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.