Monday, March 25, 2013
vegetarian enchilada bake
I get very excited about recipes that are stupid easy. And then if it includes staple pantry items and can be adapted to be a vegetarian main course, I'm plain giddy.
This is plain ol' food. I wouldn't pull this out when company was coming over, but it suit our post-swim lessons, hurried weekday dinner fix. And really that is all most of us are looking for. Something that will fill our bellies, fuel our bodies with something nutritious, that doesn't require a culinary degree to pull of and makes as little of a footprint as possible on my kitchen by 8 pm.
Vegetarian Enchilada Bake
1 can black beans rinsed
1 Tbsp Taco seasoning (or mix up your own blend of chili powder, cumin and oregano)
1/4 tsp salt
1 can red enchilada sauce
3/4 cup water
1/2 cup chunky salsa
12 corn tortillas
1/4 cup cilantro chopped
8 oz shredded cheese (cheddar, colby or montery jack/pepper jack would all be good options)
sour cream and lime wedges for optional garnish
Combine beans, seasoning mix, salt, enchilada sauce, water and salsa in medium bowl/pot. Warm through either on the stove or the microwave.
Place tortillas in a stack and cut into 1 inch strips using a pizza cutter.
Arrange half of the tortialla strips evenly over the bottom of your casserole dish. (I used my large round stoneware baker but I believe a 9x13 pyrex would work.) Top with half of the bean mix, half of the cheese. Sprinkle 2 Tbsp of the cilantro on top. Top with remaining tortillas, bean mix and then cheese.
You can then microwave this for 5 minutes or until the cheese is melted. Yes. It's done in 5 minutes!!! Now if you don't have a microwave or would prefer to bake it in the oven, you can do that too. I would imagine if it's in a 350 degree oven for 20-25 minutes and it would be done.
Garnish with the remaining cilantro and serve with sour cream and lime wedges if desired.