Charlene Coyukiat impacted the way Georgetown MBA students cook rice the night she prepared Filipino Garlic Rice at the S Street house. Rice had always seemed so boring to us, but this dish was bursting with flavor. We were so surprised at the simplicity of this dish that it became a staple so many of our kitchens. Enjoy this easy way of spicing up a meal.
3-5 garlic cloves, depending on how much you love garlic.
3 cups cooked rice
1 tbsp canola oil
Heat 3 tbsp. canola oil in a wok on medium-high heat.
Add garlic and sauté for 30 seconds or till golden brown.
Add the rice and toss frequently for 1 minute.
Sprinkle a pinch of salt.
Cook rice on low heat for about 5 to 10 minutes, and toss rice occasionally.
Back in 2009 my New Year’s resolution was to try a new unusual recipe each week, and these enchiladas were my first experiment. At first Brent was skeptical, but quickly became a fan. After over a year of making this dish at least once a month, Brent and I think we have mastered it. Let us know what you think!
Warning: Do not judge these on appearance. The end product is mushy and messy. You might consider baking them in cute mini dishes to improve the presentation.
Adapted from Whole Foods
12 Corn Tortillas
3 medium sized sweet potatoes
19 oz can of green enchilada sauce
1 can black beans
1/2 cup mild chilis
A couple of jalapeno slices
3 cloves garlic
Handful of chopped cilantro
1 tablespoon cumin
1 teaspoon chili powder
1 package of monterrey jack cheese
Preheat your oven to 350°F. Choose a baking dish that would hold 12 rolled enchiladas. A lasagna dish works well.
For the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
Pour about 1/4 cup of the enchillada sauce into the bottom of the baking dish.
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese. We like to sprinkle cilantro and jalapenos on top to add a bit of color.