How to make it

  • 1. Spray a medium sized skillet with PAM, pour in about 1 tbsp of olive oil, and set over medium flame. Add cumin seeds, then add the finely diced onions and 1/4 of the chopped garlic. After 1-2 minutes add 1/2 of the chopped jalapenos. Saute until onions have caramelized and the cumin gives off a smokey aroma. Add the black beans and saute till heated through. Using a potato masher, mash the beans in the pan. Add a little warm water when necessary, so the consistency resembles refried beans. Transfer to a dish and set aside.
  • 2. Wipe down the same pan (we don’t want to be cleaning dishes all night!) and use to saute the filling. Over medium heat spray pan with PAM and add 1 tbsp olive oil. Add the rainbow sliced onions, bell peppers and garlic. Add the remaining jalapenos. After a few minutes of sauteing, add garlic powder, onion powder, cayenne pepper, black pepper and salt (not too much because the cheese later will be salty!) Once the vegetables have sauteed and resemble veggie fajita filling, add chopped cilantro and set aside.
  • 3. Rinse the same pan and set over medium heat. Spray with PAM, and add the tortillas one at a time just to heat through and get some color. Remove from heat.
  • 4. Layering: On the tortilla put a layer of beans (be generous!) and top with sauteed vegetables. Top with shredded cheese and chives. Put another tortilla on the top. Carefully place in the heated pan, top with more shredded cheese, and cover the pan with a lid. Heat until cheese has melted. Transfer to a serving dish and top with enchilada sauce, a dollop of sour cream and sprinkle with chives and cilantro.
  • For the Enchilada Sauce:
  • 1. Saute the onions with garlic and jalapenos over medium heat. Transfer to a blender, add roasted peppers, and spices and blend until smooth. Strain if a smooth consistency is desired.

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  • jkirk 11 years ago
    Your right, this sounds way better than Taco Bell.
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