Tasty Tuesday

I love recipes that don't require a lot of ingredients, are easy to make, and can be tailored to your own taste and ingredients.  One I use quite a bit is a meatless enchilada casserole recipe.  You can change it by adding whatever you like (or have in the fridge)...like green peppers, onions, corn, mushrooms...or you can add meat...ground beef, shredded chicken...you get the idea.  Here is the basic recipe:


Enchilada Casserole

• 2 16 oz cans of beans (any kind you like...black, red, kidney, or any combination)
• 1 can of tomatoes with green chiles (I don't know the oz...same size can as the beans)
• 1 can of green chiles (optional...the little short can)
• 1 cup of water 
• 3/4 cup of quick cooking white or brown rice
• 8  large whole wheat tortillas
• 1 can enchilada sauce (again...about the same size as the beans)
• 2 cups of shredded cheese

Combine the first 5 ingredients in a sauce pan and bring to a boil.  I then put the lid on the pan and let it sit off the heat until the rice is cooked.  Set aside about 3/4 cup of cheese.  Put a little bit of the bean and tomato mixture in the bottom of a 9 x 13 pan and spread around (so the first layer of tortillas doesn't stick to the bottem).  Then layer 2 tortillas (tear to fit the pan) followed by 1/3 of the bean mixture, and 1/3 of the shredded cheese (repeat twice).  Top with the last two tortillas, pour the can of enchilada sauce on the top and spread so the tortillas are completed covered, and top with the 3/4 cup of shredded cheese you set aside. Bake in a 350 degree oven for 20 - 30 minutes until the casserole is bubbling and the cheese is melted. 


You won't notice there isn't any meat in this dish.  We like to top ours with a little salsa and sour cream.   It is a quick, inexpensive weeknight dish.  It is also a dish that could easily be made ahead and then delivered to someone with a sick family member or a new baby since it is easy to pop in the oven to warm up.  I hope you enjoy it.


Best wishes,
Mindy