Saturday, November 21, 2009

Mango Soyrizo Enchiladas



Welcome back, husband. Welcome back,good camera. Welcome back, fake meat! Tonight the jet-lagged business traveler passed out on the couch, and I made enchiladas. Instead of salsa, today I made fresh guacamole. I also added some mangoes to give sweetness to the spice and salt of the soyrizo. They came out great - as anything with golden crispy melted cheese would.

Mango Soyrizo Enchiladas
(4 very full 8” enchiladas – can be stretched to 6)
Filling:

1 T vegetable oil
½ small yellow onion, diced
1 medium clove garlic, chopped
Soy Chorizo, removed from casing (1/2 package)
1 can Black Beans, rinsed and drained
1/2 tsp Adobo seasoning
1/8 tsp Cumin
1/8 tsp Oregano Salt / Pepper / Red Pepper Flakes to taste
¼ C water (or stock)
1 Tbsp Sour Cream
½ Mango, diced
¼ C fresh Cilantro, chopped
¼ C Shredded Sharp White Cheddar
1 C Wisconsin Cheddar (Yellow)

Enchilada Sauce:
3T Vegetable Oil
1 tsp Arrow Root (or 1 Tbsp Flour)
1 Large Tbsp Chili powder
1 small can of (no salt added) Tomato Sauce
1/8 tsp (+more to taste) each: Cayenne pepper,Cumin, Oregano
Season to taste with: Red Pepper Flakes, Salt, Chili Pepper Hot Sauce

Saute onions in oil 3 minutes. Add garlic for 1 minute. Add Soyrizo and black beans. Season with salt, pepper, oregano, adobo, cumin and red pepper. Add water and simmer about 10-15 minutes until water is reduced. Check seasoning and add mango and cilantro. Remove from heat and add sour cream. Sprinkle a little (about 2 Tbsp) white cheddar down the center of each tortilla, top with filling, and sprinkle another small amount (2 Tbsp) of yellow cheddar. Fold closed, place in pan and seal with a toothpick. Cover with enchilada sauce and yellow cheddar. Bake in 400 degree oven for 20 minutes.

Serve garnished with cilantro, guacamole and sour cream.

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