Since you have to roast the veggies first, this takes over an hour with cook time. So plan ahead!
Yield: Serves 5-6
- 1 large red pepper, chopped, seeds removed
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 large onion, chopped
- 1 tablespoon olive oil
- Salt and pepper
- 1 can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- Salt and pepper, to taste
- 2 cups red enchilada sauce
- 9-10 small corn tortillas
- 2 cups shredded Monterey Jack cheese
1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
Thank you Two Peas and Their Pod for this amazing recipe. They have become one of my favorite food blogs.
Yeilds 1 9×9 dish – Serves 4-6 people depending on how hungry everyone is!
- 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups crushed)
- 1 – 10-ounce can chili (Use meatless chili for a meatless dish or use chili with meat for a hearty meal)
- 1 – 10-ounce can black beans, red beans, refried beans, bean medleys
- 1 – 10-ounce jar salsa or tomato sauce
- 2 cups shredded cheese
- 1 1/4 cups sour cream
- An additional 2 to 3 cups whole corn chips, crushed (1 – 1 1/2 cups crushed)
- Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.
- In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime.
- Add the chili, beans, salsa, 1 1/2 cups cheese, and stir to combine.
- Pour mixture into prepared pan and bake for 20 minutes.
- After 20 minutes, remove pan from oven and spread sour cream in a layer over the casserole.
- Sprinkle 1/2 cup cheese evenly over the top of the sour cream. Sprinkle 1 – 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
- Serve immediately. Optional Toppings: sour cream, cheese, or chopped cilantro or onion.
Thanks Averie Cooks for a great recipe!
Prep Time: 20 minutes
Makes 6 – 8 servings
- 1 1/2 cups cooked quinoa
- 1 Tbsp olive oil
- 3 cloves garlic, finely minced
- 1 cup vegetable broth or chicken broth
- 1 (14.5) oz can diced tomatoes with green chilis, undrained
- 1 tsp onion powder
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 – 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups frozen corn
- 2 (15 oz) cans black beans, drained and rinsed
- juice of 1 lime
- 1/2 cup cilantro, chopped
- corn or wheat tortillas
- chopped lettuce
- Monterey Jack, cheddar or cottage cheese
- diced avocados
- diced tomatoes
- hot sauce
- Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add in garlic and saute 30 seconds.
- Stir in broth, diced tomatoes, cooked quinoa, onion powder, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste.
- Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
- Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
Recipe Source: Cooking Classy
- 1-2 TBS olive oil
- 5-6 garlic cloves, minced
- 1 tsp onion powder
- 2 (15 oz) cans fire-roasted diced tomatoes
- 4 cups chicken broth
- 3/4 cup vegetable juice
- 1 TBS dried basil
- 1/4 cup plus 2 TBS milk
- Optional: Cooked pasta (8-10 oz) orzo or broken spaghetti
- Optional: Cooked, crumbled ground beef, ground turkey, or italian sausage
- Salt and Pepper to taste
- Heat oil in a large pot over medium heat.
- Add garlic and saute until garlic is gragrant.
- Add onion powder, dried basil, un-drained tomatoes, broth and juice.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Using an immersion blender (or put it in the blender!), blend the mixture until the soup has reached your desired consistency.
- Add milk and any optional ingredients. Salt and pepper to taste.
Original recipe comes from the new Our Best Bites Savoring the Seasons cook book!
Grilled Cheese Sandwiches
- 12 pieces of bread (for 6 sandwiches)
- 6 slices of cheese
- Preheat a griddle.
- Butter BOTH sides of the bread (yum!) then place 6 pieces on the griddle.
- Layer each with a slice of cheese and top with another slice of bread.
- Cook on one side until the bottom bread is nice and toasted and the cheese has started to melt.
- Flip and cook on the other side until it is nice and golden brown.