Homemade White Bean and Prosciutto Ravioli

Homemade White Bean and Prosciutto Ravioli

With Simple Tomato Sauce

Simple Tomato Sauce
Quick and Easy Tomato Sauce
Check out this recipe
Tomato Sauce

I decided to make the ravioli heart shaped in honor of Valentine’s Day but you can make them square or round. I use an egg pasta dough for ravioli because I like the silkiness that the eggs give the pasta dough. This is a fresh pasta so it is best made and eaten the same day. You can freeze the ravioli for up to a month.

I use the Antree stand mixer attachment available on Amazon to roll the pasta into long thin sheets. Remember, you are placing two layers of pasta on top of one another so you do not want the pasta sheets to be too thick or else the ravioli will be too doughy.

Humidity plays a big roll when you are making pasta dough. If it is very dry like it is in the winter you will need to add a bit more moisture to your dough to achieve the right texture and consistency. The dough needs to come together in a ball before you begin kneading it. Kneading will take about 10 minutes. You will know that you have kneaded enough when you are able to stretch a piece without it tearing. The dough should look silky and not stick to your hands. If the dough feels too wet add a little flour and keep kneading. It is much more difficult to add moisture to dry dough so make sure the dough is moist enough and comes together in a shaggy ball before you start kneading. If it feels too crumbly and dry you should add another egg and a tablespoon of water.

This Is Important:

You MUST let the dough rest for a half hour before you start rolling it. After you have kneaded the dough and it looks silky and is not sticky and you can take a little piece off and stretch it without breaking you are now ready to let the dough rest. Wrap the Pasta dough in plastic wrap and let it sit on the counter for a half hour. If you are planning on making ravioli than use this time to make the filling.

What Type Of Flour Should I Use?

I like to use all purpose flour with a little semolina flour mixed in. Typically I use 3 parts all purpose and 1 part semolina. You can also use “00” flour but I prefer to use “00” for pizza dough, not pasta dough. It’s really up to you. All purpose flour makes the pasta silkier, the semolina adds a little roughness to it. The semolina flour helps the sauce stick to the pasta.

What Can I Fill The Ravioli With?

In this recipe I fill the ravioli with a puree of garlic, prosciutto and white beans. You can fill the ravioli with ricotta or ricotta and spinach. You can also puree green peas to fill the pasta. The possibilities are endless so be creative. You just need to make sure that the filling is a puree and not clumpy. When you make the ravioli you need to make sure that there is no air trapped in the ravioli so make sure the ravioli fits snug around the filling.

Rate this Recipe
5 from 2 votes
Print Recipe

Homemade Egg Pasta Dough

Egg pasta dough is perfect for making ravioli and fettuccini
Prep Time15 mins
Resting Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: fresh pasta
Servings: 6 people
Calories: 237kcal

Equipment

  • pasta roller

Ingredients

  • cups AP flour
  • ½ cup semolina flour
  • 3 eggs room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp water if dough is too dry

Instructions

  • Mix flours and salt together and pour on counter
  • make a large well in flour
  • add eggs and oil in center of well
  • slowly incorporate flour using a fork
  • when all the flour is mixed in gather dough into a ball
  • knead dough until smooth and silky. About 10 minutes
  • Take a small piece of dough off and try to stretch it. If it stretches a couple of inches without breaking then you have kneaded enough.
  • Wrap dough in plastic and let is rest at room temperature for 30 minutes
  • cut dough into 4 pieces and roll dough into an oval shape with a rolling pin. Then roll through a pasta roller until desired thickness. Start with the widest setting #1 and keep making the roller more narrow. For ravioli roll dough until #6. Fettuccini can be rolled to #6 or #7. Very thin pasta like cappellini should be rolled to #7 or #8

Nutrition

Serving: 1person | Calories: 237kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 420mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 20mg | Iron: 2mg
Rate this Recipe
5 from 2 votes
Print Recipe

Homemade White Bean and Prosciutto Ravioli

with simple tomato sauce
Prep Time30 mins
Cook Time10 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: fresh pasta, ravioli
Servings: 6 people

