Black Bean Enchiladas

- 1 pot Simmered Black Beans
- 3 tablespoons canola oil
- 1 tablespoon plus 1 teaspoon cumin seeds, lightly toasted and ground
- 2 to 3 teaspoons mild chili powder (to taste)
- 1 8-ounce can tomato sauce
- Salt, preferably kosher salt, to taste
- 6 ounces medium or sharp white cheddar cheese, grated
- 12 to 14 corn tortillas
- 1/2 cup chopped walnuts (optional)
- Chopped cilantro for garnish
- Fresh salsa for serving

1. Make the black bean sauce. After making the beans as directed, pour off half the liquid and set aside. Puree half the beans in some of the remaining liquid and stir back into the pot. Heat 1 tablespoon of the oil over medium-high heat in a large, wide nonstick skillet, and add 1 tablespoon of the cumin and 1 to 2 teaspoons of the chili powder. Allow the spices to sizzle for about 30 seconds, then stir in the beans. Allow the beans to bubble and thicken for 10 to 15 minutes, stirring often and scraping the bottom and sides of the pan. They should resemble runny refried beans. Taste, adjust seasonings and transfer back to the bean pot. Clean and dry the pan.

2. Preheat the oven to 350 degrees. Oil two 2-quart baking dishes. Heat the skillet over medium-high heat, and add 1 tablespoon of the oil and a generous pinch each of cumin and chili powder. Add 3 tablespoons of the tomato sauce and stir together. One at a time, soften the tortillas in the mixture, turning as soon as the tortilla begins to buckle, about 10 seconds on each side. Use a spatula to scrape off excess sauce. Remove from the heat, and set aside in the baking dish or on a sheet pan. Add oil, spices and tomato sauce to the pan as needed, and continue to soften all of the tortillas.

3. Set aside 1 1/2 cups of the black bean sauce and 3/4 cup of the grated cheese. If necessary, thin out the bean sauce with the black bean broth that you set aside. To assemble the enchiladas, spread a large spoonful of black bean sauce over each tortilla, then a sprinkling of grated cheese. Roll up and place seam-side down in the baking dish. Fill each baking dish with one layer of the enchiladas; you should be able to get six enchiladas in each pan. When all of the tortillas have been filled, pour on the reserved sauce and sprinkle with the reserved cheese and the optional walnuts. Cover tightly with foil, and bake in the preheated oven for 30 to 40 minutes, until the cheese is bubbling. Uncover, garnish with chopped cilantro and serve using two spatulas, as these tend to fall apart. Pass salsa at the table.

Yield: Serves six

Advance preparation: The beans can be made through step 1 up to three days ahead. The enchiladas may be assembled and kept in the refrigerator overnight. Cover tightly with plastic and foil. Remember to remove the plastic before heating in the oven.

Mexican-style Skillet Vermicelli

8 oz. vermicelli, broken in half
2 tblsp. vegitable oil
1 onion minced
salt
pepper
2 garlic cloves minced
1/2 teaspoon cumin (toasted)
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
1 chipotle chili in adobo sauce, chopped fine
2 oz Monterrey Jack cheese shredded (1/2 cup)
1/4 cup minced cilantro
1/2 cup sour cream (for serving)


1) Toast the vermicelli with 1 tablespoon of the oil in a 12" skillet over medium high heat until golden, about 5 minutes. Transfer the noodles to a paper-towel-lined plate and let cool.

2) Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened (about 5 minutes)

3) Stir in the garlic and cumin and cook until fragrant, about 15 seconds. Stir in the tomatoes with their juice, the broth and the chipotle. Bring to a boil.

4) Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.

5) Season with Salt and Pepper to taste. Off the heat, sprinkle Monterrey Jack cheese, cover, allow cheese to melt, about 3 minutes. Sprinkle with cilantro. Serve passing the sour cream separately.

With Black Beans: Adding black beans and substitute the chicken broth for vegetable broth makes a one-dish vegetarian meal.

Mexican Chicken Soup

Ingredients

* 4 split (2 whole) chicken breasts, bone in, skin on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 2 cups chopped onions (2 onions)
* 1 cup chopped celery (2 stalks)
* 2 cups chopped carrots (4 carrots)
* 4 large cloves garlic, chopped
* 2 1/2 quarts chicken stock, preferably homemade
* 1 (28-ounce) can whole tomatoes in puree, crushed
* 2 to 4 jalapeno peppers, seeded and minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
* 6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.