Mexican Chicken Tortillas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a delicious and satisfying family meal for 4 people, the first I have ever cooked using black turtle beans. Preparation time does not include soaking and cooking, if dried black beans are used. If choosing the latter, I highly recommend Becky Fenter's Black Beans Black Beans, which I have adapted, slightly (see below). Ingredients:
15 ounces cooked black turtle beans |
2 tablespoons olive oil |
1 lb boneless skinless chicken thighs, sliced into strips |
1 yellow onion, peeled and chopped |
2 red bell peppers, sliced |
1 cup corn kernel (frozen, or canned) |
2 cups sour cream |
3 cups grated monterey jack cheese or 3 cups mexican blend cheese or 3 cups matured cheddar cheese |
2 tablespoons chopped pickled jalapeno peppers |
1 teaspoon commercial ground cumin (or grind a teaspoon of cumin seeds in a mortar and pestle) |
salt, freshly ground to taste |
8 -10 8-inch flour tortillas |
olive oil or butter, to grease lasagne dish |
4 tablespoons sliced black olives |
1/2 cup chopped fresh cilantro |
Directions:
1. Rinse and drain 1 x 15 ounce can of black beans.
2. Alternatively, cook 1 cup of dried black beans as per Becky Fenter's Black Bean Black Beans.
3. As I was short of time, I adapted Becky's recipe.
4. I followed steps 1 and 2, then used the'quick-soak' method (cover the beans with a generous amount of water, place lid over pot, bring water to the boil, boil 2 minutes, remover lid, and let beans sit one hour, then drain.) Then continue with steps 5 to 8, inclusive, of Becky's recipe, but simmer the beans for two hours, instead of one.
5. Do not add any salt during this cooking process or beans will toughen!
6. Place drained beans in a large bowl.
7. Saute strips of chicken meat, in two batches, in 1 tablespoon of olive oil.
8. Remove from pan and place in the bowl with the beans.
9. Heat the remaining tablespoon of olive oil in the same pan, add onion and cook for 2 minutes.
10. Add red pepper, and continue sauteing over moderate heat until just tender.
11. Quickly add the corn and cook gently, stirring, until just heated.
12. Transfer onion, red pepper and corn mixture, along with 1 1/2 cups of sour cream, 1/2 the grated cheese, Jalapeno peppers, ground cumin and salt to taste, to the bowl with the beans and chicken, and mix well.
13. Grease the bottom of a lasagne pan with olive oil or butter.
14. Arrange half the tortillas over the bottom of the prepared pan, overlapping slightly if necessary.
15. Top tortillas with black bean, chicken and red pepper mixture.
16. Place remaining tortillas over the top, then sprinkle with the remaining cheese.
17. Bake in a pre-heated 350 deg.
18. F oven for 40 minutes, until cheese is melted and browned.
19. Serve garnished with black olives and fresh cilantro, and hand around the remaining sour cream separately.
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