Equipment

  • cookie cutter or pasta cutter

Ingredients

  • Jenn's Fresh Egg Pasta Dough Recipe
  • 1 egg
  • 1 tbsp water

Filling

  • 2 oz cubed prosciutto
  • 15 oz can of white beans drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp garlic chopped
  • ¼ tsp black pepper
  • ½ tbsp Italian Parsley chopped

Instructions

Filling

  • heat olive oil in pan
  • add garlic and saute for 2 minutes
  • add prosciutto and white beans and saute for another 2 minutes
  • add parsley
  • puree in food processor and set aside
  • roll out pasta dough into long strips
  • roll pasta through until #7 thickness on pasta roller
  • use a heart shaped or round cookie cutter to cut shapes out of the dough
  • place a small amount of white bean puree on one ravioli half
  • beat egg and water to make an egg wash
  • use your finger to put egg wash around the rim of another ravioli half
  • press together around the rim sealing the ravioli together
  • place on a parchment line baking sheet and cover with a dish towel.
  • boil ravioli in unsalted water for 5 minutes and serve with Jenn's Simple Tomato Sauce and grated Parmigiana Reggiano

Savory Parmesan Flan

Savory Parmesan Flan

An elegant appetizer that is easy to make and tastes great

I love appetizers that are interesting but easy to prepare. I love serving soup or salad to start but sometimes I want something a little different so this parmesan flan makes a great alternative. When I invite friends over there are usually some dietary requirements that need to be taken into consideration when choosing a menu to serve. This parmesan flan recipe is easy to prepare and can be adapted to fit many diets. If you would like to keep it vegetarian then serve it with blistered tomatoes, roasted artichoke hearts and arugula. If your guests aren’t vegetarian then I recommend serving the flan with Prosciutto di Parma, Arugula and Blistered Tomatoes. The flans come together very quickly and then need to be baked in ramekins that are placed in a water bath for 20 minutes. To do this you will place the ramekins in a baking dish and then pour boiling water in the baking dish until ramekins are submerged half way in the water. This is a necessary way to make any flan, whether sweet or savory. It insures the the edges do not get burned and that the flan cooks evenly.

I also love the silky texture of flan. It’s almost like a spread and I have seen some of my guests use a knife to put it on a little bread before eating it. Why not? It is like a cheesy spread. The parmesan flavor is dominate in the dish but is softened by the milk and cream. It is essential to grate your own parmesan cheese and not use packaged grated cheese. I prefer Parmigiana Reggiano. Freshly grated cheese is much lighter and airier than packaged grated cheese. I like to grind some additional black pepper over the flan before serving it. I love the way the black pepper looks on top of the creamy white flan.

Should I serve the Parmesan Flan hot or cold?

I like to serve the flan a bit warm. It doesn’t have to be hot but I do not like it cold. You can time it so the flans come out of the oven 30 minutes before your guests arrive. The flan will need to cool for 15 minutes before you invert them onto the plate and add the arugula, blistered tomatoes, basil and prosciutto. You can set the plates aside so the appetizer is ready to serve when your guests arrive.

What else can I serve the Parmesan Flan with?

You can really serve the parmesan flan with a lot of things. Think of it as creamy, silky parmesan. It works well as a side dish too. You can serve it with grilled fish or chicken with some sautéed spinach. It is also delicious next to a sliced sirloin steak or filet mignon. Next time you make an antipasto plate think about making the flan to serve on the board next to the prosciutto and salami.

Rate this Recipe
5 from 4 votes
Print Recipe

Parmesan Flan with Blistered Tomatoes and Arugula

savory parmesan flan
Prep Time15 mins
Cook Time20 mins
Resting Time15 mins
Total Time50 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: cheese dish
Servings: 4 people
Calories: 265kcal

Equipment

  • (4) 6 oz ramekins

Ingredients

Parmesan Flan

  • ½ cup milk
  • ½ cup heavy cream
  • 1 tsp cornstarch diluted in 1 tbsp water
  • 1 clove garlic peeled
  • 2 large eggs
  • 1 cup freshly grated Parmigiana Reggiano cheese
  • tsp salt
  • tsp black pepper plus more to sprinkle on top
  • pinch nutmeg

