|1° F = -17° C|
Sidenote: I borrowed my parents' simple slicer for this job. I would definitely lose a finger doing it the old fashioned way!
Potato and Black Bean Enchiladas
• 16 ounce can of enchilada sauce
• 1/2 cup vegetable broth
• 1 can black beans
• 2 potatoes, sliced thin
• 6 tortillas
• 1/2 medium onion, diced
• 1 - 2 cups Monterey Jack or pepper jack cheese, shredded
Optional (I've tried all of these and they're delicious - just don't use more than 2 of them at the same time. You'll run out of space!)
• 1/2 cup leftover cooked rice
• 1/2 cup diced tomatoes
• 1/2 cup corn
• 1/2 cup diced peppers
Preheat oven to 350 degrees. Cover the bottom of an 8x8 casserole dish with a thin layer of enchilada sauce. Add a single layer of potatoes, followed by 1/3 of the black beans, onion, cheese, and any of the optional items. Cover with a tortilla. Smooth on a spoonful of enchilada sauce. Repeat with another tortilla and spoonful of sauce. Repeat all layers twice more. If you run out of enchilada sauce (depends on what type of tortilla you use), use vegetable broth. Top with any remaining cheese. Bake for 30-40 minutes, until the cheese bubbles. Remove from oven. Top with cilantro or sour cream if desired. Enjoy!
Mr. G and I usually cut it into 6 slices and pair with a giant salad :)
This can easily be doubled, just use a larger dish and make two stacks of tortillas. When I cook this for company, I'll make one with shredded chicken or ground beef for the meat eaters and the potato one for myself. And if you can't find canned sauce, I found this enchilada sauce recipe from Damn Delicious that I'd like to try next time.
Do you crave certain foods when it's cold? I'm also partial to soup when the temperature drops.