I’m so glad it’s going to be both sunny and chilly this weekend, because that’s my favorite weather for cooking. It’s the perfect weather to make stews or soups that need to sit on the stove for a while without the whole apartment getting hot and stuffy.

Here’s a good recipe that I made for dinner recently. Now, I’m not claiming that my recipe is authentic in any way. (Even though I’m Latina, and have eaten my fair share, I’m not an enchilada expert.) It’s just a fun dish that I put together one evening using ingredients that I found at my local grocery store or that I already had in my kitchen. And that’s what we’ve tried to focus on with Bronx Foodie. Feel free to search the web for similar recipes and have fun cooking! And stay tuned for future posts on spring cleaning, Bronx food trucks, and easy recipes that I’m working on for fish tacos and Dominican chicken stew.

Black Bean Enchiladas
1 can of black beans (I cooked them from scratch, but canned is a great time saver)
2 teaspoons minced garlic
2 teaspoons of chili powder
1/4 cup of chopped roasted red pepper
2 cans of tomato sauce (I used Goya)
1/2 white onion chopped
1-2 tablespoons salt (taste as you go)
handful of cilantro
4 corn tortillas
Shredded jack cheese to put on top (handful)

Empty the entire can (beans and water) into a pot. Add another cup of water along with tomato sauce, garlic, onions, pepper and spices. Taste as you go and feel free to add other spices. Let everything come to a boil for about 30 minutes until you get a nice thick sauce. Add the cilantro when the mixture is almost done.

Then place beans in the tortillas and wrap them with the fold on the bottom. Place the extra sauce on top of the tortillas and then sprinkle the cheese. Cook in the oven at 350 degrees for 20 minutes.And your done. Enjoy!