When I was going up my mom rotated about 15-20 different dishes for dinner each night. My dad is a picky eater with a temperamental tummy, so my sister and I ate what he could eat too. One dish that I ALWAYS loved (and still do) is Enchiladas. Last night I tried my Mom’s recipe out on Brandon and boy did he love the big tasty enchiladas.
Mama’s Meatless Enchiladas
1 medium sized onion – diced
1 small green pepper – diced
1 tablespoon of olive oil
1 large can diced tomatoes with green chiles
1 can kidney beans – drained and rinsed
1 can black beans – drained and rinsed
1 packet chili seasoning
1 small can tomato sauce
1 large block colby monteray jack cheese – shredded
1. In a large saucepan, sautè the onion and pepper in olive oil for 4 minutes over medium heat.
2. Add the tomatoes, kidney beans, black beans, chili seasoning, and tomato sauce. Stir thoroughly so that the chili mix is absorbed. Cook for 45 minutes on med-low heat, stirring occasionally so that nothing sticks to the bottom of the pot.
3. Preheat the oven to 350 degrees F. Use a gravy ladle to transfer the chili from the saucepan to a a large baking dish. Reserve enough chili to cover the tortillas (about one scoop).
4. Lay one tortilla flat and sprinkle a handful of cheese down the middle. Roll the tortilla up like a burrito. Place the tortilla seam side down into the chili. Repeat with the rest of the tortillas – or until you have filled the dish. Cover the tortillas with the remaining chili. Sprinkle with cheese.
5. Spray one side of a large piece of tinfoil with non-stick spray. Cover the baking dish and bake covered for 20 minutes on 350 degrees F. Remove the tinfoil and bake for 5-10 minutes more, or until the cheese is bubbly. Serve with sour cream, jalapeños, shredded lettuce, and salsa!