This looks so delicious and easy! You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. ©2020 Alexandra's Kitchen. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. ... together! I’m eying the leftovers in the fridge while drinking my morning coffee….is that wrong..? Your support means a great deal to me. Scatter a handful each of cilantro and scallions over the tortillas. Description. 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. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas. It’s so, so good. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl. Don't be fooled by the somewhat long ingredients list. My tomato plants are pretty sad but still chugging out fruit, and this sauce was the perfect way to use up a bunch. Add some black beans, stir to combine, and season to taste with salt. All rights reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy. Spray 13x9-inch baking dish with cooking spray. It’s still morning, and your recipe is making my mouth water. Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Add the black beans to the skillet and stir to combine. Sauté the vegetables, starting with the onions and peppers, then the zucchini, and finally the fresh corn. It is delicious. Friendly reminder: you can mix your dough now, and. If you haven’t yet given it a go, I highly recommend you do: start to finish it takes 15 minutes, and it yields enough for at least a couple of batches of enchiladas or huevos rancheros or this lasagna-style casserole, which has found purpose for the many tortillas amassing in my bread box as well as a glut of late summer produce in my vegetable bins. Your email address will not be published. Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. I have been thinking about this dish ever since I saw it on your Instagram, and I finally got to make it tonight!! Star ratings help people discover my recipes online. La Tortilla Factory sells a variety, and both Whole Foods and Trader Joe’s do as well. Bread enthusiast. All rights reserved. Finally, add the corn, season with a pinch of salt, and cook for a minute more. If you’re feeling ambitious: make your own: Seek out corn-flour hybrid tortillas, which of the commercial varieties, I find to be the tastiest. Heat the oven to 425ºF. Outstanding! There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. Season with salt to taste. Season with a pinch of salt. Add a final layer of cheese. Top the last layer of tortillas with sauce, herbs, and finally cheese. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Spray an 8-inch square baking dish with cooking spray. master sourdough bread baking in my free ecourse! Bake until just soft, about 10 minutes, flipping the squash once about halfway through. 13 inches across … maybe you can find something on Ebay? Can’t wait to see what you come up with next. 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. 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 … It infuses anything it smothers with heat and spice, smoke and char, sweetness and acidity. The sauce. master sourdough baking in my free ecourse! Spoon a layer of the vegetable-bean mixture over top. - 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. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions. 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. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. The beauty of this recipe is that you can use whatever shaped pan you have. I find myself doing the same thing. Lay down 3 tortillas, slightly overlapping, and then top with 1/3 of the refried beans, onion, salsa, … I am totally going to make this for dinner one night this week. As a refresher, it’s made with broiled vegetables (tomatoes, onions and jalapeño), fresh lime juice, and a chipotle in adobo sauce. 2 days ago I made the curried carrot and ginger soup, and baked the buns . © 2020 Discovery or its subsidiaries and affiliates. So nice to hear this, Priscilla! Garnish with more fresh cilantro and scallions if you wish. And I totally think leaving out the vegan cheese would be fine, and that crumbled tofu would work great too… my vegan friend was visiting this weekend and we did a lot of vegan cooking! I made this with vegan cheese, but I think you could leave out the cheese and it would still be very tasty thanks to the sauce.

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