Byron Bay Chilli - Bean and Cream Cheese
Enchiladas
Serves 4
Ingredients
• 1 1/2 cups dried black beans (sometimes called turtle
beans)
• 2 medium onions, diced
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• 1/2 teaspoon salt
• 1-2 300g jars BBCC SALSA PICANTE SPICY OR MILD
• 8 flour tortillas
• 250 g whipped cream cheese (regular or lite)
• 1/4 cup chopped fresh chillies (optional)
• 1 1/2 cups shredded tasty cheese
• 1/2 cup finely sliced Black green onions
• guacamole, sour cream, coriander to serve 10. To assemble enchiladas, spoon 2 generous
tablespoons bean mixture down the centre of the
tortilla. Place a few dollops of cream cheese over the
beans.
11. (To make spicy enchiladas, sprinkle chopped chillies
over cream cheese).
12. Fold top and bottom edges of tortilla over filling and
then roll to form a packet.
13. Place seam-side down in the baking dish. When
all tortillas are filled, spoon remaining salsa over all
to cover. Sprinkle with shredded cheese and green
onions.
14. Bake at 180 for 20-25 minutes or until hot and
bubbly. Serve with a garnish of guacamole, sour
cream, fresh coriander and additional salsa if desired.
Method - Soup:
1. Cover the beans with water and soak overnight (or
bring to the boil, turn off heat and soak for 1 hour).
2. Drain water from the beans, cover with fresh water
and add onions, garlic, oregano, cumin, bay leaves
and salt.
3. Cover the pan, bring to the boil and then reduce heat
to a simmer.
4. Cook beans 1 hour or until tender, adding additional
water as needed and stirring occasionally. Discard
bay leaves.
5. Mash about 1/4 of the beans and stir into remaining
beans.
6. Cool mixture.
7. In a rectangular baking dish, spread a small amount
of salsa over the bottom.
8. Heat flour tortillas on both sides on an electric or gas
burner just until softened.
9. (They can also be softened in the microwave or an
oven). Stack on a plate. Byron Bay Chilli -Apple Cinnamon
Cheesecake with Hot Brandy Sauce
Serves 6
Ingredients:
• 1 cup plain flour
• 1/3 cup sugar
• ½ teaspoon vanilla
• 125g butter
• 1 tablespoon BBCC HEAVENLY HABANERO CHILLI
SAUCE
• 500g cream cheese
• ½ cup sugar
• 2 eggs
• 2 large green apples, peeled and thinly sliced
• ¼ cup sugar
• ½ teaspoon cinnamon
• ½ teaspoon vanilla
• 1/3 cup coarsely chopped walnuts
• hot brandy sauce
• whipped cream (optional)
VARIATIONS
good with all our sauces
Method:
15. Combine flour, sugar and vanilla in a processor.
16. Cut in butter by pulsing until the mixture has the
consistency of coarse meal.
17. Press into bottom and up sides of a 23 cm springform
pan.
18. Bake at 180°C for 5 minutes. Cool to room
temperature and increase oven to 200°C.
19. Pass the chilli sauce through a sieve and place in the
processor along with cream cheese and sugar.
20. Blend until smooth.
21. Add eggs and process until well combined. Spoon
into crust.
22. Mix apples with sugar, cinnamon and vanilla. Spoon
over cream cheese layer, spreading evenly, and
sprinkle with walnuts.
23. Bake for 15 minutes. Lower oven to 180°C and
continue baking for 45 minutes or until a skewer
inserted in the centre comes out clean.
24. Cool cake to room temperature.
25. Serve with a drizzle of hot brandy sauce and whipped
cream.
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