Cheaper than Lasagna and Twice as Good…

It’s…

Enchiladas!!

OMG so good!

OMG so good!

It’s hard to believe I was ever a vegan (and for seven years, at that) because I now subsist mainly on cheese. I’ll have goat cheese on my pizza and on my salad in the same meal. Pizza, by the way, has become a staple in our house. That and risotto (with lots of cheese), cheese and crackers, and cheese sandwiches.  If only there was a way to combine cheese and pancakes in a pleasing manner… no — impossible — too much goodness.

I made enchiladas for the first time earlier this year when I had a dinner party at my apartment. It really is the perfect dish to feed a group of friends — aside from the frying of the tortillas (which isn’t crucial, and may not even be advisable for those who watch their fat intake) it’s very speedy and delicious.  I mean, it’s over a pound of cheese — how could it not taste good?  Here’s how I make it:

  • 12-15 corn tortillas
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1 can tomato sauce
  • 1 1/2 pounds cheese (I use a combination of mozzarella and a Mexican cheese mix), shredded
  • 1 onion, chopped
  • Olive oil
  • 1 can of black beans
  • Cilantro, pickled jalapeños, and avocado for garnish. Sour cream is also permissible (though I usually feel like I’ve got enough animal fats going on with all the cheese)
Sautee the tortillas in a small amount of oil over medium heat.  Cook on each side for about a minute. This helps to bring out the flavor of the tortilla.  Next, sautee the onion in some oil.  Combine the onion, diced tomatoes, tomato paste, and tomato sauce in a bowl. Roll the enchiladas: cover about a third of the tortilla with cheese and beans (I like to go sparingly on the beans – they are more of an afterthought, whereas the cheese is the main idea). Roll it up and place it in a 9×13 inch pan. Continue until you’ve filled the pan. Cram them in – you can make skinny ones if there is only a little bit of space left. Now cover it with your tomato mixture. Sprinkle the top with cheese until it’s fully covered. Bake at 350 for about 15 minutes. Top with cilantro, avocado, and jalapeños. 

YUM!

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2 responses to “Cheaper than Lasagna and Twice as Good…

  1. Pingback: A Recession-Friendly Lunch Fit to Pack « Parenthetical Thoughts

  2. Pingback: Totally Frivolous Post « Parenthetical Thoughts

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