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. Therefore this sauce is certainly fragrant with spices, but don’t worry it’s not super spicy.
Keys to make the perfect Vegetarian Enchiladas
Most of this meal is about chopping and shredding, the hardest part is assembling the 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.
The perfect ratio of margarita mix to tequila
To mix up into a classic margarita I do about 3 ounces of margarita mix, 2 ounces of silver tequila, and 1 ounce triple sec. Shake it up with ice and serve serve in a salt rimmed glass with a wedge of fresh lime.
Three things to avoid when making a margarita
Don’t use pre-squeezed lime juice: There are three things in a margarita: tequila, lime juice, and Cointreau Triple Sec. Make sure you’re using fresh lime juice to give your margaritas the best flavor. The pre-squeezed, pre-packaged lime juice you’ll find in the grocery store uses lime oil to give it more flavor, and you want pure lime juice.
Tiny ice are bad for margarita’s: Small pieces of ice will melt faster than bigger pieces of ice, in turn diluting your margarita. Always use bigger pieces of ice for the best results.
Skip the margarita mix: The best margarita are the simplest margarita. Don’t use margarita mix, which can have high fructose corn syrup, artificial colors, and other ingredients you want to avoid.
History of Tequila
Tequila first produced in the 16th century a small town called Tequila. The city officially established until 1666. Tequila A fermented beverage from the agave plant. Known as pulque used in pre-Columbian central Mexico. Also this drink was a staple in there culture before Europeans concord the central america. As a result the Spanish conquistadors ran out of their own brandy, in short they began to distill agave. Tequila one of North America‘s first indigenous distilled spirits
Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884–1885. He became the first to export tequila to the United States. The original name Tequila was Tequila Extract. But was shortened to just “Tequila” for the American markets. Don Cenobio’s grandson Don Francisco Javier gained international attention. He insisted that “there cannot be tequila where there are no agaves!” His efforts led to the practice that real tequila can come only from the State of Jalisco.
In a move to take ownership of the term “tequila,”. The Mexican government declared the term as its intellectual property in 1974. Opening a new door of business opportunity and international gain for the country of Mexico as a whole.
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. El Destilador has two flavor notes 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 is a simple tequila. Lunazul blanco is smooth, balanced tequila 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. Cazadores Reposado made with 100% blue agave. The end product a fresh agave loaded with flavors with vanilla and woody notes.
Tequila Corralejo Silver. Price: $21.99. …
Tequila Corralejo Silver 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. 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. …
Cimarron reposado is 100% agave tequila. 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.