My laptop was in the shop yesterday . . . so not good. I could do almost everything on my phone but I couldn't write a blog post so yesterday's post had to wait until today. Fortunately the computer only needed a new jack for the power cord. And, the computer guy was nice enough to clean the fans while he had it open so now my computer doesn't sound like a jet taking off.
Yesterday was a milestone day for my son, Cameron. He had his last exam and is now officially done with secondary education. He has been offered a place at the University of St Andrews for the term starting in October 2014. We all are very proud of him.
Last night for dinner we had bean and cheese burritos baked in the oven, smothered with home made enchilada sauce. If you were to order these in a restaurant they would be called "Wet Burritos". They were delicious and so filling. I was stuffed with one and Larry and Connor managed one and a half each. You could put less filling in each and make more of them, but I try to limit the "bread" so I use more filling and only have one tortilla. I made eight, so that left one and a half for Cameron for his lunch today, one for Larry for his lunch today, and one and a half for Connor to have for his Sunday dinner because he doesn't care for mince rolls. I cut up some Granny Smith apples too and we all had more than enough to eat.
8 flour tortillas
refried beans (recipe below)
enchilada sauce (recipe below)
Preheat oven to 375f/190c
Heat the beans, put about 1/3-1/2 cup in each tortilla and top with grated cheese. To roll, fold the two sides in, fold the bottom up to the middle and then bring the top down over that. Like an envelope. Line a pan with foil (to make clean up easier) spread some enchilada sauce over the bottom (about a cup) and then put the rolled burritos, seam side down, on top of the sauce. Top with more sauce, about a cup or so, and bake until bubbly, about15 minutes or so. Top with grated cheese and continue heating until the cheese is melted. Let rest about 5 minutes before serving. Serve with diced onions, salsa, sour cream and/or guacamole.
Enchilada Sauce (I doubled it so I could freeze some for another time)
1/4 cup vegetable oil
2 tablespoons self raising flour (I don't know why self raising but that is what the original recipe called for so I use it.)
1/4 cup chilli powder, I used half mild and half hot, but we like spicy
8 ounces tomato sauce
1 1/2 cup water
1/4 teaspoon ground cumin
1/4 teaspoon onion powder
14 teaspoon garlic powder
pinch of salt if desired
In a saucepan, heat oil, flour and chilli powder until the colour changes to light brown. Whisk in the rest of the ingredients and cook, while whisking over medium heat, until thickened.
Crock Pot "Refried" Beans
1 package (1 pound or 500 grams) of dried pinto beans, washed and soaked overnight.
8 cloves of garlic, minced or pressed
1/4 cup cumin
2 large vegetable stock cubes (to make 4 cups of stock)
1-3 seeded jalapeños, cut in chunks. Use rubber gloves while you are doing this to protect your skin from the oils.
1 large white onion, peeled and cut in big chunks
1 large red onion, peeled and cut in big chunks
1 tablespoon mild chilli powder
Put the beans along with everything else, except the water, into a crock pot. Add enough water to cover the beans and vegetables. Cook on high for two hours and then put on low until you are ready to serve, at least three hours or, if you are going to be gone all day, cook on low for 8 or more hours. Use a stick blender to purée the beans and vegetables right in the crock pot or else transfer it to a food processor in batches to do the same. If you want more texture to your beans you can dice the onions and peppers small before you put them in the crock pot and then use a potato masher to achieve the desired consistency. This made enough for 8 very full burritos and about 2 cups to freeze for a side dish the next time we have tacos.
|Crock Pot Refried Beans|