Michele the Trainer’s Dilly Potato Salad Dressing If dill is…
Cheaty Enchiladas
Cheaty Enchiladas
Is combining a bunch of prepackaged food truly considered cooking?
Well, <heh, chuckle>, sometimes…so hey, let’s give it a try.
This is a cheaty LAYERED dish, baked.
Please read entire recipe before starting. Please always use organic ingredients when possible.
I used 2 (doubled!) aluminum “disposable” (I will wash and reuse them) deep sided baking dishes and I baked this dish on TOP of a cookie sheet.
I preheated my oven to 350F.
Into the bottom of the pan, I did combine:
- 1 bag Butler Soy Curls
- 2 cans Cuban Black Beans, Trader Joes**
- 1 Jar Red Enchilada Sauce, Trader Joes
I combined these 3 things until the Soy Curls were fully bathing in sauce.
Then I started layering.
- A layer of 6 corn tortillas
- Then a bag of frozen Bell Peppers, sliced
- Then some frozen corn kernels (not the entire bag)
- Then one large can of GREEN enchilada sauce
- Then one small can of sliced black olives, drained
- Then my final 2 tortilla finale
- Then one jar of Hatch Salsa, Trader Joes
- Then one final can of sliced black olives, drained
I coverd in foil, placed my double pan on top of a cookie sheet, and I baked this for 20-40 minutes until it “boiled” so that I knew everything was thawed and combined.
** (IF you want more beans, I have not tried this yet, but after eating I actually think you can fit 2 more cans of black beans in there, depending on the overall size of your pan)
You came, saw, combined, layered. You cooked vegan.
You’re saving the planet. You’re a Rockstar.
Now good luck fitting this tray into your refrigerator.
When you taste this, you won’t be sharing 😊
Serve with GUACAMOLE, and some habanero salsa….ole!
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