It’s a Thursday. There’s nothing really special about today- it’s overcast, starting to feel like fall, my daily routine is all the same. There is nothing really special about today, except that today I am fasting.
Fasting is not something I frequently do. In case you were curious, I really love food. I love cooking it, and I love eating it. LOVE eating. Therefore, fasting does not frequently enter the equation.
The reasons for fasting are widespread and can be unique to each person. Thus, the reactions and impact fasting can have on people varies with each person.
I have fasted a few times before, and while never easy, I have learned to appreciate the experience. There are not many people in this world who have never been forced to experience hunger because they do not have enough. I am one of those people, one of those people who has always had access to food.
However, today, as I enter another hour without food, I am reminded of what it feels like to be empty. I am reminded of the physical side effects of hunger- dizziness and exhaustion, and of the emotional instability that can often tag along with hunger (affectionately called being ‘hangry’).
I am not telling you all this information to suggest that you should fast, that is a personal choice! However, I am sharing this with you, because fasting without fail, makes me appreciate food in a deeper way.
Thus, I am so happy to share this recipe with you, knowing that a few weeks ago I had the privilege of digging into these delicious enchiladas, letting that food nourish my body, and sharing that meal at a table with people I love. There are truly few better things than that.
- 1 ½ cups shredded cheddar cheese, divided
- 1 ½ cups shredded Monterey Jack cheese, divided
- 2 teaspoons vegetable oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 3 ½ cups pitted, peeled and chopped fresh mangoes (between 2-3 whole mangoes)
- 22 ounces canned black beans, drained and rinsed
- ¼ cup minced pickled jalapenos
- 3 Tablespoons fresh lime juice, divided
- 1 teaspoon salt
- ½ cup chopped fresh cilantro
- 15 to 20 ounces canned mild red enchilada sauce
- 10 whole wheat flour tortillas (OR corn tortillas if gluten free!)
- Optional toppings: ½ cup sour cream, 1 avocado, pitted, peeled, and sliced
- Preheat the oven to 350˚F. Lightly coat a 9 x 13 inch baking pan with a thin layer of cooking spray and set aside.
- In a small bowl, mix together the two cheeses (3 cups in total) and set aside.
- In a large skillet, heat the olive oil over medium heat. Add in the onions and bell pepper, and sauté for five minutes, or until softened.
- Add the mangoes, black beans, jalapeno, 1 Tablespoon of lime juice, and salt to the pan. Mix well and cook until the ingredients are heated through.
- Remove the pan from the heat, and stir in the cilantro and two cups of cheese.
- On a clean surface, spread out each tortilla one by one. Spoon 1 Tablespoon of the enchilada sauce on the tortilla, and then top with approximately ½ cup of the mango bean mixture. Spread the mixture evenly, roll the tortilla up, and place seam down in the baking dish.
- Once all tortillas are assembled and in the baking dish, mix the remaining 2 Tablespoons of lime juice with the remaining enchilada sauce, and pour over the top of the enchiladas. Top with the remaining 1 cup of cheese.
- Spray a sheet of foil with cooking spray, tightly wrap the baking dish, and cook for 30 minutes. Remove the foil and bake an additional 8-10 minutes, or until the cheese is melted and the sauce lightly bubbles.
- Optional: top each enchilada with a dollop of sour cream and a slice of avocado!
Notes and Tips!:
- Vegan? Use corn tortillas, and substitute in vegan cheese and avocado instead of sour cream!
- Source: Peace Meals by The Junior League of Houston, Inc.
- Love this recipe? Check out these other delicious Southwestern dishes from ‘A Rented Kitchen’ (Recipe links found below!)
Chipotle Tofu Tacos with Cilantro Quinoa and Mango
Spiced Black Bean and Corn Tacos