KRNC recipe of the month – Clean out the crisper enchilada bake

enchilada on a plateLayering tortillas into a casserole-style bake instead of rolling them makes enchiladas a snap! This versatile recipe is a great way to use up spare veggies, it can be modified to your taste, and it offers lots of leftovers.

Yield: 8-10

Ingredients:

  • 1 tablespoon canola, olive, or other neutral oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups choice of vegetables, ½ inch pieces
  • 2 15-oz can black beans, drained and rinsed
  • 2 cups enchilada sauce, divided
  • 18 6-inch corn tortillas
  • 1 8-oz bag shredded Monterey Jack cheese

Optional toppings:

Sour cream, cotija cheese, fresh cilantro, salsa, pico de gallo, chopped jalapeños or avocados.

Notes: This recipe is veggie-versatile—any vegetables will do! Sweet potatoes, peppers, chilies, tomatoes, cauliflower, squash, mushrooms, spinach and corn would be especially delicious, but get creative with whatever you have left in your crisper!

Ingredients:

  • 1 tablespoon canola, olive, or other neutral oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups choice of vegetables, ½ inch pieces
  • 2 15-oz can black beans, drained and rinsed
  • 2 cups enchilada sauce, divided
  • 18 6-inch corn tortillas
  • 1 8-oz bag shredded Monterey Jack cheese

Optional toppings:

Sour cream, cotija cheese, fresh cilantro, salsa, pico de gallo, chopped jalapeños or avocados.

Notes: This recipe is veggie-versatile—any vegetables will do! Sweet potatoes, peppers, chilies, tomatoes, cauliflower, squash, mushrooms, spinach and corn would be especially delicious, but get creative with whatever you have left in your crisper!

Directions:

  1. Preheat oven to 450 ˚F.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and vegetables. Cook for about 5 minutes, until slightly softened. Stir in black beans and sauté for an additional minute.
  3. Transfer veggie mixture to a large mixing bowl, mix in ½ cup enchilada sauce.
  4. To assemble the dish, spread ½ cup enchilada sauce in the bottom of a 13 x 9-inch baking dish. Layer 6 tortillas over the sauce and trim to fit as needed. Spread half the filling over the tortillas and lightly sprinkle with cheese. Repeat with another layer of 6 tortillas, the rest of the filling, and another sprinkle of cheese. Add one more layer of tortillas on the top and spread the remaining cup of enchilada sauce over the top. Sprinkle the rest of the cheese on top.
  5. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes. Garnish and serve!

For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!

The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.

Kendall Reagan Nutrition Center