The 9th annual Great Country Getaway took place this past weekend, and it was a blast! But that is not what this post is about. This post is about how we returned home from folks' place with NOTHING in our kitchen (well besides a few staples.) And since I wasn't in the mood to go grocery shopping on Monday, I had to be creative for supper. And this is what I came up with:
Delectable Vegetarian Enciladas (DVE's for short)
Ingredients: (I didn't really measure so these are guesses)
1 small onion, diced
Tbsp olive oil
1 pkg frozen spinach
1 can diced tomatoes
1 can black beans
Some Garlic Salt
1-2 cans red enchilada sauce (but green would be tasty too)
Some shredded mexican style cheese
First thing I did was put the frozen block of spinach in a small amount of boiling water and stir it around until it was warmish. Then I put that in a colander in my sink to dry it out a bit. Next I put some olive oil in the same pan and sautéed the onions until just turning brown. I dumped the spinach back in, added the can of diced tomatoes and can of black beans... seasoned with cumin and garlic salt... and stirred it all around until warm.
Next I coated a 9x9 baking dish with non-stick spray. I placed one flour tortilla in, put some filling in it, put a tablespoon of enchilada sauce... and then rolled it and laid it seam side down against the edge of the dish. I continued doing this until the dish was full of enchiladas. (Note: I had quite a bit of filling leftover that I used for later in the week, but if you did this in a 9x12, you'd probably use the filling up just right) I then dumped the rest of the enchilada sauce on top of the enchiladas and spread it around. Sprinkled some cheese over the top and covered with foil.
Bake at 350 for 30 minutes. Remove foil and bake for another 15-20 minutes until bubbling and delicious-looking.
These things were unbelievalby tasty for a random invention recipe and I highly recommend them to you. In the words of my friend Lisa, "YUM-MO!!"