Carbon-Conscious Cooking - Book - Page 36
Green
Enchiladas
green on your plate, green for the planet
1½
cups dried pinto beans
298 grams flour
1
tsp baking powder
1/2
tsp salt
50
grams vegetable oil
7/8
cup boiling water
1
onion, chopped
3
bell peppers, chopped
3
cloves garlic, minced
3
jalapeños, chopped
1
bunch of cilantro
1
tsp paprika
1/2
lemon, zested and juiced
1 1/4 cups Monterey Jack, grated
Cook beans in a rice or pressure cooker.
For the tortillas, whisk dry ingredients, mix in oil, then
water. Rest for 30 minutes, then roll into rounds and fry in
a dry cast iron.
Cook onion and peppers, then puree half of the
mixture with all ingriedients from garlic to lemon, thinning
out with water or stock. Mix remaining vegetables with
cooked beans and 1/2 cup of cheese.
To assemble, pour half the sauce into a casserole dish,
then fill tortillas with beans and place in the dish. Top with
additional sauce and remaining cheese. Bake at 425F for
10 minutes. Serve immediately.
carbon footprint
The footprint of beef, which is a
common enchilada filling, is equivalent to
a car driving 158 miles, while that of pinto
beans is equivalent to 2.2 miles.
That’s 155.8 miles less.
36