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Thursday, February 2, 2012

The good news is that my kids like wheat berries

The bad news is... that my kids like wheat berries.  Today I was confronted by 2 cups of this mothergrain staring ominously at me from its gladware container in the fridge.  "Do you really want to see me again at your next diaper change?"  It taunted.  I most certainly did not.  This dish was born out of a need for something that I would enjoy, but my kids would not.  And unless I've thoroughly destroyed your appetite with that introduction, then I do believe that you will enjoy it, too.





Chipotle Chili Wheat Berry Enchiladas
Yield: 16 Enchiladas

2 tbsp butter
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 carrot, peeled and shredded
1/4 cup peas, cooked
1/4 cup corn, cooked
15 oz black beans
2 cups wheat berries, cooked
3 cloves garlic
1/2 cup taco seasoning
16 corn tortillas
1/2 cup shredded jack cheese
1/2 cup shredded cheddar cheese

Sauce:
6 oz tomato paste
3 15  oz cans  tomato sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp italian seasoning
1/2 tsp chipotle powder
1 tsp chili powder
1 tsp cumin
 1 1/2 tsp salt
1/2 tsp pepper

Add a little oil and the 2tbsp butter to a large frying pan and bring to medium high heat.  Add onions, bell pepper, and carrot.  Cook, stirring frequently, until onions turn translucent.  Meanwhile, start sauce.  Add tomato paste and tomato sauce to medium sized sauce pan and bring to medium heat.  Add all other sauce ingredients, stirring frequently, for about 5 minutes, then remove from heat.  To sauteed vegetables, add peas, corn, black beans, wheat berries and taco seasoning, cook  for a few minutes, then add garlic, cook for 30 seconds, add 2 cups of prepared sauce, reduce heat to low and cover for at least 15 minutes- or an hour, if you want it to be really amazing.
Preheat oven to 350F.
When ready to assemble, heat tortillas in microwave for 30 seconds to make them easier to work with.  Grease 13*9" pan.  Pour sauce into separate shallow pan and dip tortillas into it one at a time.  Spoon 1/4 cup chili mixture into tortilla, then roll up and place in greased pan.  When finished, pour remaining sauce over the top of the enchiladas and top with cheeses.  Heat 15-20 minutes, until cheese is bubbly and house smells heavenly.

Salsa Verde

1 lb tomatillos, husked
1/2 small onion
2-3 jalapenos, seeded (jalapenos vary hugely in levels of spiciness, so use your judgment)
1-2 cloves garlic
1 tbsp sugar
1 tbsp fresh-squeezed lime juice
1/2-1 tsp salt
1/4 tsp pepper

Place tomatillos in medium- sized saucepan and add water to cover.  Bring to a boil, then turn heat to low and cover.  Simmer 5 minutes, then remove with slotted spoon and let cool.  Add all ingredients to blender until well combined.

2 comments:

  1. Am really enjoying your blog! A blogger with a fun personality that shines though in all of your posts. Plus you have some great sounding recipes.

    ReplyDelete
  2. Thanks, Cindy! I really appreciate that.

    ReplyDelete