Any suggestions on what to serve with enchiladas other than rice and beans?

I'm thinking about making chicken enchiladas as well as a vegetarian black bean enchilada and I want a side or two and maybe a salsa. I'm feeding 3 people, one of which is a guy who doesn't really care for gourmet food =) Any dessert ideas?
Thanks!

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hardlikearmour
hardlikearmour July 28, 2011

The current chili contest may have some good inspiration for you.
http://www.food52.com/recipes...
http://www.food52.com/recipes...
As for dessert you could make flan, tres leches, or churros.

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Farmers Market Fairy

Mexican Corn, cucumbers with lemon, salt, and a few dashes of Tapatio, Grilled/marinated mushrooms fajita style, Guacamole!

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sweeteats34
sweeteats34 July 28, 2011

A corn side dish with a kick (http://www.food52.com/recipes...) or a salad with some Mexican flair.

I have never had this particular recipe, but it's use of cactus sounds interesting:
http://www.food52.com/recipes...

Personally, I like to saute a variety of julienned peppers and onions for a simple, yet delicious side!

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lapadia
lapadia July 28, 2011

I always make a jalapeno-apple slaw with my mexican dinners:

http://www.food52.com/recipes...

For dessert, how about a refreshing sorbet or ice cream recipe...there are many found here on Food52!

PS - black bean enchiladas sound delicious

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jbright50
jbright50 July 28, 2011

How about some sauteed greens -- milder ones like swiss chard or spinach?

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pierino
pierino July 28, 2011

Birria, goat stew, would hit the spot with me.

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ibbeachnana
ibbeachnana July 28, 2011

Two important sides, drinks and dessert. Cervezaritas/adult beverage and for dessert Kahlua flan garnished with a drizzle of kahlua, toasted slivered almonds and a little orange zest. Rum and brown sugar glazed grilled pineapple and peaches.

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Stephanie G
Stephanie G July 28, 2011

We like to make this salad with our enchiladas, since they are quite heavy and filling: sprinkle arugula with salt, toss with lime juice and olive oil to taste, add sliced avocado, and orange sections. Yummy!
We also frequently have Fine Cooking's Cocoa Snack Cake with Ganache for dessert with Mexican meals. You can find it on their website.

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Bevi
Bevi July 28, 2011

Make a great slaw with purple cabbage. This is what our local Mexican restaurant serves. Please also try my corn and tomato salad. It's good with Mexican food and the grilled corn has a great flavor: http://www.food52.com/recipes...

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Elaura
Elaura July 28, 2011

I´d go with a cabbage slaw with cilantro, green onions and lime juice (no mayo) or a jicama and mango salad, and then tres leches cake with fruit for dessert (do it as a sheet-cake-- non-scary and low key for your gourmet-averse friend)

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the professor
the professor July 28, 2011

I REALLY like citrus with my mexican--it cuts through the cheese and spice so nicely--so try a grapefruit/bibb lettuce/avocado salad with lime vinaigrette (i *love* the lime-cumin vinaigrette in Deborah Madison's _Veg Cooking for Everyone_). that kind of salad makes a nice, light contrast to a heavy enchilada.

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jenmmcd
jenmmcd July 28, 2011

I second the grapefruit/avocado salad idea! Or a jicama salad. Or a sauted corn, onion, and zucchini side. I haven't made this one, but something like this. You could use cilantro instead of mint.

http://www.finecooking...

I also do love a mildly sweet corn pudding made with masa, but that's more on the heavy side....

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susan g
susan g July 28, 2011
http://www.food52.com/recipes...
I think this would complement the enchiladas. You might tweak it a bit with citrus for the wine vinegar, cilantro, poppy seed optional... It has the crunch and clean taste to complement a baked and sauced dish.
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Fany Gerson
Fany Gerson August 1, 2011

if you still want a starchy thing to go with your enchilada I would steam a couple of plantains (or roast in foil in the oven), mash with a fork, season with salt and pepper and put a little queso fresco on top. If you want something more like a vegetable i would sautee some finelly chopped white onion, serrano chile and epazote in vegetable oil and once they are lightly brown, I would add collarls greens or spinach. Season with salt and add a squeeze of fresh lime or lemon juice at the end.

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