Vegetarian enchiladas
When I need a quick, easy meal that will feed many, this is a great recipe. I can even make a bunch of vegetarian enchiladas and freeze what we don’t eat to eat later (yay for homemade frozen food!). It is also a great way to sneak in some vegetables.
Ingredients:
1 15 ounce can of black beans, drained (or homemade black beans)
1 ear of corn
as much cheddar cheese as you would like
about 1/2 a can of salsa
1/4 cup onion
1 zucchini, grated
The ratios of ingredients are really not important. The only rule is that you like the vegetables that go in it and that you add some things for flavor (like salsa and onion).
The recipe truly could not be easier.
1. Put all of your ingredients into a bowl.
2. Stir.
3. Put filling into tortillas (I like the little ones better).
3. Place in a baking dish.
(we made a lot…)
4. Cover with canned or homemade enchilada sauce (we like to combine 1 can of red with 1 can of green. We used some sauce we had in our freezer and two 15 ounce cans.You want the enchiladas completely covered in sauce or they crisp and burn. You can also sprinkle cheese on next.
5. Bake until the sauce bubbles and all of the enchiladas have a bit of color (about 30 minutes at 350 degrees F).
Sorry for all of the random photos — my dad just got a new camera and I had a great time playing around with it.
