Oh, Friday night. Would you still be my favorite night of the week if there were no Mexican food or video games? Would I still think of you as fondly at 2pm on Tuesday, when the work week has no end in sight, if there weren’t the promise of spicy salsa and freshly-squeezed limes in distance? Who’s to say? I hope we never find out.
Dan and I have had a strange weekend. I’m dying to talk about how many questions have been answered and all the happily-ever-afters we’ve found. But if there’s anything I’ve learned from watching Lost, it’s that you have to draw things out to the point where everyone is pretty much dying to know the answers and will stay up till 3AM to see the season finale and still be on the edge of their seat a year later when the next season comes out on DVD. Not that I would do that. I have self control and can stop whenever I want. (Yes, that last sentence is to be read as sarcastic, and in the voice of a dead-end addict with little hope of ever overcoming her addiction to JJ Abrams projects,* no matter how bad they end up getting.**)
So, I have to admit my blog posts this week won’t be as exciting as a smoke monster or time travel. I mean, let’s be fair. But I can tell you this… Betty has a pretty interesting take on margaritas. They are super-sweet and only slightly alcoholic. Probably perfect for a bridal shower, when you want to be giggly-but-not-drunk in front of your future in-laws and the chick who works in the cubical next to yours. They would be great for a 4th of July picnic, when you really shouldn’t be too drunk while handling small, colorfully-decorated tubes of gunpowder. Yeah, once you find the right time and place for these margaritas, they really are quite lovely, and helped give us a big sugar rush to complement how totally filling and delicious these enchiladas are. It’s almost a shame that these enchiladas are so filling, because they’re damn good, and I wanted to eat way more than I could.
In an odd way, this meal works perfectly for an indulgent night of video games and hanging out with your true love. Funny how everything comes together in the end.
Bean & Cheese Enchiladas
2 cups Daiya Mozzarella (shredded)
1 cup Daiya Cheddar (shredded)
1/2 cup Vegan Sour Cream
1 can Corn (drained)
1 can Black Beans (rinsed and drained)
3/4 cup Fresh Spinach
1 Red Onion (diced)
1/4 teaspoon Onion Powder
3 Tablespoons Fresh Cilantro (diced)
1/2 teaspoon Black Pepper
1 (15oz) can of Tomato Sauce
1 can Diced Tomatoes (Mexican Flavored)
1 Small Green Pepper (diced)
1 (4.5 oz) can Chopped Green Chiles (drained)
2 cloves Garlic (minced)
1 Tablespoon Chili Powder (if you like things spicier, add a bit more, 1/4 Teaspoon at time till you reach the desired heat)
1/2 teaspoon Oregano (dried)
1/2 teaspoon Cumin
8 -10 Flour Tortillas (Depends on how much you fill them, and how large the Tortilla is. You can also use Corn if you prefer.)
Green Onion (chopped), Cilantro (chopped) or extra Oregano for garnish
Lime Wedges – at least one per Enchilada
Heat oven to 350.
In a large bowl, mix 1 Cup Daiya Mozzarella, 1/2 Cup Daiya Cheddar, Corn, Beans, Sour Cream, Onion, Spinach, Cilantro, and Black Pepper. Set aside.
In a saucepan, heat Tomato Sauce, Diced Tomatoes, Bell Pepper, Chiles, Garlic, Chili Powder Oregano, and Cumin to a boil. Stir the pot occasionally to make sure it’s mixed. Once boiling, reduce heat to a simmer. Then, pour into an ungreased pie pan or some other shallow dish.
Dip each Tortilla into Sauce to coat both sides. Spoon about 1/4 cup of the Cheese Mix into each Tortilla already dipped in Sauce. Again, this depends on the size of your Tortilla. You really want to fill it, but you also need to be able to wrap it like this.
In an ungreased 11×7 inch glass baking dish, use a ladle to pour 1/3 cup of Enchilada Sauce in an even, very shallow layer completely covering the bottom. Place each dipped, filled and wrapped Tortilla seam down in the baking dish as you go. Pour the remaining Enchilada Sauce over the top.
Sprinkle the remaining Daiya Cheese over the top and bake uncovered for about 20 minutes or until bubbly. Let sit for about 5 minutes to cool – it will make it easier to serve. Serve with Green Onions or Oregano over the top and at least one Lime Wedge to squeeze over the whole thing before you dig in. The acid from the Lime Wedge really helps break up this pretty heavy dish and make it a little brighter.
Of course, what goes better with Mexican-inspired food than Margaritas? These aren’t really like the ones you’d get at a bar or restaurant, but if you want to get a rosy buzz from something sweet and cold, these will work. I don’t think they were really meant for “Tequila Drinkers”, but really, if you’re looking for that you’ll want something like a Tequila Sunrise – or maybe just a shot glass. This makes a nice pitcher of slightly spiked punch you can share with friends. I liked it.
Betty’s Frozen Strawberry Margaritas
1 can Frozen Limade Concentrate (thawed)
1 Box Frozen Strawberries in Light Syrup (thawed)
3 cups Cold Water
3/4 cup Tequila
1 Bottle (1 Liter) Ginger Ale (chilled; you can also use Lemon-lime Soda, but Ginger Ale has less sugar)
Lime Wedges – you’ll probably need around 10
In blender, place Limeade and Strawberries with Syrup. Cover and blend on high speed until smooth. Add Water and Tequila. Cover and blend on high speed until well blended. Pour into 2 Quart plastic containers. Cover and freeze for 24 hours.
To serve, place 2/3 cup Slush in each glass and fill with 1/3 cup Soda.
* I mean HOW AWESOME WAS CLOVERFIELD?!
** Yeah, I’m talking about you, Alias. Seriously. I did what I could to follow your convoluted mythological Rambaldi prophecy, and yet you never really came through. Jerk.
2 thoughts on “The Betty Crocker Project : Bean & Cheese Enchiladas with Strawberry Margaritas”
oh my gosh, those enchiladas were so perfect looking
im such a mexican food addict.
black beans + vegan cheese….im sold
plus the strawberry margarita didnt look like it would be too difficult to down either 🙂
your photos are always so cute! keep up the good work!