Ok, I put enchiladas in quotes because these really aren’t enchiladas. They are burritos with sauce. A true enchilada is made with corn tortillas. (Aren’t pet peeves weird?) Now that we’ve got that out of the way,this dish needs to be renamed “I’m SO good I should be an Enchilada!” The way I stuffed them, though, make them more of a burrito. While I was crushed for time and didn’t do it, these would go well with some Spanish rice and a Cesar salad. I’d love to mix up the filling, too. Add shrimp. Maybe some grilled steak. Or, add some sweet red bell pepper. Grab a margarita, get comfortable, and let’s go do this!
1 Tbs olive oil
1 6-oz can tomato paste
2 cups (up to 3) vegetable stock (you want a soup consistency)
¼ cup flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder (optional, I omit)
2 tsp ground cumin
Salt and pepper to taste
1 Tbs olive oil
1 15-oz can black beans, rinsed & drained
2 cups frozen corn, thawed
¼ cup cilantro (optional, I omit)
2 tsp ground cumin
12+/- fresh tortillas
3 cups Colby-Jack cheese (or cheddar)
Sour Cream for topping
In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth / stock and cook 8 minutes.
Preheat oven to 350°. Warm olive oil in pan. Sautee spinach& onions until spinach wilts slightly. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture. Add a thin layer of sauce to the bottom of 9×13 pan. Cook tortillas. Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.
Top with sour cream, olives, tomatoes, lettuce. Whatever sounds good to you!
Serves: 10 – 12
Total time: 45 minutes
*Derived from ButterWithAStickOfBread
This is a wonderful, completely filling No Meat Monday. What makes this even better, there are so many things you can add, adjust. The possibilities are endless! Add a touch of enchilada sauce to each layer. Or, add a thin layer of refried beans. Can’t hang without your meat? Go ahead, add some! Use corn tortillas. For an extra fresh, crisp taste, top with sour cream, shredded lettuce and diced tomato. Don’t forget the avocado!
4 10″ flour tortillas (or slightly smaller, see below)
2 Tbs olive oil
1 large onion diced
2 garlic cloves, minced
½ tsp Mexican Blend seasoning (Such as Morton & Bassett)
Coarse salt and fresh ground black pepper, to taste
2 cans (15 oz each) black beans, drained and rinsed (always check sodium levels, even “low sodium” can be quite high)
12 oz beer, or 1 1/2 cup vegetable broth (I used Corona, but any would do)
1 (10 oz) pkg frozen corn
1 jalapeño chile, minced (remove seeds and ribs for less heat) optional
4 scallions, thinly sliced, optional
2 ½ cups Mexican blend cheese
Preheat oven to 400. While oven heats, drain and rinse beans. If using 10″ tortilla, grab a paring knife and trim down to fit spring form pan. Use the bottom of the pan as a guide. I used a slightly small tortilla because it’s what I had on hand. Even though there was some extra space on the sides, the smaller tortillas worked just fine.
Heat oil in large skillet over medium high heat. Add onion, garlic, jalapeño (if using), and Mexican blend seasoning. Season with salt and pepper. Cook, stirring occasionally, until softened (5-7 minutes).
Add beans, beer (or vegetable broth), bring to a boil. Reduce heat to medium, simmer until liquid has almost evaporated (8-10 minutes). Stir in corn and scallions (if using) and remove from heat. Taste and adjust seasoning to taste.
Place tortilla in bottom of springform pan; layer with ¼ of bean mixture and ½ cup of cheese. Repeat three times, using 1 cup of cheese on top layer. Bake until heated through and cheese melts, 20-25 minutes. Remove side of pan, sprinkle with scallions (optional). Slice into wedges to serve.
Wine Pairing Suggestions:
*Derived from Everyday Food
It seems this Thanksgiving I was all about the puff pastry for the appetizers. Isn’t it weird how we get stuck on a certain ingredient or type of cooking? This Thanksgiving my focus seemed to be on puff pastry and bacon. More to come regarding the bacon 🙂
1 pkg (5.2 oz) garlic & herb spreadable cheese, softened (I used the little wedges by The Laughing Cow
1 Tbs finely chopped parsley
2 sliced bacon, cooked and crumbled
18 fresh jumbo shrimp (peeled & deveined)
1 sheet of Pepperidge Farm puff pastry
Heat oven to 400°F.
