Monday, December 6, 2010

Enchiladas for Meatless Monday

Mexican cuisine, with its corn tortillas and flavorful sauces, is a natural for making awesome vegetarian dishes. And enchiladas are one of my favorites. This is my daughter's recipe. I made it last week when my son was in town and I was looking for tasty vegetarian meals to prepare. It was a little putsy but the end result was delicious. The week went too fast and he's on his way back to New York right now.

2 tsp. olive oil
1 small white onion, chopped
1 tbs fresh minced garlic (I use way more)
2 cans Rotel tomatoes
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp oregano
fresh ground pepper to taste
1/4 cup chopped fresh cilantro
1 box Spanish rice (or make your own)
1-15 oz. can black beans, rinsed & drained
1 can whole kernel corn, drained
package of corn tortillas
2 c. bag of sharp cheddar cheese

Preheat oven to 350 degrees. Make rice, combine with beans and corn and set aside. Heat oil and saute onions for 5 minutes or until softened. Add garlic and cook for a minute longer, but don't brown the garlic. Add tomatoes and seasonings; cook for a few minutes longer. Stir in cilantro. Warm tortillas to make them easier to roll. Spread 1/2 cup sauce in bottom of pan. Fill tortillas with bean & rice mixture & add cheese. Fold over and place fold side down. Pour remaining sauce over top and bake uncovered for about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes. Serve with sour lean and nut brown ale or EPA. Delish!

1 comment:

  1. I love anything - ANYTHING - with corn tortillas, the sloppier the better. My husband prefers flour tortillas. It's an ongoing battle. Looks great, esp the last line: serve w/ sour lean and nut brown ale or EPA. Yum!