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Mexican Night

By October 8, 2017October 10th, 2017Nashville Food

I tried to be as authentic as possible in making Mexican food tonight. I slow-cooked the black beans with bell pepper, onion cumin and garlic. I made an enchilada sauce starting with oil and flour, lots of chili powder, onion powder, garlic powder, and cumin, then slowly added vegetable broth and stirred until thickened. The Mexican rice is made from brown rice, but I tried to imitate the real deal other than that. I toasted the rice first, added fresh tomato sauce, tomato boullion, garlic, peas, carrots and a whole jalapeño for added flavor. All the cheeses and tortillas were from the Mexican grocery store down the street. The enchiladas were filled with kale, green onion and avocado, which I realize isn’t very Mexican, but I worked with what I had. I topped them with fresh cilantro and green onion. #mexicanfood #sundaydinner #sundaysupper #supportlocal #eatwholefood #eatrealfood #nashvillenights