FALL Veggie Enchiladas
I wasn’t too sure about making this last night, but then
I tasted it after it was done. “HOLY MOLE” this MIGHT be the best enchiladas I’ve
made. No meat and still delicious, always my favorite. Keep it simple and you
will always get the best results.
Ingredients
Yellow Squash
Zucchini
Onion
Green Pepper
"Real "Frozen Corn (frozen or from TJ's)
Canned sliced olives (8oz can) – ½ the can
Wheat and Flour Tortilla – 1 package (8 tortillas)
1 cup of four cheese blend
1 cup of Mexican blend
Homemade “overnight” Black beans (made these one day
before);
(Ree Drummonds
Recipe); OR black beans from the can
Red Mild Enchilada sauce (Trader Joes, taco bell, Ortega, Goya);
anyone it doesn’t matter) – 12oz can
Directions
Dice up all veggies and sauté in a medium pan and then add
the frozen corn about 5 mins later in olive oil. Add a little pepper and dash
of salt until squash and zucchini are almost cooked. Remove from heat and set
aside.
I use Trader Joes wheat and flour tortillas ($1.99: ALWAYS)
found in the bread aisle. I heat 6 at a time in two paper towels covering the
tortillas all around, and sprinkle a little water to coat the paper towels,
this allows the tortillas to be easier to work with (they tend to break if they
don’t have the moisture). Please keep this for the LAST step so they don’t get
dry or hard (they will). Cook for about
15seconds, and then I remove them right away
Add the enchiladas sauce to the bottom of the pan, this
helps from sticking. Dip each side of the tortilla in the sauce and keep adding
when needed, but TOO much. You want some alway on the bottom, when you don’t
have room add some to the top of the tortilla, but remember this is a messy
dish.
Start the assembly line; veggies, cheese, black beans, fold
and keep assembling until the pot is full.
Rule of thumb for me: I cook enough for three days, otherwise
I get tired of the same thing (lunch and dinner and of course sampling amounts
too).
Ingredients
(two servings)
1/8 cup of onion
1 garlic clove (small)
olive oil, just a swirl
salt and pepper
2 cup of veggie broth
1 handful of roasted corn
1/2 can of black beans
1/2 can of Rotel
seasoning: dash of chili pepper, smoked paprika, and chili powder to equal 1 teaspoon
1/2 cup of tortilla chips chopped up or tortilla strips
1/2 avocado for serving 1 dol up of sour cream
Family Size
1 /4 cup of onion
1 garlic clove
olive oil, just a swirl or two
salt and pepper
4 to 5 cup of veggie broth (you want more broth)
1 can of roasted corn
1 can of black beans
2 can of Rotel seasoning: dash of chili pepper, smoked paprika, and chili powder to equal 1 tablespoon
1 cup of tortilla chips chopped up or tortilla strips
1 dol up of sour cream 1/2 avocado for serving
Directions
Add olive oil to a medium size pot (family and two servings) and sauté the garlic and onion with a dash of seasonings; salt and pepper. Add 2 cups of broth, corn, black beans, rotel, and chili power mixture. Simmer for about 15 to 20 mins. Taste the flavors. Add some salt/pepper if needed. Dice the avocado and tortilla chips
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