Dougherty Family Recipe Box

Category: Mexican

  • Enchilada Sauce

    Ingredients

    • 3 tablespoons olive oil
    • 3 tablespoons all-purpose flour
    • 1 tablespoon ground chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon salt
    • pinch cinnamon
    • 2 tablespoons tomato paste
    • 2 cups vegetable broth
    • 1 teaspoon white vinegar

    Method

    1. Stir together the flour and spices in a small bowl.
    2. Warm the oil in a medium pot over medium heat.
    3. Whisk in the dry ingredients, cook until slightly darkened (about 1 minute).
    4. Whisk in the tomato paste.
    5. Slowly whisk in the vegetable broth, whisking to remove lumps.
    6. Raise heat to medium-high and let simmer until thickened (about 5-7 minutes), whisking often.
    7. Remove from heat and whisk in vinegar.

    Source

  • Broccoli and Black Bean Enchiladas

    Ingredients

    • 2 cups enchilada sauce
    • 2 tablespoons olive oil
    • 1 small red onion, chopped
    • 1 red bell pepper, chopped
    • 1 bunch of broccoli, chopped
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 5 cups fresh spinach
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 cup shredded cheese
    • 1/2 teaspoon salt
    • 8 8″ tortillas
    • cilantro, chopped

    Method

    Filling

    1. Preheat oven to 400°F.
    2. Lightly grease a 9×13 baking pan with olive oil.
    3. Warm oil in a large skillet over medium heat.
    4. Add onion and cook until tender.
    5. Add broccoli and bell pepper, reduce heat to medium-low.
    6. Cook until broccoli is bright green.
    7. Stir in cumin and cinnamon.
    8. Stir in spinach a handful at a time, stirring until reduced in size.
    9. Remove from heat and transfer to mixing bowl.
    10. Stir in beans, 1/4 cup cheese, salt, and a drizzle of enchilada sauce.

    Enchiladas

    1. Pour 1/4 cup enchilada sauce in the bottom of the 9×13 baking pan, tilt pan to evenly coat.
    2. Spread 1/2 cup filling down centre of a tortilla.
    3. Snugly wrap left side over the middle, then right side over to make a wrap.
    4. Place seam side down against the edge of the pan.
    5. Repeat with remaining toritllas and filling.
    6. Drizzle remaining enchilada sauce and cheese evenly over the top of the enchiladas.
    7. Bake uncovered until cheese is golden (20-25 minutes).
    8. Remove from oven and let cool 10 minutes before serving.

    Source

  • Butternut Squash and Black Bean Enchiladas

     Ingredients

    • cooking oil
    • 3 tablespoons olive oil
    • 3 cups butternut squash, peeled and diced
    • 2 poblano peppers, seeded and finely diced
    • 1 medium onion, finely diced
    • 1 (14 ounce) can black beans, rinsed
    • 4 tablespoons cilantro, chopped
    • 1 tablespoon chilli powder
    • 8 tortillas
    • 10 ounces enchilada sauce
    • 1/2 cup shredded cheese

    Method

    1. Preheat oven to 425°F.
    2. Lightly coat a 7 x 11 baking dish with cooking oil.
    3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
    4. Add squash to the skillet and cook covered, stirring occasionally, until tender and lightly browned (about 8-10 minutes).
    5. Remove lid, add peppers and onion to the squash, and cook uncovered until tender (about 5 minutes).
    6. Remove from heat.
    7. Stir in beans, cilantro, and chilli powder. 
    8. Let sit for about 5 minutes.
    9. Coat the bottom of the baking dish with about 1/3 of the enchilada sauce.
    10. Spoon 1/2 cup of the vegetables into each tortilla and roll.
    11. Place filled tortillas in the baking dish, seam side down.
    12. Top tortillas with remaining enchilada sauce and shredded cheese.
    13. Cover with foil.
    14. Bake in oven until bubbly (about 15 minutes).
    15. Remove foil and bake another 5 minutes.
    16. Remove from oven and serve.

    Source

  • Refried Pinto Beans

    Ingredients

    • 1 tablespoon olive oil
    • 1/2 cup white onion, finely chopped
    • 1/4 teaspoon salt
    • 2 cloves garlic, minced
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon cumin
    • 2 (15 ounce) cans pinto beans, rinsed and drained
    • 1/2 cup water
    • 2 tablespoons fresh cilantro, chopped
    • 1 tablespoon lime juice

    Method

    1. In a medium saucepan over medium heat, warm the olive oil until shimmering. 
    2. Add the onions and salt. 
    3. Cook, stirring occasionally, until the onions have softened and are turning translucent (about 5 to 8 minutes).
    4. Add the garlic, chili powder and cumin.
    5. Stir in the drained beans and water. 
    6. Cover and cook for 5 minutes.
    7. Reduce the heat to low and remove the lid. 
    8. Use an immersion blender to puree the beans until desired consistency. 
    9. Cook while stirring for 3-5 more minutes.
    10. Remove the saucepan from the heat and stir in the cilantro and lime juice.
    11. Cover until ready to serve.

        Source

      1. Sweet Potato Casserole

        Ingredients

        • 3 sweet potatoes, skin on, cut into 1/2″ cubes
        • 1 jar (16 ounce) of medium salsa
        • 1 can (12 ounce) black beans, drained and rinsed
        • 1 1/2 cups frozen sweet corn
        • 1 white onion, finely diced
        • 1/2 head garlic, minced
        • 1 tablespoon dried cilantro
        • 1 teaspoon salt, to taste
        • 1/2 teaspoon cayenne
        • 1/4 teaspoon cumin
        • 3 cups shredded low-fat mozzarella

        Method

        1. Preheat the oven to 400°F.
        2. Put all ingredients except cheese into a large casserole dish, stir together.
        3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
        4. Remove from oven, sprinkle cheese on top, then return to oven.
        5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
        6. Remove from oven and serve.

        Source