finding this little gem turned out to be a glorious excursion. i was completely sucked into the store and left with dreams of tea parties, bbq cookouts, and gourmet dinners. my love for antique books became a problem..
snuggled in the heart of noe valley is omnivore books, an all food bookstore. the old butcher shop sells new, antiquarian, and collectible books and offers centuries of knowledge on growing, raising, and cooking food. chefs from all over come for signings to the small shop.
pinto bean enchiladas. these are healthy, spicy, warm, mushy rolls of goodness. my boyfriend, who can’t imagine going a day without eating meat, LOVED them – they may be his favorite meal that i have made for him. my friend who doesn’t love spicy foods, finished two plates. actually, we all finished 2 plates worth. we were all happily tootin’ by the end of the day. beans ARE a wonderful fruit 🙂
onion, garlic, flour and spices.
roll ’em up.
ready for the oven.
pinto bean enchiladas
*adapted for real people with less time and $$ from vegan family meals
3 cans pinto beans – beans and broth separated
for the enchilada sauce….
2 tablespoons cooking oil
1 onion, finely chopped
6 cloves of garlic, minced
2 teaspoons cayenne pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 cup flour
2 tablespoons soy sauce
1 1/2 tablespoons miso paste
for the enchiladas…
1/4 cup cooking oil
12 fresh corn tortillas
1/4 cup thinly sliced scallions
1. heat 2 tablespoons oil in a large saucepan over medium-high heat. add the onion and garlic and saute for about 8 minutes.
2. stir in the cayenne, coriander, cumin, cinnamon, and flour.
3. separate the broth from the cans of beans (should have about 2 cups) and add that with 2 1/2 cups of water to the saucepan. whisk constantly.
4. whisk in the soy sauce and miso.
5. simmer gently until the sauce thickens and it tastes divine – about 10 minutes. season to taste with salt.
1. preheat the oven to 350°F. spoon 2 cups of the sauce into the bottom of a 13x9x2″ baking pan.
2. heat the 1/4 cup oil in a large skillet over medium-high heat. fry the tortillas, one at a time, until they become crisp on the edges – 20 seconds per side. lay the tortillas on paper towels to absorb excess oil.
3. mash the beans with a potato masher and add 3/4 cup of the sauce to them – season with salt to taste.
4. spoon a generous 3 tablespoons of the bean mixture down the center of each tortilla. roll up the tortilla and place, seam-side down, into the prepared baking dish.
5. spoon the remaining sauce over the enchiladas in the baking pan.
6. bake until the sauce is bubbling, about 30 minutes.
7. top with greek yogurt and scallions – bueno!