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Monday, May 3, 2010

Lazywagon Enchiladas

In my house, we like to add the word "wagon" to things. We think this is funny. (Like, "That is lamewagon." "This crapwagon thing just broke." "I am sleepywagon." and so on...) So, these are Lazywagon Enchiladas; when you feel like enchiladas, but don't feel like getting all messy and rolling things up. Oh, and you have some corn tortillas. (These ones were miraculously made in Seattle! I was pretty excited about that, even though the other ones we like have a guy who looks like a Hispanic Barak Obama on them. This one just had a name: Surito.)


Lazywagon Enchiladas:
1 package medium sized corn tortillas
1 can green or red enchilada sauce
1 small can sliced olives
1 cup frozen corn
1 can black beans, drained and rinsed
1 1/2 cups grated cheese
1/2 bell pepper, diced
1 tsp. cumin
1/2 tsp. red chili flakes

I had some leftover canned tomatoes; you could add them too.


In a bowl, add the beans, corn, tomatoes, pepper, and spices. Also open other canned items.

Spray a baking pan with non-stick spray. Lay out your tortillas in a pan, in some shape that fills as much of the area as possible. (It's ok if they overlap.)

Cover them with some sauce, then add the bean/corn mixture. Sprinkle that with olives and cheese, then another layer of tortillas. (The second and third layers, I did the tortillas in half, to make the outside edges more square.)

Do it again. Then, bake at 350* for about 30 minutes, until the cheese melts and is bubbly. Serve with sour cream, salsa, and/or guacamole.

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