As long as the tomatoes are still arriving in the farm share, I’m going to continue making my favorite summer recipes, namely this quick, red enchilada sauce. Spray 13x9-inch baking dish with cooking spray. In a large sauté pan over high heat, add the 2 tablespoons of olive oil. Add some black beans, stir to combine, and season to taste with salt. - Lighly oil 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another, 1/2 mixture and then top with 1/2 shredded cheese. Spoon a thin layer of sauce over the final layer of tortillas. Line the bottom with 6 tortillas, allowing them to overlap in the … The beauty of this recipe is that you can use whatever shaped pan you have. My tomato plants are pretty sad but still chugging out fruit, and this sauce was the perfect way to use up a bunch. Sprinkle a layer of cheese over top. Top the last layer of tortillas with sauce, herbs, and finally cheese. Add some black beans, stir to combine, and season to taste with salt So nice to hear this, Priscilla! master sourdough baking in my free ecourse! It’s still morning, and your recipe is making my mouth water. Here’s a great late-summer, early fall vegetarian entrée. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Top with remaining tortillas, 1 cup of the remaining tomato sauce mixture and remaining cheese; cover Of all the culinary discoveries this year, this one tops the list as most welcomed. I’m curious what pan you are using in the video? Don't be fooled by the somewhat long ingredients list. All rights reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy. Garnish with more fresh cilantro and scallions if you wish. Taste. Bummer … hope the homemade sauce makes the difference next time. Then add half of the tortilla strips, allow them … Spoon a layer of the vegetable-bean mixture over top. The one non-negotiable? Begin layering: enchilada sauce, tortillas, cilantro, scallions, veg+bean mix, and Monterey Jack cheese. ~ XOXO, Amanda // Blonde out of Water Season with a pinch of salt. Turn off the heat. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. I could also see using some sauteed crumbled tofu with the filling. To be fair, you did warn us that the sauce is non-negotiable…:). Thank you for yet another great recipe. I love these leftover cold straight from the fridge. It infuses anything it smothers with heat and spice, smoke and char, sweetness and acidity. As a refresher, it’s made with broiled vegetables (tomatoes, onions and jalapeño), fresh lime juice, and a chipotle in adobo sauce. 1 medium yellow squash, sliced into 1/4-inch-thick rounds, 1 large ripe tomato, sliced 1/4 inch thick, One thawed 9-ounce package frozen chopped spinach, squeezed dry, Copyright 2013 Television Food Network, G.P. The key? Your email address will not be published. Scatter a final layer of herbs over top. All you need to do is lay a few corn tortillas in a casserole or baking dish, cover it with beans (and some sautéed veggies) and cheese, and … Bake until just soft, about 10 minutes, flipping the squash once about halfway through. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Please read my disclosure policy. There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. Delicious, of course!! Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Required fields are marked *. Those Tortilla Factory corn/wheat tortillas work great. Thank you! Lay down 3 tortillas, slightly overlapping, and then top with 1/3 of the refried beans, onion, salsa, … It’s an assembly that lends itself well to improvisation — use what you have on hand: mushrooms, Swiss chard, kale, eggplant would all work well here. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture.


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