Here is another vegetarian recipe for lent. It is gluten-free and a one pan meal. I learnt this recipe from a vegetarian friend. My husband and kids love it. I am waiting for Easter so I can try it with chicken. I have a recipe for shredded chicken with chipotle peppers, salsa and a few more ingredients that I use to make tostadas.
You will need a 9×13 baking dish. For the vegetables you can use corn, black beans, bell-peppers, mushrooms or cooked pinto beans (Mexican frijoles). I used Sprouts enchilada sauce but I prefer the Trader Joe’s. It has a nice kick and flavor.
Serving Size : 6-8
18 corn tortillas
2 can black beans drained
2 fresh corn steam in the microwaves for 6 minutes take the kernel of the cob
1 medium onion diced
4 cloves garlic diced
1/2 cup chunky salsa
3 cups of fresh grated cheese ( I used medium cheddar)
1.5- 2 bottles of enchilada sauce (12oz/bottle)
9×13 baking dish
Saute the onions till translucent. Add the garlic and saute for a few seconds. Next add the corn and black beans, salsa and saute well. Cook for 5-7 minutes covered on medium heat. Let cool.
Next warm the tortillas quickly on a pan to make them pliable.
Set oven to 350F
Pour a thin layer of enchilada sauce at the bottom. If your enchilada sauce does not have a great flavor mix it with some salsa.
Stuff each tortilla with the corn and black bean mixture. Line them with the seams side down. Pour enchiladas sauce on top of them sprinkle with cheese and make the second layer the same way.
Cover the baking dish with foil and bake for 20 minutes then take of the foil and bake another 5 minutes.
If you like it more moist then pour some more enchilada sauce on top before serving. Enjoy with a side of guacamole and fried plantains like we did.