Enchiladas without Subtext.

So now I am just going to give you a damn recipe instead of musing about life because sometimes life makes me tired, and this is one of those times. 

My husband mocks me because I believe that certain foods are hot weather foods while others are cold weather foods. But he's a dummy, because I am totally right. Who on earth wants to eat a stew in 100 degree weather? Not this broad, I tell you what. That said, spicy foods are good in the summer. I don't know why, but they just are and I am pretty sure my Time-Life Foods of the World cookbook series told me so.

Oh, and if you have not read any of those Foods of the World books, you are missing out. For one thing, the photos are awesome, because they are from the 1960s and everyone has absurd hair and terrible glasses. They are also exceptionally well-written, and they were ahead of their time, exposing Americans to ethnic cuisines from all over the world. I have maybe ten of them, but I yearn for more. YEARN. See? You can hear me yearning for them. It's like a low buzz  emanating from the Jersey Shore. 

Anyway. Where was I? Shut up. 

Wegmans Delightful Black Bean Enchizladas

I stole this recipe from Wegmans because that's how I roll. The only way I tweaked it was to use sharp cheddar instead of wussy shredded Mexican cheese that's not even authentic, and also, I refuse to spend $5087 on Wegman's Caribbean Black Bean Soup. I used a can of freaking Amy's Black Bean Soup and it came out just fine. 

This is spicy but not too spicy because I know you are all very fragile. And because I want to die young, I smother it in sour cream. I embrace my American right to become morbidly obese. 

1/4 cup of Olive Oil
4 cloves of garlic
1/4 cup of flour
3 Tbsp Mexican-Style Chili Pow der
1/2 tsp ground cumin
2 Tbsp chicken broth
1 quart water (four cups of H20)
1 can (15 oz) plain, canned, nasty tomato sauce
2 cans (15.5 oz each) of Black Beans, rinsed and drained, divided
15 oz can of Amy's Black Bean Soup 
1 pkg (16 oz) + 1 pkg (8 oz)  Shredded Mexican Cheese (or, if you are cool like me, Sharp Cheddar)
 divided
2 pkgs (10 oz each)  White Corn Tortillas  
1 bunch green onions, trimmed, sliced thinly
You'll Need: Stockpot, two 9 x 13 casserole dishes, potato masher

Directions
Preheat oven to 350 degrees.Go lie down. No, kidding! Get your ass up and make this stuff. Stop it. 

1. Make sauce: Add oil to stockpot on MEDIUM; add garlic. Cook, stirring,
1-2 min. Add flour, chili pow der, and cumin; stir to combine. Cook,
stirring, 1-2 min. Add bouillon, w ater, and tomato sauce. Bring to a boil
on MEDIUM-HIGH, stirring continuously. Cook 1-2 min, until sauce is
slightly thickened. Set aside. Note: I don't like that Wegmans capitalizes MEDIUM and MEDIUM-HIGH. it seems hostile. 

2. Make filling: Mash 1 can beans in mixing bow l. Add second can of
beans, soup, and 16 oz cheese. Mix to combine. Set aside.

3 .Spread about 1/4 cup of sauce on bottomof each casserole
dish. Spread 1/4 cup filling dow n each tortilla center. Roll one long
edge towards middle to enclose filling; keep rolling into cigar shape. (By the way, it depresses me that you need a recipe to tell you this.) Set
aside.

4. Arrange enchiladas in 2 row s of 6 in each casserole dish.Pour remaining sauce over enchiladas. Sprinkle half of remaining 8 oz pkg cheese over each; top  with green onion.

5. Bake uncovered 25-30 min, until sauce is bubbling.  Rest 5-10 min before serving.

This makes about 500,000 enchiladas so be forewarned. But it's so, so, good.