Blistered Tomatoes

  • 20 grape tomatoes
  • 1 tbsp olive oil
  • tsp salt
  • tsp black pepper

Instructions

Parmesan Flan

  • preheat oven to 350
  • Put milk and heavy cream in saucepan
  • add cornstarch and water mixture
  • add whole pealed garlic clove, salt, pepper and nutmeg
  • warm milk on low flame until hot but not boiling
  • whisk eggs
  • slowly add milk mixture to eggs being careful not to cook the eggs
  • strain through fine sieve
  • blend in freshly grated parmesan cheese and gently mix until cheese is melted
  • grease 4 ramekins with spray or butter
  • fill ramekins 3/4 of the way up
  • put ramekins in a baking dish and then pour boiling water into baking dish until water is half way up ramekins. Be careful not to get water in flan.
  • place on baking sheet in oven for 20 minutes until flan is set
  • remove from oven and remove ramekins from water bath. Allow to rest for 15 minutes then turn ramekin over plate to release flan from ramekin. If it is a little stuck use a knife to gently run around edge of flan to release it from ramekin.

Blistered Tomatoes

  • Heat olive oil in pan over medium heat
  • add tomatoes, salt and pepper – Be careful, they wil splatter as they cook
  • shake tomatoes in pan until starting to brown and soften

Serve Parmesan Flan with Tomatoes, Arugula dressed with balsamic vinegar and olive oil and slices of Prosciutto di Parma (optional)

    Nutrition

    Calories: 265kcal | Carbohydrates: 3g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 159mg | Sodium: 515mg | Potassium: 128mg | Sugar: 2g | Vitamin A: 838IU | Calcium: 345mg | Iron: 1mg

    Perfectly Easy Chili with Melted Cheddar

    Perfectly Easy Chili with Melted Cheddar

    A blend of meat and beans with just the right amount of heat topped with melted cheese

    A warm bowl of chili on a cold day is amazing. This chili recipe comes together very quickly and then simmers on the stove for an hour. I use two different kinds of beans in this recipe because I like the layers of flavor and texture that they add to the chili. Chili can be made ahead of time and reheated as needed. It’s great to serve when you know that people in your family will be eating at all different times. I also like serving chili on a buffet when there is a sporting event on so people can help themselves when they’re ready to eat and help themselves to seconds if they’re still hungry. If you are serving chili on a buffet put out toppings that will compliment the chili like shredded cheddar cheese, sour cream, tortilla chips, jalapeño, avocado and chopped tomatoes

    Preparation:

    It is important to sauté the onions until translucent and then add the ground sirloin. Once the ground sirloin is brown you should drain most of the oil from the pan before adding the spices. My chili recipe is a medium heat chili, you can increase or decrease the chili powder to suit your taste. I like to keep the ratio of chili powder to cumin as 3 to 2. The recipe calls for 3 tablespoons of chili powder and 2 tablespoons of cumin so if you increase the chili powder make sure you increase the cumin. I suggest making the recipe as it is written and adjusting the spice after the chili has had time to simmer. The flavor will increase as the chili cooks.

    Serving Chili:

    Serve the chili with a little melted shredded sharp cheddar cheese on top and sour cream on the side. I like to serve the chili with a salad and homemade cornbread.

    Variations:

    • Vegetarian: omit the meat and use a third type of bean like white beans or you can simply increase the amount of pinto and kidney beans that are already in the recipe.
    • You can substitute ground turkey or chicken for the meat.
    • Add jalapeño to the chili to increase the heat
    • Add crumbled hot and sweet sausage to the meat
    • Corn will add color and flavor to the chili
    • Add chopped kale for a healthy kick

    Storing Chili:

    Chili will last for 5 days in the refrigerator and two months in the freezer. It reheats perfectly in the oven or microwave. It is a good idea to freeze the chili in portions so you can defrost it as it is needed.

