Food
Sweet Ways
Sweet Corn and Black Bean
Enchiladas
Yield: 6 to 8 servings
1
tablespoon vegetable oil
1/2
cup onion, chopped
1
cup fresh sweet corn kernels
2
bell peppers, diced
1
teaspoon ground cumin
1
cup salsa
1
can low sodium black beans, rinsed and drained
salt and freshly ground pepper
10
6-inch corn tortillas
2
cups shredded Monterey Jack cheese, divided
1
8-ounce can enchilada sauce
Preheat oven to 350°F.
Lightly spray an 11 x 7-inch (2-quart) baking dish with
pan release cooking spray.
Add vegetable oil to a medium pan. Cook onion, corn and
bell peppers over medium high heat for 3 minutes. Add
cumin, salsa and black beans, and continue to cook for two
minutes, stirring occasionally. Season with salt and pepper
to taste. Remove pan from heat and let cool slightly.
Place an even amount of the filling mixture in each tor-
tilla. Using 1 cup shredded cheese, evenly distribute it on
top of each tortilla. Carefully roll up each tortilla, and place
seam side down in sprayed baking dish.
Pour enchilada sauce over rolled enchiladas, spreading to
coat all tortillas. Sprinkle with remaining 1 cup cheese.
Bake 25 to 30 minutes or until cheese is melted and sauce
is bubbly around edges. Remove from oven and let cool
slightly.
Serve with diced avocado, salsa and sour cream, if
desired.
Sweet Corn and Tomato
Bisque
Yield: 4 servings
2
tablespoons unsalted butter
1/2
onion, finely chopped
4
ears fresh sweet corn, kernels removed
1
large garlic clove, minced
4
cups low-sodium broth (vegetable or chicken)
salt and fresh ground pepper
2
tablespoons sour cream
2
medium tomatoes, coarsely chopped
1
scallion, thinly sliced
1
tablespoon cilantro, finely chopped
Melt butter in large, heavy pot. Add onion and cook over
moderately high heat, stirring, until lightly browned, for
about 6 to 7 minutes.
Stir in corn and garlic, cooking until corn is lightly
browned, about 5 minutes. Add broth and simmer until corn
is tender, about 15 minutes. Lightly season with kosher salt
and pepper to taste.
Transfer half the soup into blender or food processor;
purée until almost smooth. Add blended soup back into
See SWEET WAYS on page 9
Page 8 The Portland Skanner
November 28, 2012