Garlic and Bean Enchiladas

There is so much to tell you about!  My birthday cake (cinnamon roll cheesecake, and it was as delicious as it sounds, thank you mommy), Thanksgiving, new pies and tarts, Thanksgiving, stuffing and stuffed mushrooms and, oh yeah, did I forget to mention THANKSGIVING HAPPENED LAST WEEK?  Which really is my only defense as to why it has taken me so long to get back on here.  It took me way too long to organize my photos from the baking, cooking, eating bonanza, let alone blog about it.  

Which totally explains why, instead of getting into the heart of the decadence and diving into pie recipes head first, I am giving you this.  Last night's dinner.  And consequently, today's (and tomorrow's and Friday's) lunch. Garlic and bean enchiladas smothered in salsa verde and less cheese than I personally prefer, but so it goes the week following Thanksgiving.  

I discovered this recipe the summer I lived in Rhode Island, back when I was the only one who knew how to cook and I would exchange homemade dinners for freshly made margaritas at least once a week.  While I haven't made it since that summer, I remember it being two things:  a small pain in the butt to make and quite tasty.  Being as I'm now older and wiser, I think I have managed to cut back on the first , and after lunch today I can confirm the second: still tasty!

The original recipe, safely pasted into my big green cookbook, calls for things like thinly slicing EIGHT cloves of garlic and pre-frying the corn tortillas in a good inch of oil.  All I can say to that is, get yourself one of these things and chop the damn garlic and there is no need to be deep frying anything.  As stated above, it's the week after Thanksgiving!  Not only will your stomach love you for laying off the leftover turkey and candied yams, but I'm pretty sure your thighs aren't going to complain about something not being deep fried.  Instead, poor a small amount of oil in a skillet and heat the tortillas a few seconds on each side, letting them blister.  And all of a sudden, you have a quick, healthy meal.  Healthy because salsa is good for you and we're going light on the cheese, remember??  (And if you sprinkle on a little more while no one is looking, I promise it'll be our little secret!)  Guten Appetit!

Garlic and Bean Enchiladas

I promise that these are not as garlicky as they sound.   Also, they can be made the night before, all the way up through smothering it in salsa and cheese.  Plus, if you grate the cheese the night before, they'll be in the oven in a minute flat!  Just cover the naked enchiladas and refrigerate them over night.

2 Tbsp. Canola oil, plus more for warm tortillas
8 garlic cloves, finely chopped
2 cans cannellini beans, drained
1/3 c. chicken broth
2 tsp. ground cumin
salt and pepper, to taste
10-12 corn tortillas
2 cups salsa verde
1 1/2 c. pepper jack cheese, shredded (about 1/2 a brick)

Preheat oven to 375.  Over medium heat, heat oil in sauce pan until hot.  Add garlic and cook, stirring the whole time until golden and fragrant, about 2 minutes.  Add beans and chicken broth.  Season with cumin, salt and pepper to taste.  Continue cooking until soft, mashing beans to desired consistency, about 7-9 minutes.

In cast iron skillet, heat a small amount of oil.  One by one, warm tortillas a few seconds on each side until a little blistered.  Let drain on paper towels.

To make enchiladas, take one tortilla and fill with a few good spoonfuls of the garlic and bean mixture.  Roll up tightly and place in a greased 9-by-13 baking dish.  Fill tortillas until all the bean mixture is gone.  If making the night before, stop here.  If not, pour salsa over enchiladas until covered.  Sprinkled cheese over top.  Bake in 375 degree oven until cheese is melted and salsa is bubbling, about 20-22 minutes.