    Rate this Recipe
    5 from 2 votes
    Print Recipe

    The Best Chili Recipe

    A blend of meat and beans with just the right spice
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Main Course
    Cuisine: American, Tex-Mex
    Keyword: chili, spicy
    Servings: 8 servings
    Calories: 521kcal

    Ingredients

    • 2 lb ground meat 90% lean
    • 1 medium sweet onion chopped – 2 cups
    • 2 tbsp olive oil
    • 1 tbsp tomato paste
    • 3 tbsp chili powder
    • 2 tbsp cumin
    • 1 tbsp garlic powder
    • ½ tsp ground pepper
    • 1 tsp salt
    • 28 oz can crushed tomatoes
    • 2 cups beef broth low sodium
    • 15.5 oz can pinto beans drained and rinsed
    • 15.5 oz can kidney beans drained and rinsed
    • 1 cup sharp cheddar cheese shredded

    Instructions

    • heat oil in a large pot or dutch oven
    • saute onion until soft and translucent
    • add ground meat and stir to brown
    • drain most of the oil out of pot
    • add tomato paste
    • add cumin, chili pepper and stir
    • add crushed tomatoes and beef broth
    • add beans, salt, pepper and garlic powder
    • bring to boil then reduce to simmer for 1 hour uncovered
    • place in oven proof bowls and top with cheese (optional)
    • place in 350 oven for 5 minutes until cheese melts(optional)

    Nutrition

    Serving: 1serving | Calories: 521kcal | Carbohydrates: 27g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1165mg | Potassium: 1057mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1295IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 7mg
    Rate this Recipe
    5 from 2 votes
    Print Recipe

    Homemade Cornbread

    Prep Time10 mins
    Cook Time20 mins
    Course: Breakfast, Side Dish, Snack
    Cuisine: American
    Keyword: bread, muffins
    Servings: 8 pieces
    Calories: 277kcal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup AP flour
    • ½ cup sugar
    • 3 tsp baking powder
    • ¼ tsp pepper
    • 1 tsp salt
    • 1 cup milk
    • cup melted butter or vegetable oil
    • 1 egg

    Instructions

    • Preheat oven to 425
    • mix flour, cornmeal, baking powder, salt, pepper, sugar together
    • in a seperate bowl whisk together milk, egg and melted butter
    • mix wet ingredients ito dry ingredients
    • grease an 8×8 pan and pour in batter
    • bake for 15-20 minutes until golden brown on top

    Notes

    You can use this recipe to make muffins as well. If you want the muffins to be a little sweeter increase sugar by 1/4 cup and do not add the pepper.
    Some variations:
    Add chopped jalapeno to create a little spice or dried cranberries to make the cornbread a little sweeter.
     

    Nutrition

    Serving: 1piece | Calories: 277kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 539mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin A: 316IU | Calcium: 132mg | Iron: 2mg

    Homemade Soft Pretzels

    Homemade Soft Pretzels

    Delicious Homemade Pretzels and Pretzel Nuggets

    Living in NYC I love to walk in Central Park and eat a big, hot salty pretzel. Soft pretzels are sold by street vendors all over the city and are best eaten hot with lots of mustard. The pretzel was originally created in Germany by a Monk around 610 A.D. They were called ‘pretiola’ which translates to ‘little reward’. The monk would give the pretiola to children as a reward for learning their prayers. The twisted shape of the pretzel is meant to resemble a child’s arms crossed in prayer.

    I have spent a lot of time perfecting a recipe for homemade soft pretzels at home. The dough comes together very quickly but does require a rise of about an hour in order to create a pretzel with the right texture and consistency. I like to make these pretzels with my daughter Olivia. It is a lot of fun to roll out the dough and shape them into pretzels. It is essential to boil the pretzel for 30 seconds in water and baking soda before baking them in the oven. This step is what creates the slightly chewy texture to the soft pretzel and prepares the outside to crisp up in the oven. Please note that you should add the baking soda to the water first and then bring it to a boil. Adding the baking soda to boiling water will cause the water to boil over and will make a mess. Trust me on this one, it’s not pretty. After boiling the pretzels, place them on a parchment lined baking sheet and allow to dry for a few minutes before brushing with egg wash and sprinkling on pretzel salt. You can make the dough into pretzel shape or nuggets, both work well. It is important not to crowd the pretzels when boiling them. I only boil one or two at a time. Also, do not boil them for more than 30 seconds. Boiling the pretzel for too long will alter the taste because of the baking soda. These pretzels are best eaten fresh out of the oven while they are still warm. You will have freshly baked pretzels that are absolutely addicting. You can wrap them in foil and place in an airtight bag in the refrigerator for up to two days. Reheat the pretzels in a 350 oven. They will be good but they will not be as good as when you eat them the same day

    Can I top my pretzels with other toppings?

