I love Mexican food more than Speedy Gonzalez loves his sombrero. I could eat it at least twice a week, probably more.
This recipe was inspired by an Amy’s frozen dinner:
I saw it in Earth Fare over the weekend and it looked sooo good; the price tag, however, did not. One of these little frozen entrées runs around $3.99. My thrifty side kicked in & I figured out I could make four to six servings for around $8.00; granted not all the ingredients I used were organic (as Amy’s are).
So, here’s what I used:
1 small can chopped green chilies
1 small can sliced black olives
1 can refried beans
1 can black beans (soak ‘em if you got ‘em…I was in a hurry & hungry!)
8 corn tortillas
1 medium can red enchilada sauce
1 medium onion; diced/chopped
1 Jalapeño (if you likey the spicy)
2 tsp. taco seasoning (from this blog)
Pepper Jack Almond Cheese...Don't forget the cheese!!
Sauté diced onion with about 1 tsp oil for about 2 minutes. Add taco seasoning and jalapeño and sauté for a good five minutes.
Add green chilies, black beans and half the enchilada sauce and cook until heated through (this is when you should taste it to see if you’d like more seasonings).
Meanwhile, mix remaining enchilada sauce with refried beans (I microwave them for about 30 seconds so it mixes easier).
Heat oven to 350 degrees (F) and begin to layer your ingredients: Tortillas, bean mixture, Sauce/Veggie mixture, olives and cheese. Repeat. That’s how I layered, but you can do it any way you like.
Cover with foil and bake for 20 minutes.
While it’s baking, you can prep your garnish:
When 20 minutes is up, uncover and bake for another 10 minutes.
When you take it out, let is set for at least 5 minutes.
There ya go.
So, play with it and let me know what variations you come up with!
This recipe was inspired by an Amy’s frozen dinner:
I saw it in Earth Fare over the weekend and it looked sooo good; the price tag, however, did not. One of these little frozen entrées runs around $3.99. My thrifty side kicked in & I figured out I could make four to six servings for around $8.00; granted not all the ingredients I used were organic (as Amy’s are).
So, here’s what I used:
1 small can sliced black olives
1 can refried beans
1 can black beans (soak ‘em if you got ‘em…I was in a hurry & hungry!)
8 corn tortillas
1 medium can red enchilada sauce
1 medium onion; diced/chopped
1 Jalapeño (if you likey the spicy)
2 tsp. taco seasoning (from this blog)
Pepper Jack Almond Cheese...Don't forget the cheese!!
Sauté diced onion with about 1 tsp oil for about 2 minutes. Add taco seasoning and jalapeño and sauté for a good five minutes.
Meanwhile, mix remaining enchilada sauce with refried beans (I microwave them for about 30 seconds so it mixes easier).
Just be a grown up and get over how it looks.
Heat oven to 350 degrees (F) and begin to layer your ingredients: Tortillas, bean mixture, Sauce/Veggie mixture, olives and cheese. Repeat. That’s how I layered, but you can do it any way you like.
While it’s baking, you can prep your garnish:
When 20 minutes is up, uncover and bake for another 10 minutes.
When you take it out, let is set for at least 5 minutes.
There ya go.
And if $2 per serving isn’t exciting enough, see how this little creation stacks up to the meatier versions:
Now, you could shave off a even more fat and calories if you left out the cheese and black olives. I l♥ve black olives and this brand of almond cheese really melts and tastes great. You could also sub Mexican rice for the refried beans. I thought about doing that, but the hubby has a “thing” about Mexican rice. It baffles me.
So, play with it and let me know what variations you come up with!
Yum! I used to make something like this before I gave up dairy. Since I swore to Dan I wouldn't waste anymore $ on faux cheeses that kept disappointing me, I may just have to put my big girl panties on and accept that certain things are still worth making even if there's no cheese or cheese substitute! Especially things like this, since they have so many yummy garnishes and other flavors - the cheese will barely be missed!
ReplyDeleteWhen I eat Mexican at a restaurant, I never have cheese and it isn't missed at all. You could always use a little extra sauce. You're right, there are so many garnishes, it really wouldn't be missed. :o)
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