So we immediately knew that we also wanted to send out our support to them as well. We decided to blog a recipe inspired by those areas impacted, Florida, Southeast United States and the Caribbean.
We again are providing you, our readers, with the names and websites of reputable charities to which you can donate if you are in a position to help.
- Volunteer Florida
- Miami Diaper Bank
- Harry Chapin Food Bank
- South Florida Wildlife Center
- Catholic Charities USA
- Caribbean Disaster Emergency Management
- The SOS Foundation
As many of you know, my husband and I are scuba divers. We spend nearly every vacation in the Keys or on Caribbean Islands. We love the people that we have met and spent time with over the years and our hearts bleed for them.
I am holding them all in my thoughts and prayers and I hope that this small effort by our group results in some relief for them.
Our friend, Kate of Kate's Recipe Box, provided us with some websites for recipes, including the Florida Department of Agriculture, from which I adapted this recipe.
These enchiladas are chock full of sweet corn, bell peppers and black beans. Flavored with onions, garlic and cumin they are savory and delicious. The addition of my homemade salsa added a little bit of kick.
The recipe called for this to make 10 enchiladas but I had enough filling to make 15 of them. I made a large casserole full for dinner one night and lunch the following day and a smaller casserole to put in the freezer for another time.
Place the some filling and cheese into each of the tortillas and roll them up so that the seam side is on the bottom. Pour over some enchilada sauce (you will need extra sauce for the second pan) and sprinkle with additional cheese.
Place them in a preheated oven for about half an hour, until it is hot, bubbly and the cheese is melted.
Serve with a dollop of sour cream, if desired. These made a perfect Meatless Monday meal. While I put these together, Frank made up some of his Fantastic Margaritas. We said an extra blessing upon all of those affected by these horrible storms along with grace and then toasted to their health and quick recovery.
The whole idea behind this event is to give as much exposure as possible to this cause so please stop by and take a look at what the others have cooked up. Sharing on any social media platforms using the #FoodBloggers4FL label would be very much appreciated. Thanks.
Sweet Corn and Black Bean Enchiladas
adapted from Florida Dept of Agriculture
1 T. olive oil, infused with garlic
1 small onion, diced
Kernels from 1 ear of sweet corn
1 red bell pepper, diced
1 t. cumin
salt and pepper to taste
1 cup salsa of choice
1 (15 oz) can black beans, drained and rinsed
2-3 c. Colby Jack cheese, shredded
1 (14 oz) can red enchilada sauce
Heat olive oil in a large skillet over med high heat. Add the onions, corn, bell pepper and black beans. Cook and stir for a few minutes. Add salsa and season with cumin, salt and pepper. Cook for a minute or two more. Remove from heat and allow to cool slightly.
Divide the filling between 10-15 tortillas and sprinkle filling with 1 cup of the shredded cheese. Roll the tortillas around the filling and place, seam side down, in a baking pan that has been treated with cooking spray.
Pour the enchilada sauce over the rolled tortillas and sprinkle with remaining 1 cup cheese. Bake in a preheated 350* oven for half an hour, until hot and bubbly and cheese is melted. Serve garnished with a dollop of sour cream, if desired. Print Recipe