Monday, April 21, 2008

Vegetarian Enchiladas

These are really not authentic at all, but are wonderful. I got the recipe from my college roommate, Robin who got it from her mother, so I don't know the original source. Regardless, this dish epitomizes comfort food to me.

1 onion, chopped
3 cloves garlic, minced
2 T olive oil
1 16 oz. can tomatoes, diced, undrained
1 15 oz. can tomato sauce
1.5 T. Chili powder
.5 t. oregano
.5 t. cumin
15 oz. can black beans, drained and rinsed
12 oz corn, drained
.5 c. sliced black California olives
1 c. ricotta
4 oz. chopped green chilies, drained
2 c. shredded cheddar (8 oz.)
10 6" corn tortillas.

Sauté onion and garlic in oil.
Add tomatoes & next 4 ingredients, bring to a boil. Reduce, simmer uncovered for 25 min.
Place 1 c. sauce into greased 9 x 13 cake pan.
Add black beans, corn, olives to remaining sauce.
Combine ricotta, chilies, & .75 c. cheddar.
Fry tortillas in .25 c. oil, 5 seconds per side. Put 2 T. cheese mixture in each tortilla, roll, place in pan.
Spoon remaining sauce over them, bake at 350 (F) covered for 20 minutes. Uncover, add the rest of the cheese, and bake uncovered for 5 minutes.

1 comment:

Anonymous said...

Sounds tasty!