Stir cheese, parsley, and bacon in a medium bowl and set aside.
Unfold puff pastry sheet on lightly floured work surface. Cut puff pastry sheet crosswise into 18, ½” wide strips. Spoon at 2 teaspoons cheese mixture onto each strip. Wind 1 pastry shrimp around 1 shrimp, slightly overlapping the pastry. Repeat with remaining pastry strips and shrimp.
Bake 15 minutes or until pastries are golden brown.
Serves 18 (pieces)
Total time: 50 minutes
*Derived from Pepperidge Farm
- Bacon-and-Egg Breakfast Tarts (williams-sonoma.com)
- 5 Brie Appetizer Recipes For Thanksgiving (mademan.com)
- Recipe Roundup: Thanksgiving Appetizers (williams-sonoma.com)
Remember Taco Bell pizzas? Anyone who has ever had a love of fast food knows Taco Bell pizzas. There was something so good about them. Maybe it was the flour tortilla crust, all crunchy and munchy. What was not so good about them? How truly bad they are for your body. Probably not such a big deal when I was in my 20’s. Certainly an issue now that I’m in my 40’s. From the perspective of my thighs, if nothing else. And, I’d like to keep my kids as far away from fast food as I can. It’s such a horrible habit to get into and such a difficult one to break. Try this lighter, healthier version and I promise, you’ll forget about your Taco Bell days!
1 ¼ cups shredded Cheddar Cheese
¼ cup shredded Monterey Jack cheese
2 Tbs olive oil
8 (6″) flour tortillas
1 small onion chopped (or buy the pre-chopped from the produce section)
1 (15 oz) can black beans, drained
½ cup salsa, mild or spicy
*Optional – 2 oz canned chopped mild green chiles
*Optional – You can add about ½ a cup of any meats you may prefer, pulled pork, chorizo (casing removed), shredded chicken, etc.
Preheat oven to 350°. Mix half the Cheddar cheese with the Monterey Jack in a bowl and set aside.
Brush a baking sheet with 1 Tbs olive oil (or line with parchment paper) and arrange tortillas in a single layer. Using a fork, puncture each tortilla a few times. Sprinkle remaining cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly.
While tortillas bake, heating 1 Tbs olive oil in a skillet and cook onions until browned. Add beans and partially mash with a potato masher or the back of a fork.
Remove tortilla pizzas from the oven and top each with bean mixture. Top with salsa, green chiles (if using), meat (if using), and cheese mixture. Return to oven and back until cheese melts, about 10-20 minutes. Serve with sour cream, tomatoes, lettuce, avacado.
Wine Pairing Suggestions:
Prep time: 20 minutes; Cook time: 25 minutes
*Derived from Bush’s Beans
- 9th stop: Mexico (streetfoodgalore.wordpress.com)
- Mexican Pizza (makethefirstbitecount.wordpress.com)
- Tex-Mex Chicken Pizza (illhavesecondsblog.wordpress.com)
I’ve been wanting to try this one forever. It’s got ALL of the comfort food ingredients: cheese, bacon, potatoes. The opportunity presented itself when my older sister bought her home, completely on her own. And she finished her college degree! I was so proud of her, I had to show her. For me, food is a language, a conversation, feelings. What better way to express myself then to host a house-warming party for her and to “cater” it, too!
4 baking potatoes cut into 1/2″ slices (my mandoline made quick work of this. Best purchase ever!)
1/4 cup melted butter
8 slices of bacon – cooked and crumbled (or more if my niece (aka bacon hound) is around)
8 oz shredded Cheddar cheese
1/2 chopped avocado
1/2 cup chopped green onions
Preheat oven to 400.
Brush both sides of potato slices with butter, place on ungreased baking sheet. Bake 15-20 minutes, turn slices over; bake remaining 15-20 minutes. Slices should be lightly browned on both sides. Remove slices and top with cheese and bacon. Pop back in oven and continue baking until cheese is melted. Allow to cool slightly, top with avocado, sliced green onions, and small dollop of sour cream.
Serves – Approximately 15 potato slices
Prep time: 20 minutes; Cook time: 40 minutes
*Derived from AllRecipes.com
- Cheesy Bacon Roasted Potatoes (kissmyingredients.com)
- Bacon Cheddar Ranch Dip (dinnerwiththekiddos.wordpress.com)
- Baked Potato Dip (thethreadaffect.com)