Vegetarian Enchiladas and best cheap tequila for margaritas
Vegetarian Enchiladas with Black Beans, Corn & Spinach: This Vegetarian Enchiladas is a true flavor powerhouses. They are filled with tasty black beans vegetables corn and spinach that add a pop of color. The dish is coated in a rich, velvety chili sauce. This sauce is certainly fragrant with spices, but don’t worry it’s not super spicy.
Top 5 Tequilas under $30 to go with this meal.
El Destilador blanco tequila. Price: $15. …
El Destilador is not too sweet or too strong, it has two flavor notes that tend to be associated with blanco/silver tequilas. 100% blue agave silver tequila that has a price tag that doesn’t make your wallet start to cry. Its rich agave notes stand up to other flavors you’d typically taste in a cocktail, allowing the tequila to star without overpowering everything else.
Lunazul blanco tequila. Price: $19.99. …
Lunazul blanco tequila can be considered a simple tequila. Lunazul blanco is smooth, balanced tequila allowing the pure agave flavor to put a smile on your face. The pronounced flavors of agave, pepper, and vanilla in each sip.
Cazadores Tequila Reposado. Price: $19.99. …
Cazadores Tequila developed in 1922 in the Mexican community of Arandas, the small-batch Cazadores Reposado is made with 100% blue agave, for up to a year in American oak barrels. The end product is a fresh agave loaded with flavors with vanilla and woody notes.
Tequila Corralejo Silver. Price: $21.99. …
Tequila Corralejo Silver is one of the few tequilas made in Guanajuato Mexico, made with unique projection methods using only the finest agave. This tequila has a smooth and velvety taste with a splash of bright fruit, honey, and a hint of peppercorn shining through. This tequila is begging you to sip it straight and chilled — ideally on the beach.
Cimarron reposado tequila. Price: $24. …
This is another 100% agave tequila that’s aged for six months in oak barrel, delivering a light amber color and soft, subtle flavors of caramel and vanilla. The smoothness and dryness of the spirit allows you to control the drink’s sweetness level from a boozy fresh tequila tonic to a fruit-forward tequila sunrise.
Vegetable Enchiladas with Black Beans, Corn & Spinach
- 1 pkt taco seasoning
- 2 Tbsp tomato paste
- 1 pkt vegetable broth
- 6 oz sharp cheddar
- 1 oz scallions
- 1 can black beans
- 3 oz baby spinach
- 2 oz pickled jalapeños
- 2½ oz corn kernels
- 8 6-in corn tortillas
- kosher salt & ground pepper
- neutral oil such as vegetable
- all-purpose flour
- Make sauce: Preheat oven to 425°Heat 1 tablespoon oil in a medium saucepan over medium. Add taco seasoning, 2 tablespoons of tomato paste (save rest for own usand 1 tablespoon flour; cook, whisking for 1 minute. Slowly whisk in 1¼ cups water and broth concentrate; bring to a simmer. Cook until slightly thickened, about 10 minutes. Season with ½ teaspoon salt.
- Prep ingredients: Grate cheese on large holes of a box grater. Trim ends from scallions then thinly slice, keeping dark greens separate. Rinse and drain black beans. Finely chop spinach. Finely chop 1 tablespoon pickled jalapeños.
- Assemble the filling: In a large bowl, combine beans, corn, scallion whites, spinach, chopped jalapeños, and ⅔ of the cheese. Season with ¾ teaspoon salt and a few grinds pepper, and stir to combine.
- Heat tortillas: Brush tortillas on both sides with oil, place on a rimmed baking sheet (overlapping is fine). Bake tortillas on the center oven rack until just warmed and softened, about 2 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out, keep covered until ready to use.
- Assemble enchiladas: Lightly oil the inside of a medium baking dish or ovenproof skillet. Pour ¼ cup sauce in baking dish and spread to coat the bottom. Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ⅓ cup each); roll up tightly and arrange, seam side-down, in the baking dish. Top with remaining sauce.
- Bake enchiladas & serve: Sprinkle enchiladas with remaining cheese and bake on center oven rack until browned and bubbling, 18–22 minutes. Sprinkle scallion greens on top and serve with remaining jalapeños on the side.