    Yes, you can top the pretzels with a variety of toppings, savory and sweet. I like to use pretzel salt on some and everything seasoning on the rest. You need to buy pretzel salt which is a specialized salt. It is not the same as coarse salt. Pretzel salt is white and has less sodium than coarse salt. You can also sprinkle grated Parmigiano-Reggiano cheese on the pretzels when they are almost done baking so that the cheese melts on the pretzel. If you would like to make the pretzels a little sweet I would add a tablespoon of brown sugar to the dough and sprinkle the pretzels with cinnamon and sugar when they are half way through baking. You can serve the sweeter pretzels with chocolate and caramel dipping sauce.

    Rate this Recipe
    5 from 3 votes
    Print Recipe

    Homemade Pretzels

    A soft chewy pretzel recipe
    Prep Time15 mins
    Cook Time15 mins
    kneading8 mins
    Total Time38 mins
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: pretzels
    Servings: 12 pretzels
    Calories: 215kcal

    Ingredients

    • cups milk warm not boiling
    • 1 tbsp sugar
    • tsp salt
    • 2 tbsp butter melted
    • cups flour
    • tsp instant yeast OR 1 package active dry yeast
    • 1 egg beaten and mixed with 2 tbsp water
    • pretzel salt for sprinkling over pretzels
    • 9 cups water
    • ½ cup baking soda

    Instructions

    • mix flour and instant yeast together
    • place warm milk, sugar and salt in a mixer fitted with dough hook
    • slowly add flour and mix
    • add melted butter and continue to mix until dough comes together
    • take dough out of bowl and knead on a lightly floured surface until elastic and smooth. about 5 minutes.
    • place dough in a mixing bowl that has been greased with vegetable oil
    • rub top of dough with a little oil, cover with a dish towel and place in warm place for 1 hour
    • preheat oven to 400
    • add ½ cup baking soda to 9 cups of water and bring to a boil
    • cut dough into 12 pieces
    • roll each piece into a long rod around 16 inches long
    • form into a pretzel shape press ends into pretzel. Or cut into 1 inch nuggets.
    • Boil one or two at a time for 30 seconds
    • place on a parchement lines sheet.
    • Brush with egg wash and sprinkle with pretzel salt or everything seasoning
    • Bake for 12-14 minutes until golden brown. (8-10 for nuggets)

    Notes

    You can use active yeast instead of instant yeast. If you use active yeast place the contents of one envelope into the warm milk and allow to activate for 5 minutes. Then proceed with recipe.

    Nutrition

    Serving: 1pretzel | Calories: 215kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1703mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Calcium: 50mg | Iron: 2mg

    Cheesy Chicken, Corn and Black Bean Enchiladas

    Cheesy Chicken, Corn and Black Bean Enchiladas

    With Easy Homemade Enchilada Sauce

    These enchiladas are quick and easy to make and are much healthier than traditional enchiladas. I buy the rotisserie chicken at the supermarket and use the white and dark meat in the recipe. I do not use the skin. I load up the filling with corn and black beans in addition to the chicken. This allows you to add layers of healthy flavors in the enchiladas. The homemade enchilada sauce is so easy to make and is much better than store bought. I have a few variations of enchiladas that I make depending on whether we are in the mood for chicken, meat or only vegetables. The dish can be altered to fit your taste so feel free to experiment. This is a perfect mid week meal to make since it will be ready in under an hour and if you make the enchilada sauce ahead of time then the enchiladas will be ready in 20-25 minutes.

    Can I make the Enchiladas Vegetarian?

    Yes, you can leave out the chicken and add in chopped zucchini, yellow squash, spinach or broccoli. Just make sure you blend all the ingredients together in a pan before filling the tortillas. You can also serve them as all bean enchiladas and substitute the meat with kidney beans. I would not add seafood to this recipe. I do have a great recipe for Baja Style Fish Tacos that I will be sharing later on.

    Can I make the Enchilada’s Ahead of Time?

    You can make the enchilada sauce a day or two before and heat it up when you are ready to make the enchiladas. This will cut down on the prep time before dinner. The sauce can also be frozen for a month. You can roll the enchiladas earlier in the day and refrigerate, do not top with sauce and cheese. When you are ready for dinner, top with enchilada sauce and cheese, cover with foil and bake in oven for 15 minutes at 350 until warm.

