Shrimp, Corn And Refried Bean Salsa Verde Enchiladas With Yellow Rice And Corn And Tomato Salsa

Prepare the salsa verde and the refried beans first. You can even make them the day before and refrigerate.

Salsa Verde

24 Ounces Of Tomatillos With The Outer Casings Removed

A Jalapeno Pepper

(3) Whole Cloves Of Unpeeled Garlic

1/2 Spanish Onion With The Outer Skin Removed

Two Poblano Peppers

1/2 Teaspoon Of Cumin

Two Teaspoons of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper

1/2 Cup Of Canola Oil

A Tablespoon Of Honey

1/2 Teaspoon Of Dried Oregano

3/4 Cup Of Water

Preheat the oven to 400 degrees.

Brush the tomatillos with canola oil and sprinkle them with salt and black pepper. Place the tomatillos on a sheet pan. Place the garlic, the onion, the jalapeno pepper, and the poblano peppers on a sheet of aluminum foil and brush these vegetables with canola oil. Sprinkle them with sea salt and black pepper. Wrap the vegetables tightly with the sheet of aluminum foil. Place this packet of vegetables on the sheet pan with the tomatillos. Bake all of these vegetables in the preheated oven for 20 minutes until the tomatillos turn light brown. Remove the sheet pan from the oven and let the vegetables cool.

After the vegetables have cooled, remove the stems from the peppers. Into a blender, add the peppers (minus the stems), the tomatillos, the onion, a teaspoon of sea salt, the cumin, the oregano, the honey, and the water. Squeeze the roasted flesh from the garlic cloves into the blender.

Blend this mixture until smooth. Taste and add more sea salt and/or black pepper, if desired.  Set the sauce aside.

Refried Black Beans

15 Ounces Of Canned Black Beans Rinsed And Drained

1/2 Celery Stalk

1/4 Spanish Onion Peeled

A Whole Peeled Garlic Clove

1/2 Teaspoon Of Ground Black Pepper

Two Teaspoons Of Sea Salt

Three Cups Of Homemade Chicken Stock Or Packaged Low Sodium Chicken Broth

Into a pot, add the chicken broth, the black beans, the celery, the onion, the garlic, the sea salt, and the ground black pepper. Simmer the contents of this pot on low heat for 45 minutes. After 45 minutes, remove the liquid by draining the mixture in a colander.  Place the solids into a food processor. Blend until smooth. Taste and add more sea salt and/or black pepper, if desired. Set the refried beans aside.


1/2 Cup Of Frozen Corn

Eight Taco Size Flour Tortillas

A Pound Of Cleaned And Deveined Shrimp Cut Into About 3/4 Inch Pieces

Two Tablespoons Of Canola Oil

1/2 Teaspoon Of Red Cayenne Pepper

A Teaspoon Of Sea Salt

Two Tablespoons Of Finely Chopped Red Onion

Two Minced Garlic Cloves

Two Cups Of Shredded Monterey Jack Cheese

Into a 12-14 inch non-stick saute pan, add the canola oil, the cayenne pepper, the sea salt, the red onion, and the garlic. Cook on medium heat for 5 minutes stirring frequently. Add the shrimp and stir so that the pieces of shrimp get coated with the onion, the garlic, and the spices. Continue to cook on medium heat while stirring frequently until the shrimp pieces turn pink in color. Add the corn. Cook for two more minutes while stirring. Turn off the heat and let the mixture cool.

Wrap the tortillas with a damp paper towel and place them in the microwave oven on high heat for 1 1/2 minutes so that the tortillas become pliable.  Spread two cups of the salsa verde out uniformly on the bottom of a casserole pan. Place about two tablespoons of the refried bean mixture onto a tortilla and spread it out evenly. Add about three tablespoons of the shrimp and corn mixture on top of the refried beans. Roll the tortilla up like a cigar. Place the filled tortilla in the baking pan on top of the salsa verde seam side down. Continue this process until all of the tortillas are filled and placed side-by-side in the casserole pan. Pour the remaining salsa verde on top of the filled tortillas and spread the sauce out equally over each one. Top the tortillas with the shredded monterey jack cheese.

Cove the baking pan with aluminum foil. Bake in a preheated oven set at 350 degrees for 45 minutes.

Yellow Rice

1 1/4 Cups Of Arborio Rice

2 1/2 Cups Of Homemade Chicken Stock Or Packaged Low Sodium Chicken Broth

Two Tablespoons Of Chopped Fresh Cilantro

1/4 Cup Of Diced Red Onion

A Medium Tomato Diced Into About 1/2 Inch Cubes

A Minced Garlic Clove

A Chopped Jalapeno Pepper With Seeds And Stem Removed

1/4 Teaspoon Of Tumeric

Two Teaspoons Of Sea Salt

Two Tablespoons Of Canola Oil

Preheat the oven to 350 degrees.

Into a Dutch oven, add the canola oil, the red onion, the garlic, the tomato, the cilantro, the jalapeno pepper, and the sea salt. Cook on medium high heat for 8 minutes stirring frequently. Add the rice. Stir so that the rice gets coated thoroughly with the vegetable mixture. Cook until the rice turns milky white. Add the chicken broth and the tumeric. Stir to incorporate all of the ingredients. Bring the mixture to a slight boil and then cover the pot. Place the pot in the oven and cook for 40 minutes until the rice has absorbed all of the liquid and is tender.

Corn And Tomato Salsa

A Cup Of Thawed And Drained Frozen Corn

Six Cups Of Coarsely Chopped Fresh Tomatoes

A Jalapeno Pepper With The Stem Removed Finely Chopped (With The Seeds And The Ribs)

1/3 Cup Of Finely Diced Red Onion

Two Finely Minced Garlic Cloves

1/3 Cup Of Finely Chopped Fresh Cilantro

Three Teaspoons Of Sea Salt

The Juice Of A Lime

Into a mixing bowl, add the corn, the tomato, the jalapeno pepper, the red onion, the garlic, the cilantro, the sea salt. Mix well. Squeeze the lime juice on top of the vegetables. Mix again. Taste and add more sea salt, if desired.