I love dinners which can be described as everything but the kitchen sink. I had a collection left overs from the Rice and Beans we had for dinner the other night I wanted to use up but, I also had friends coming over, so I needed to serve something appealing. To top this off, I was also in a very lazy mood and not wanting to fuss much as well as not spend much money on more groceries.
Here’s a list of what I had available:
- left over white rice and re-fried black beans
- oversize burrito tortillas
- sour cream
I decided with a quick trip to the corner store for a few veggies and cheese, I could whip up a quick vegetable enchilada dish. As I said, I didn’t want to fuss, so by mixing a bit of the sour cream into the salsa, I could make a quick creamy enchilada sauce. Here’s what I came up with.
Poor Man’s Vegetable Enchiladas
prep time: 20-30 minutes bake time: 30 minutes total: 1 hour
- 2-3 c. cooked rice
- 2 c. re-fried beans
- 2 onions, sliced
- 1-2 peppers or chilies sliced
- 2 small zucchinis sliced
- 1 lime
- 1-2 c. salsa
- 1/4 c. sour cream
- 8 oz. bag shredded cheese
- hot sauce
I started out by preparing some vegetables. You can use whatever vegetables you want. I decided some caramelized zucchini would be nice, so I sliced them up, coated with oil, salt and pepper and broiled them until they were a light brown and a bit crispy, about 15 min. After removing the zucchini, I turned the oven heat from broil to 350 to bake the enchiladas Meanwhile, I sliced my onions, an orange pepper and a red chili and sauteed them over medium heat. When the onions were transparent, I squeezed half a lime over the onions and peppers and let them cook for a minute or two before removing from heat. I then mixed the zucchini in and seasoned the veg mix to taste with a bit more salt.
Next, I assembled my enchiladas. I heated up the rice in the microwave for a minute or two, just so they wouldn’t be so firm. Laying out my three gigantic tortillas, I layered them with a smear of re-fried beans, topped with a layer of rice, and then the vegetables. I sprinkled about 1/4 c. shredded cheese on top as well as a dripped a bit of hot sauce over the fillings. Wrapping them up I placed the three rolls in a baking dish. I took the salsa I had left, and quickly mixed in about a 1/4 c. of sour cream, and then coated this on top of the tortillas. To finish it off, I sprinkled the rest of the shredded cheese.
Finally, I baked the enchiladas. Those pups got thrown in the oven for about 30 minutes at 350. And then, it was dinner time! A quick garnish of avocado and yum yum. My favorite kind of dinner, quick, cheap and easy! Oh yeah, and TASTY!