Black Bean and Potato Enchiladas

Despite a wonderful Spring in DC, filled with fantastic weather, life around here has become pretty stressful. To sum it up:  Teaching an extra course. Dealing with the inept mortgage industry.  Cleaning up after a one year old the minute a crumb drops to make the house look like the home anyone wants to live in. Ants, for the first time in the five years of us living here, find their way indoors. Prospective buyers in and out of our house at all hours. A sick cat with a terminal disease who manages to get blood all over the house. Me, imagining people running out of the house, thinking they stumbled onto a CSI scene. You get the picture. Luckily, many of those house problems were solved, and other issues are being managed. We are trying to find the middle road during these ups and downs.

But really, we all know that these things all end, and when one sees the end of the tunnel, it gets better. My mom, with a shrug, and a return of her New York accent, always says “Whatta ya gonna do?” So, until the end of the tunnel comes, I decided that we have to remind ourselves that all things come in time, meanwhile, we should enjoy ourselves. I decided we would enjoy good, easy meals this week on our back porch. With the generic over-commercialized holiday of Cinqo de Mayo as inspiration, this week we are going with one of our favorite types of food: Mexican. First up? Black Bean and Potato Enchiladas. Delicious!

• 2 tb olive oil
• 1  onion chopped
• 1 large (or two medium) potato, diced
• 2 tb taco seasoning (or an equal parts mixture of chili powder, garlic powder, onion powder)
• splash of veggie broth
• 1 can of  black beans, rinsed
• 1/4 cup of Cabot pepperjack cheese, shredded
• 1/2 cup of shredded cheddar
• 1/2 cup of salsa
• 3/4 can of enchilada sauce
• 15 (or so) corn tortillas

1. Preheat the oven to 375

2. In a saute pan, saute the onions and potatoes in olive oil.

Sprinkle the taco seasoning/spices on top. Let saute for 15 minutes, or until the potatoes become easier to cut in half with a wooden spoon. If your potatoes start to burn the pan, add veggie broth to kick up the burnt bits and make more of a sauce on your potatoes. Mix in the beans and remove from heat. Take pepperjack cheese and mix in with the potatoes.

3. In a separate saute pan or griddle, warm the tortillas over low heat.

4. Take a corn tortilla and add in the mixture.Roll the tortilla and place in a sprayed baking dish. Repeat until your dish is full of rolled tortillas.

5. Pour the enchilada sauce and salsa on top. Bake for 15 minutes.

4. After 15 minutes, take out the dish, add cheddar cheese on top, and bake for 15 minutes. Serve warm.

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