Thursday, April 30, 2009

Mexican Fiesta Night

Tonight we tried out a couple of new recipes and both were big successes. The main course tonight was this layered black bean pie. It is pretty rare for us to have a vegetarian entree for dinner, but to tell the truth I didn't even miss the meat in this tasty pie. Everyone really seemed to enjoy it and I liked the quick and easy prep. I assembled this a few hours before dinner and then baked it at the end of the day.

After we cleaned up the dinner dishes and put the baby to sleep, I found this recipe for churros in the latest edition of bon appetit. They are super delicious and Gabe couldn't seem to stop eating them. I actually stopped frying the dough because I didn't want to have tons leftover, otherwise he would eat them for breakfast in the morning

Tortilla and Black Bean Pie
adapted from Everyday Food Great Food Fast

4 flour tortillas
1 Tablespoon oil
1 large onion, diced
1 Tablespoon minced garlic
1 teaspoon cumin
salt and pepper
1 bottle beer
2 15 oz. cans black beans, rinsed
1 15 oz can corn, drained
3 large scallions, sliced
6-8 oz. colby jack or cheddar cheese

Heat oil in medium saute pan. Add onion, garlic, cumin, salt, and pepper. Saute until onion is soft. Add the beans and beer, bring to a boil. Simmer until beer has nearly evaporated. Stir in corn and scallions and remove from heat. Place one tortilla in the bottom of a springform pan or cake pan lined with parchment paper. Spread 1/4 bean mixture on top and sprinkle with cheese. Repeat three more layers and finish with cheese. Bake at 400 degrees for 30-40 minutes. Remove and garnish with additional scallions.

Cinnamon-Dusted Mini Churros
recipe from bon appetit May 2009

2 large eggs plus 1 large egg yolk
6 Tablespoons plus 1 cup sugar
2 1/2 tablespoons orange juice
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
2 3/4 teaspoons ground cinnamon-divided
1 1/2 cups self-rising flour
vegetable oil

Whisk together eggs, 6 T sugar, juice, peel, vanilla, and 1/2 t cinnamon. Let stand 5 minutes. Stir in flour. Place dough in pastry bag fitted with large star tip. Heat 1 inch oil to 355 degrees. Pipe 3-4 inch long strands of dough into hot oil. Fry for 1-2 minutes or until golden brown. Roll churros in a mixture of 1 cup sugar and 2 1/4 t cinnamon.

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