Black Bean And Corn Enchilada PieFrom healthnutfoodie 5 years ago
- Ingredients (Two 8 x 8's or one 13 x 9 casseroles) shopping list
- Grass fed ground beef, 1 pound shopping list
- ~or~ shopping list
- Your favorite meat-free crumbles, one 12 - 16 ounce bag shopping list
- tomato sauce, 1 28-ounce can shopping list
- black beans, 1 can, drained and rinsed shopping list
- frozen corn kernels, 1 ½ cups shopping list
- green chilies, a 4-ounce can shopping list
- red onion, ½ cup shopping list
- corn tortillas, 10, 6 inch shopping list
- Shredded cheddar cheese, 2 cups shopping list
- extra virgin olive oil, 1 tbsp shopping list
- Seasonings: shopping list
- chili powder, 2 tbsp shopping list
- ground cumin, 2 tsp shopping list
- garlic salt, 1 ½ tsp shopping list
- Dried oregano, 1 tsp, (Mexican if you have it) shopping list
- sea salt, 1/2 tsp shopping list
- fresh ground pepper, 1/2 tsp shopping list
How to make it
- 1. Mince ½ cup red onion.
- 2. Drain and rinse black beans.
- 3. In a small bowl or ramekin, combine all ingredients listed under "seasonings".
- 4. Heat a large, deep skillet over medium high heat for about 5 minutes. Add 1 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add ground beef or veggie crumbles to skillet. Add combined seasonings and brown the meat or crumbles for 3 - 5 minutes, stirring often to prevent the spices from burning. Reserve (place in a separate container or just leave in the can) one-half cup of the tomato sauce. Add the remaining tomato sauce, drained and rinsed black beans, 1 ½ cups frozen corn kernels, green chilies, and 1/2 cup minced red onion to skillet. Bring mixture just to a boil. Reduce heat to medium low and simmer for 15 minutes. Turn off heat.
- 5. While mixture simmers, heat a large deep skillet over high heat for about 5 minutes. Heat corn tortillas in dry skillet for about one minute per side. This will need to be done in single layer batches, not layered all at once.
- 6. Assemble the pies. Cut the tortillas in half. Spread ¼ cup tomato sauce on the bottom of the first baking dish (to prevent tortillas from sticking). Use 5 tortilla halves to cover the bottom of an 8 x 8 glass baking dish. Pour ¼ of the filling (just eyeball it) on top of the tortillas. Cover with ½ cup cheese. Repeat with another layer of tortillas, mixture and cheese (Double the amounts if using a 13 x 9, repeat in a disposable 8 x 8 dish if freezing.)
- 7. Wrap disposable dish with aluminum foil and seal in a gallon size freezer bag. Refrigerate disposable 8 x 8 until a night you are unexpectedly strapped for dinner (up to 3 months). On freezer bag, be sure to write the name of the dish, date you made it, and baking instructions. “Bake at 350 degrees for 45 – 50 minutes”. Fast food is now in your freezer!
- 8. Bake refrigerated dish at 350 degrees for 35 minutes.
- 9. Serve and enjoy!
The Cookhealthnutfoodie Shawnee, KS
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