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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
- 8 oz sour cream
- 1/2 – 1 TBS hot sauce
- 1/2 tsp seasoning salt
- 1 tsp onion powder
- 1 cup grated Cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 1/2 cup grated Mozzarella cheese
- 2 TBS vegetable oil
- 5 9-inch flour tortillas
- 2 1/2 cups cooked chicken, shredded or cubed
- shredded lettuce, tomatoes, diced avocados, additional sour cream – for topping
- Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray.
- In a small bowl, combine the sour cream, hot sauce, onion powder and seasoning salt.
- In another bowl, combine all 3 cheeses.
- In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Crisp-ify the tortillas by adding one tortilla to the hot oil and flipping when the first side is slightly browned. Continue with the remaining tortillas, adding more oil if needed.
- Assembly: Place 1 tortilla on the bottom of the springform pan. Spread on 1/5 of the sour cream mixture, followed by 1/4 of the chicken, and 1/5 of the cheese mixture. Add another tortilla and repeat until you’ve laid the final tortilla on the top. Spread with the remaining sour cream mixture and top with the remaining cheese. Cover with foil.
- Bake until the cheese is melted and the stack is heated through, about 25-30 minutes. Remove from the oven and let sit for 10 minutes for easier slicing. Top with lettuce, tomato, avocados and more sour cream, if desired.
Thanks to Taste and Tell for the amazing recipe!
Prep Time: 2 minutes Cook Time: 8 hours
Yield: 2 lbs pork
Serving Size: 1 Cup Each
- 1 Pork Shoulder/Butt (approx 2 lbs)
- 1 Old El Paso Sauce Packet (Roasted Garlic
- 1 Cup Root Beer (A&W)
- 2 Cups Light Brown Sugar
Ingredients for Serving:
- Black Beans
- Ranch Dressing (or make your own Creamy Tomatillo Dressing!)
- Place the pork in a slow cooker. Mix the sauce, rootbeer and brown sugar in a bowl and pour all over the pork. Cook on low for 6 hours, remove the meat and shred (it should be quite easy and tender). Place the meat back in the sauce and cook on low for an additional 2 hours.
- Serve immediately homemade or store bought fresh tortillas with lettuce, rice, any cheese, beans, dressing, cilantro and limes
I’ve seen a lot of recipes that use Dr. Pepper or Coke but my family doesn’t drink these so I thought I’d try a recipe using Root beer! Carrian over at Oh Sweet Basil who is the mastermind behind this recipe said that with this roasted garlic sauce Root Beer seemed to bring out the best flavor.
YIELD: MAKES ABOUT 6 BURRITOS
- 2 sweet potatoes, peeled and cubed small
- 1 red pepper, diced small
- 1 small red onion, diced small
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, rinsed and drain
- ¼ cup chopped cilantro
- 2 teaspoons fresh lime juice (from about 1 lime)
- 2 cups shredded cheddar cheese
- 6-8 burrito-size tortillas
- Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Place the coated veggies onto a large baking sheet and roast for 18-20 minutes, stirring after about 10 minutes. You want the veggies tender but not mushy. Let the vegetable mixture cool.
- Put vegetables in a large bowl and gently mix with the black beans, cilantro and lime juice. Add additional salt and pepper to taste, if needed.
- Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
- Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.
Adapted slightly from this recipe at Mel’s Kitchen Cafe
YIELD: MAKES 4-5 LARGE QUESADILLAS
- 8 large burrito-size flour tortillas
- 2 cups Chicken, cooked and shredded (or turkey)
- 1/2 cup barbecue sauce, store-bought or this homemade version
- 2 green onions, thinly sliced
- 1 (3.5 ounce) can green chiles, drained
- 1 cup shredded cheese
- Sour cream, salsa, avocados for serving
- Preheat a griddle or skillet on the stovetop to medium heat.
- In a medium bowl, toss together the turkey, barbecue sauce and green chiles. Spread an equal amount of this mixture on four of the tortillas (or five if you are spreading it thinner and making more quesadillas). Sprinkle the green onions over the top of the mixture and then top with the shredded cheese. Top with a tortilla and place the quesadillas on the griddle or stovetop, cooking for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.
Recipe and Photo Source: Mel’s Kitchen Cafe
Just in case you need a recipe to follow… here’s an easy peasy way to make bean burritos. (Yummy meat option below!)
- 1 can Refried Beans
- Grated Cheese
- Optional toppings: Enchilada sauce, sour cream, chives, etc.
- Empty Refried Beans in a microwave safe bowl.
- Season to taste (I use some onion powder, garlic powder, chili powder, cumin, etc).
- Stir in some grated cheese.
- Heat in microwave on high until beans are completely heated through.
- Spoon beans into tortillas and attempt to roll into burritos. (Some are blessed with better burrito rolling skills than others. I just happen to be one who is slightly challenged in this area and my husband always re-rolls mine.)
- If you are adding enchilada sauce, pour sauce on top of burrito and heat in microwave for about 30 seconds on high.
- Add additional toppings if you’d like.
***For a delicious meat version add in the Shredded Beef Taco meat! ***