Black Bean and Asparagus Enchiladas with Green Enchilada Sauce

Her love for all things asparagus inspired me to try to come up with a way to use it in a Mexican inspired dish.

I have to be completely honest with you, both Brett and I were a little skeptical at first, but these turned out really good. I cleaned my plate and Brett ate so much he almost made himself sick.

And I must state for the record, roasted asparagus seriously rocks. Seriously. :-)

Green Enchilada Sauce

Makes enough for a large dish of enchiladas.

1 lb tomatillos, husked and cored

1 cup cold water

1/4 cup veggie broth

4 serrano peppers, seeded and minced

1 habanero, seeded and minced

1/2 yellow onion, minced

3 cloves of garlic, peeled

1 cup of cilantro, washed and shredded

juice of one lime

cinnamon

dash nutmeg

dash cocoa powder

cumin

paprika

dash white pepper

salt

1 tbsp good canola oil

Soak husked and cleaned tomatillos in cold water to 10-15 minutes.

While tomatillos are soaking, heat a few tablespoons of water in a small skillet. Add the peppers and onion and cook until soft, about 10 minutes.

Blend tomatillos and water in a food processor.

Add the rest of the ingredients and blend until very smooth.

Place sauce in a pan and simmer, covered for about 40 minutes.

Refrigerate for at least an hour to allow flavors to blend.

This sauce should last in the fridge about 2 weeks, it also freezes well.

The enchilada filling. So very good. I took the leftover filling into work the next day and ate it by itself for lunch! It was really good.

Black Bean and Asparagus Enchiladas

1 cup black beans, cooked

1 bunch of asparagus, woody ends discarded, roasted and sliced into bite sized pieces

2 small zucchini, roasted and sliced

1/2 bell pepper, roasted and sliced

1 poblano, roasted and sliced

1/4 onion, diced

2 cloves garlic, minced

3 serrano peppers, seeded and minced

cumin

chipotle chili powder

Mexican oregano

paprika

salt

vegan jack (optional)

Green Enchilada Sauce

corn tortillas (we used white corn)

sliced black olives

guacamole

When veggies are done roasting, reduce oven heat to 350.

Heat a few tablespoons of water in a small skillet. Add the onion, garlic and serrano peppers. Cook for about 10 minutes or until soft. Combine all the filling ingredients in a bowl and season to taste.

Spread enchilada sauce in the bottom of a baking dish.

Layer filling and a little bit of vegan jack (if desired) in warmed corn tortillas. Roll up and place in the pan. Top with a little more enchilada sauce.

Bake, uncovered for 30-35 minutes or until everything is bubbly and tortillas are getting crisp.

Top with olives and bake for another 2-3 minutes.

Let cool for a few minutes before serving.

Serve with guacamole.

Yum!

So, a bit of sad garden news to end this post. I did some research, and it looks like we started our pepper seeds a bit late this year. This means we are going to start picking up starts over the course of this week to transplant into pots this weekend. We did, however, learn a lot, and will know to start them much sooner next year. We are going to keep the New Mexican Chile start going, as they seem to be taking off and I've never seen a start of this pepper. We're hoping to at least get one or two peppers off of it so we can save their seeds.

Anyways.... I'll leave you with a couple of cute kitty pictures.

We've created a monster. Brett thought it was cute that Nermal was getting interested in the sink one day not too long ago. She then discovered that she could drink the running water out of the sink. Now she will only drink the running water out of the sink. And she demands it, by loudly and constantly meowing when she's thirsty. I don't think she's drank out of her water bowl for a month. Let's just say it used to be cute and now we're stuck doing it! :-)

Gabby never misses an opportunity to get in a bag.

'Til next time!