Join us as we cook with special guest, Sohla El-Waylly on April 15 at 5PM (PT)!
If you aren't the best cook you can still register and tune in for the lesson and a live Q&A. And, before you dig in send CAB a pic of your plate presentation for a chance to win a Mercato pasta maker, Shun chef knife, or a Lodge dutch oven! We can't wait to see you this Thursday!
The deadline to watch is Thursday (4/15) at noon. Sign up here!
Here is the recipe/ingredient list:
Enfrijoladas with Radish Salad
Serves 2 to 3
· 1 Tbsp. butter or oil
· 1 1/2 tsp. ground cumin
· 1/2 tsp. freshly ground black pepper
· One 15.5 oz. can black beans
· Knorr chicken bouillon
· 6 corn tortillas
· 6 oz. grated mozzarella
· 1 bunch radishes, halved or quartered if large
· 1 cup roughly torn cilantro, lightly packed
· 2 medium Fresno chilies, thinly sliced
· 1 lime
· kosher salt
· 1/3 cup sour cream or Greek-style yogurt
1. Heat the oven to 375F.
2. In a medium saucepan over medium-high heat, melt the butter until foamy. Add the cumin and black pepper and cook until aromatic, about 30 seconds. Add the black beans and all the bean liquid and bring to a simmer.
3. Using a potato masher or fork, mash the beans until relatively smooth, adding water as needed to achieve a saucy consistency. (If you want to get fancy, puree in a blender until smooth.) Add bouillon to taste. Pour 1/3 of the bean puree into a small baking dish or heat-proof vessel.
4. Warm the tortillas over the burner, in a hot skillet, or wrapped in a damp towel in the microwave for 30 seconds until pliable. Divide the cheese among the tortillas, roll up, and place in the baking dish seam side down. Spread the remaining bean puree over and cover with foil. Bake until bubbly and the cheese has melted, about 15 minutes.
5. Meanwhile, in a medium bowl combine the radishes, all but a small handful of cilantro, and chilies. Season with lime juice and salt taste.
6. To serve, dollop sour cream over the enfrijoladas and sprinkle with remaining cilantro. Serve radish salad alongside.