Crab Enchiladas with Black Beans & Rice

This recipe goes back to the Lincoln High cookbook in the late 80’s – it was contributed by my colleague Vivian Rich. And this is the first time Ev made  it with canned crabmeat rather than that pseudo-crab stuff. And to top it all off, Sam Adams Winter Lager!  ¡Muy rico!


This is really Luigi’s food diary so recipes need not be here, but I figured I might be able to use it as an easy online resource to find my recipes some day, so I’ll enter the black beans and enchilada recipe here.

Black beans with Red Onions and Balsamic Vinegar – this recipe is a newspaper scrap and I always have to look too long to find it.  Maybe this will be an easier find. I have to laugh because I see it’s supposed to give you 6 servings.  Most of the time we get 2, possibly 3 servings.  I guess we really like black beans.

  • 1/2 Tbl. olive oil
  • 1/2 medium red onion, chopped
  • 1 clove garlic, minced
  • 3/4 tsp. ground cumin
  • 3/4 tsp. hot chili powder (or less if you don’t want them too spicy)
  • 1 (16 oz.) can black beans, rinsed and drained
  • 2 tsp. balsamic vinegar
  • 1/4 tsp salt or to taste

In a medium saucepan, heat olive oil over moderate heat until hot.  Add onion, and cook until translucent. Add garlic, cumin and chili powder. Cook, stirring until  mixed, about 30 seconds.  Add beans, vinegar and salt to taste. Cook, stirring often until heated through.  (add more vinegar and salt to taste)

Crab  Enchiladas from Vivian Rich

  • 1/2 to 1 cup small chopped mushrooms
  • 1-2 Tbsp margarine, depending on amount of mushrooms)
  • 1/2 cup sliced green onions
  • 1 cup mild picante sauce (I generally use medium hot)
  • 1  3-oz. pkg. cream cheese
  • 1/4 tsp. ground cumin
  • 1/4 tsp. crushed oregano leaves
  • 1-1/2 cup imitation crab meat
  • 1-1/2 c shredded Jack cheese
  • corn tortillas (at least 8, but more if they’re tiny, or if you don’t fill them too full)
  • *(See Note)

Saute the mushrooms in margarine.  Turn to low heat and add green onions, 1/4 c. picate sauce, cream cheese, cumin, organo, and crab meat. Stir over low heat until cream cheese melts. Stir in 1/2 c.  Jack cheese.  Remove from heat.

Heat corn tortillas in pan on stove or in microwave to make them pliable. Spoon crab mixture (depending on size of tortilla — about 2 tablespoons to 1/4 cup) over tortilla and roll up.  Place seam side down in very lightly greased (use margarine) 12X7 inch baking dish. Pour remaining picante sauce over enchiladas, covering all the tortillas well. Sprinkle with remaining Jack cheese. Bake at 350 uncovered for 15 minutes to heat through and melt cheese.

*Note: I have often added finely chopped celery to give it a bit of a crunch.  Filling is just mush otherwise.  I’ve also added finely chopped green pepper, regular onions and black olives.

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Published in: on January 6, 2010 at 7:56 pm  Comments (1)  
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One CommentLeave a comment

  1. […] have a favorite recipe for crab enchiladas so I thought I’d try some of that filling. I washed the jalpenos, cut them in half […]


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