs. chopped fresh cilantro, divided

½ medium red onion, chopped

1 large garlic clove

1 pinch cayenne pepper

2 Tbs. lime juice (about 1 lime)

1-2 tsp. chipotles in adobo sauce

salt and pepper to taste

¼ C. unsalted hulled pumpkin seeds (pepitas), toasted

1.       To toast the pumpkin seeds, heat a dry skillet over medium heat and add the seeds to the pan.  Toss the seeds after about a minute.  When the seeds are slightly brown and give off a fragrant nutty flavor, remove them from the heat and cool.

2.       With the motor running, push the garlic clove through the shoot of a food processor to mince the garlic.  Next add the remaining ingredients, reserving 1 Tbs. of the toasted pumpkin seeds and 1 Tbs. cilantro for garnish.  Pulse in the food processor until well blended but slightly chunky. 

3.       Transfer to a serving bowl and sprinkle with reserved pumpkin seeds and cilantro.  Refrigerate for up to 2 days and serve at room temperature.

·        Chipotles are smoked jalapeño that come in a small can covered in adobo sauce.  They can be found at most grocery stores.  Freeze leftover chipotles and their sauce for up to 6 months.