March 24, 2011

Vegetable Enchiladas

Apparently I have too much time on my hands this week.  Seriously...the math tests need to be graded, but the blog is getting updated daily.  It's 8pm, REALLY light out, but kinda chilly.  So I just want to sit here and do nothing except eat warm oatmeal cookies.  So I shall do just that...

I found a recipe for vegetable burritos in a cookbook.  However, I'm not skilled enough to fold a tortilla into a burrito properly.  So I gave up on that pretty quickly.  I made them into enchiladas instead.  But they're not really enchiladas because these are healthy.  They don't have sauce on or in them.  Just a vegetable mixture and a little cheese for glue.  They are so quick and easy to make, and taste even better the next day.  I guess you could call them tortilla sandwiches?  We'll probably just refer to them as the "beans and peppers in the tortilla know, the thing you bake in the oven".

Vegetable Enchiladas
1 can black beans
1 1/2 cups frozen corn, thawed
1/2 bell pepper, finely chopped
1/2 large onion or 1 small onion, finely chopped
2 large garlic cloves, grated or finely chopped
1 diced tomato OR 1/2 can Ro-Tel
1 1/2 cups shredded cheddar or monterey jack

8 whole-wheat tortillas (These are the best things EVER.)
 (If you're in the market for a food item sold in packages of 11, you are in luck.)

Heat a tablespoon of olive oil in a deep skillet and put the onion in to soften.  Add the pepper after a minute or two.   Once they are softening sufficiently, add the garlic and stir around.  Then add the beans, corn, and tomatoes.  Let it all cook together for a few minutes.

Lay out the tortillas and scoop 1/3 a cup of the mixture into each, topping with some cheese.  Roll up the "enchilada" and place seam side down in an 8x8 pan.  Once they are all in there, throw the remaining cheese onto the top.  Cover with foil and bake at 350 degrees for about 15 minutes. 

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