Before we leave on vacation we’re trying to clear out the fridge and freezer, not to mention I have all the goodies from the garden to use up. So, for dinner tonight I had the girls go with me and harvest some of the veggies from the garden. We filled up a small bowl with beans, peas and some cherry tomatoes.
Looking through the fridge, we’ve got a ton of tortillas and I had an open bag of pasta sauce. I also found a few cans of beans in the back of the closet, so I had my little one pick one out to eat – she chose garbanzo beans.
In the end, I made Italian Garden Enchiladas.
- Garden veggies, such as beans, peas, carrots, onions, garlic, cherry tomatoes, etc.
- Fresh basil
- Pasta Sauce (16 oz or so.)
- Garbanzo Beans (1 can.)
- Cheese (about 8-16 oz – depending on how much cheese you like!) – I used Italian Blend and Sharp Cheddar.
- Cook chicken on stove until done. (I used a bit of olive oil.) Optional: Sprinkle with Italian seasoning.
- Chop up the garden veggies and sautee on the stove in a little bit of olive oil. Set aside.
- Rinse garbanzo beans and heat in same pan on stove. (I added enough water to the pan to cover the beans, then boiled the water out.)
- Place a layer of sauce in a baking dish.
- Lay out tortilla. Place a layer of sauce, then add the veggies, chicken, beans and a few slices of the tomato and basil. Add cheese and more sauce.
- Roll up and place, seam side down, in the baking dish. Repeat 5 times.
- Spoon the remaining sauce on top, add basil, sprinkle on cheese.
- Cover with foil and bake for about 15-20 minutes at 375 degrees.
- Remove foil and bake for a few additional minutes until cheese is browned to your liking.
- Cool and enjoy.
BONUS: You can EASILY freeze this meal! Use a disposable foil baking pan, and prep the meal as stated above. Then, thaw and continue with baking ingredients.
Garden veggies. Basil, onions, carrots, peas, beans and tomatoes.
Grilled some chicken on the stove. Sprinkled with Italian Seasoning.
In the same pan, tossed the veggies – chopped up – in some olive oil and sauteed.
A can of garbanzo beans. Threw in the same pan with enough water to cover them, then boiled until the water was gone.
Whole wheat tortilla with a layer of my pasta sauce, a couple spoonfuls of the cooked veggies, plus the garbanzo beans, sliced up chicken and sliced tomato. Before rolling up, top with cheese.
Add a layer of sauce on the bottom of the baking dish, add the rolled up tortillas and top with more sauce and basil.
Add cheese, cover with foil and bake at about 375 for about 20 minutes. Remove foil and bake for an additional few minutes until cheese is browned to your liking.
Posted by Caroline on August 12, 2014
Black Bean Tortilla Bake
I’m not big on Mexican food but a while back I was looking for recipes that were somewhat healthy and contained protein that was not meat. The perfect answer? Beans! Apparently beans are super good to eat. Check this out.
I found this recipe on Food.com and was pleasantly surprised by how good it was!
Bonus? It’s super easy to make! Essentially you’re making your own salsa, then adding beans to it. To assemble you’re basically making a lasagna, except you’re layering tortillas, cheese, bean salsa, more cheese, repeat.
DOUBLE BONUS: You can make a couple of these at a time and freeze one for later. The photos in this post were taken while I was making a bunch for my meal swap group.
Here’s what you need to make this the way I make it:
- 1 garlic clove, minced
- 1 medium onion, chopped
- 1 cup chopped tomato (or 1 8 oz can)
- 1/2 cup chopped green onion
- 1/2 tsp chili powder
- 2 tsp cumin powder
- 8 oz tomato sauce
- 16 oz can black beans (rinsed & drained)
- 1 TBSP chopped cilantro
- salt & pepper
- soft corn tortillas (number will vary based on size of baking pan, I used maybe 8 per pan, you can use more or less)
- 8 oz Mexican blend cheese
1. Preheat oven to 350* F
2. Spray large skillet with cooking spray
3. Add onion, garlic, tomato, green onion, cumin & chili powder
4. Cook on medium heat until onion is tender.
5. Add tomato sauce and cook for 5 minutes more.
6. Stir in beans, cilantro, salt & pepper (to taste)
As you can see, I’m a little OCD about the tortillas covering every visible square inch of the pan. I ripped/cut the tortillas but that’s optional.
7. Spray a 9 inch square baking dish with cooking spray.
8. Layer bottom with tortillas, cheese, bean salsa, more cheese
10. End with cheese on top of salsa mixture.
11. Bake for 20 minutes, covered, then 10 minutes uncovered or until cheese is bubbly.
The above directions are for a smaller tray than my photos. To make a larger pan like I did in the photos, simply double the recipe. Honestly, I just eyeball it.
Posted by Caroline on January 7, 2014