Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Black Bean Soup

on September 2, 2013

Today I made black bean soup and rice for dinner, using the soup recipe from Marion Cunningham’s “The Supper Book” (black beans, onion, bell pepper, garlic, oregano, cayenne and black pepper).  I made it with the intent to use the leftovers to make tortillas enfrijoladas (tortillas in black bean sauce), that I saw on Rick Bayless’ “Mexico One Plate At A Time” show.  I put the rice on top of the soup, like Rachael Ray does.  I don’t remember why she serves her stew & rice that way, but I like it because 1)  you can see how much soup you have, and 2) you can alternate bites of rice + soup, with just plain soup.


You might notice the adjective “enfrijoladas” is similar to “enchiladas.”  According to Robb Walsh’s book, “The Tex-Mex Cookbook”:
“Although we all use it as a noun, ‘enchiladas’ is actually an adjective in Spanish.  The real name of the dish is tortillas enchiladas, or ‘chilied tortillas,’ and it refers to the original method of preparation, which called for tortillas to be dipped in chile sauce and lightly fried.  Tortillas enchiladas were called enchiladas for short, and now we only remember the nickname.”

So, basically “tortillas enfrijoladas” are tortillas dipped in a black bean sauce.  I’ll be making them later this week.


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