    What Should I Serve with the Enchiladas?

    I like a crisp green salad like romaine with tomatoes and a simple red wine vinegar and olive oil dressing. An easy Mexican rice is also perfect to serve with this. Sauté a cup of chopped onion in a tablespoon of butter until translucent, add uncooked long grain rice and cook as directed but substitute a quarter of the water with the enchilada sauce. When the rice is done toss in some green peas and allow to heat up in the rice.

    This quick and easy enchilada recipe can be ready in 30 minutes. Serve with Jenn’s Spanish style rice.

    Rate this Recipe
    5 from 2 votes
    Print Recipe

    Homemade Enchilada Sauce

    easy to make enchilada sauce recipe
    Prep Time5 mins
    Cook Time15 mins
    Course: Sauces and Dips
    Cuisine: Mexican, Tex-Mex
    Keyword: Sauce
    Servings: 6
    Calories: 89kcal

    Ingredients

    • 3 tbsp vegetable oil
    • 2 tbsp flour
    • tbsp chili powder (more if you like spicy)
    • 15 oz can tomato sauce
    • cups water
    • 1 tbsp cumin
    • ½ tsp garlic powder

    Instructions

    • heat oil in pan
    • whisk in flour and chili powder
    • add tomato sauce and water
    • add cumin, salt, garlic powder
    • simmer to thicken sauce – around 10 minutes

    Notes

    Sauce will last 5 days in refrigerator or 2 months in freezer. Add more chili powder to increase spiciness of the sauce.

    Nutrition

    Serving: 0.5cup | Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 376mg | Potassium: 252mg | Fiber: 1g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg
    Rate this Recipe
    5 from 1 vote
    Print Recipe

    Chicken, Corn and Black Bean Enchiladas

    Prep Time25 mins
    Cook Time20 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: entree, meat
    Servings: 4 people
    Calories: 772kcal

    Ingredients

    Enchiladas

    • cups Jenn's View enchilada sauce
    • cups shredded rotisserie chicken white and dark meat – no skin
    • cups corn (frozen kernals are fine)
    • cups rinsed black beans
    • 8 flour tortillas (6 inch)
    • cups shredded sharp cheddar cheese

    Instructions

    Enchiladas

    • Preheat oven to 350
    • line bottom of baking dish with a layer of enchilada sauce
    • add shredded chicken to pan
    • add corn and black beans
    • add 1 cup of enchilada sauce
    • add 1 cup of shredded cheddar cheese continue to mix well and simmer until cheese is melted
    • Spoon into the middle of flour tortilla and roll up
    • Place seam side down in baking dish
    • Top with remaining enchilada sauce and and remaining 1½ cups of shredded cheese
    • cover with foil and bake in oven until cheese is melted – around 10 min
    • Optional toppings: avocado, cilantro, scallions, sour cream, crumbled cortija cheese

    Nutrition

    Serving: 2enchiladas | Calories: 772kcal | Carbohydrates: 67g | Protein: 58g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 924mg | Potassium: 1082mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1238IU | Vitamin C: 14mg | Calcium: 622mg | Iron: 6mg
    Rate this Recipe
    5 from 3 votes
    Print Recipe

    Spanish Style Rice

    with onions and peas
    Prep Time10 mins
    Cook Time20 mins
    Course: Side Dish
    Cuisine: Mexican
    Keyword: rice
    Servings: 4 people
    Calories: 224kcal

    Ingredients

    • 1 tbsp butter
    • 1 cup chopped onion
    • 1 cup long grain rice
    • cups water or vegetable broth
    • ½ cup Jenn's View Enchilada Sauce
    • 1 cup green peas frozen is fine

    Instructions

    • melt butter in sauce pan and saute onion until translucent
    • add rice and stir for 1 minute
    • add water and enchilada sauce and bring to a boil
    • cover and reduce to simmer for 20 minutes
    • fluff rice and stir in peas. Cover and simmer for another 5 minutes

    Nutrition

    Serving: 1person | Calories: 224kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 306mg | Fiber: 4g | Sugar: 5g | Vitamin A: 417IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg