Blue Corn Chicken Enchiladas, Pinto Beans and Calabacitas

Ingredients

• 1 lb Dried Pinto Beans (Picked over and rinsed)
• 1 pcs Smoked Ham Hock (About 1 lb)
• 2 tbsp Olive Oil
• 1 pcs Onion (Large, chopped)
• 4 cloves Garlic (Minced)
• 6 cup Chicken Broth (Low-sodium recommended)
• 2 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 pcs Bay Leaf
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Soak the Beans

   • Place the rinsed pinto beans in a large pot or bowl.
   • Cover with cold water by at least 3 inches.
   • Let them soak for 8 hours or overnight. This ensures even cooking and better texture.
   • After soaking, drain the beans completely and rinse them well.
2. 2

   Sauté Aromatics

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Simmer the Beans until Tender

   • Add the drained beans, ham hock, chicken broth, chili powder, cumin, oregano, and bay leaf to the pot.
   • Stir to combine, ensuring the ham hock is mostly submerged.

Ingredients

• 2 tbsp Olive Oil
• 1 pcs Yellow Onion (medium, finely chopped)
• 3 cloves Garlic (minced)
• 2 pcs Zucchini (medium, diced into 1/2-inch pieces)
• 2 pcs Yellow Squash (medium, diced into 1/2-inch pieces)
• 1.5 cup Corn Kernels (fresh or frozen)
• 4 oz Diced Green Chiles (canned, mild, undrained)
• 1 tsp Cumin Powder
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Monterey Jack Cheese (shredded)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
   • Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
   • Add the minced garlic, cumin powder, and dried oregano. Sauté for 1 minute more until the spices are fragrant.
2. 2

   Cook Squash and Corn

   • Add the diced zucchini and yellow squash to the skillet. Season with salt and black pepper.
   • Cook, stirring frequently, for 6-8 minutes, until the squash is tender but still has a slight bite (tender-crisp). Avoid overcooking to prevent it from becoming mushy.
   • Stir in the corn kernels and the undrained can of diced green chiles. Cook for another 3-4 minutes, allowing the flavors to meld and the corn to heat through.
3. 3

   Add Cheese and Serve

   • Remove the skillet from the heat.
   • Sprinkle the shredded Monterey Jack cheese over the vegetable mixture.