My name is Lars Kronmark, and I'm gonna show you how to make this delicious bean enchilada,
make with pinto beans, spinach, and jack cheese.
And let me show you my ingredients:
canola oil and some butter, onions,
cumin - ground cumin,
and garlic, fresh spinach....
I'm today I'm using pinto beans,
and here on my left, I also have some salsa. You can certainly make your own, or you can also buy it - tomato salsa.
Corn tortillas..... Beautiful Jack cheese with pepper, and some feta cheese.
I'm gonna melt the butter right in here, with some of the oil. Don't use it all. You need some later on for the onions and for the beans.
So, as you're melting this, I'm gonna use my brush, and and I'm gonna brush my my baking dish, that I'm gonna make my enchiladas in.
You might spray it at home, with a Pam Spray or vegetable spray of some type.
I'm just gonna go ahead and brush it all up.....
And for the tortillas......
I chose a 6-inch corn tortilla.
I'm just gonna take this tortilla, and I want to coat it in the butter and oil mixture, just briefly.
One side, second side, just to get a soft.
And lightly toasted.
This makes them soft and easy to roll.
After me toast the tortillas and keep them on the side,
we're gonna add the remaining oil to your skillet.
In this, add your onions.....
Add your garlic.....
......and cumin.
Add a little salt and pepper.
And we'll coat it with a cumin oil that we just made by cooking this together. Two or three minutes, we should get the onions nice and clear.
A little bit of pepper.....
I keep the heat pretty high.
The onion is now nice and translucent and well-flavored.
I recommend for you to have a lid close by, since the spinach needs to wilt and collapse, as I call it.
All becomes soft and cooked. Let me show you how I do that, I put them on top of the onions first.
It's gonna take a little bit of pushing and shoveling.
Place a lid on top.
We're gonna add some beans in just a few minutes, also.
Cook the spinach just enough, so it gets soft but not all cooked.
I'll go ahead and add the beans on top of this.
This would be our filling.
Don't forget that beans needs a little salt, so again, adjust your seasoning.
A little salt and pepper, some grated cumin, smell the onions....
And I'm gonna put the lid back on again, just for another minute or so.
Let me go ahead and make sure that it's all tossed together really well.
So, here's our filling.
We are gonna use the jack cheese, the feta cheese,
the tomato salsa..... building our enchiladas.
So, let's go ahead and bring in our enchilada tray. You can use a square tray,
oval tray, cast iron tray.... But remember, this has to go in the preheated oven
for about 20 to 25 minutes.
And let's go ahead and build an enchilada.
First of all, take the enchilada. You can fill two at the same time if you want to.
Here we go. Take a little bit of salsa.
Spread the salsa......
on the inside of your tortilla. Spread it all the way out, around it.....
like this....... about a tablespoon or so.
And then take your filling. It has cooled off a little bit, but still warm.
Here we go. The reason why we like to use the little feta cheese, because feta cheese has a little bit of.....
salt in it, a little bit of spice in it, a little bit of flavor.... that's a little different from the Jack cheese.
The Jack cheese is kind of my melting cheese.
My Jack Cheese is gonna be the cheese..... I'm gonna keep everything together and.....
mix it perhaps a little more soft inside.
I'm gonna roll this up after I put this together,
and I'm gonna roll just barely together, it can barely close. And leave the seam on the bottom. See how I did that?
And place it into your pre-buttered baking dish.
Squish them together because you have to make space for about 12.
We have now filled the tortillas and are ready to bake off our enchiladas.
I take my remaining tomato salsa and I want you to put it on top.
Spreading it out in a thin layer. And your remaining cheese will be sprinkled also all over the enchiladas.
Whatever you have left, use it up.
I also like to put some of my feta cheese on top.
It always looks very good.
In your preheated oven at 350,
we're gonna bake up the enchiladas for about 20 to 25 minutes.
And until it gets golden brown, but 20 to 25 minutes minimum.
So, let's see how they're doing.
Cheese is melted.
This looks great.
I think we're ready to serve.
And here's our finished enchilada, served while warm.
Enjoy! Bon Appetit!
you