I had a friend ask for one of my recipes this past weekend. I figured what a better way to get started blogging than with a “real” recipe request. Afterall, that is the purpose of Cookbook Cooks – sharing recipes!
She and her partner stayed with us for a couple of days while they were getting some work done on their place. Since she is gluten-free, I rummaged around in my unorganized recipe binder (sigh – I really need to do something about that!) to find a hearty and substantial recipe that was different and delicious while meeting her dietary requirements. Not that cooking gluten-free is difficult or implies that we need to make sacrifices, but I wanted to make an effort and cook something that I thought she would enjoy (and that would make enough so we could all take some in our lunch the next day!).
I came across a recipe for Vegetarian Black Bean Enchilada Bake that I had found on About.com. I made it once before when my husband’s brother (a non-vegetarian) was visiting. He and my husband both loved it and each ate two large helpings, so I figured I would make it again. If it was a success once, I figured it would be safe bet this time too.
Vegetarian Black Bean Enchilada Bake is easy and quick to put together, but is by no means a gourmet or elegant meal. It tastes great though, and isn’t that what really matters?
Vegetarian Black Bean Enchilada Bake
Preheat oven to 350°C
1 large onion, chopped
1 red pepper, chopped
2 garlic cloves, minced
1 cup salsa ( I like to use Pace medium salsa)
2 teaspoons ground cumin
1/8 – 1/4 teaspoons cayenne pepper (I like to use McCormick’s)
2 540 ml cans black beans, drained and rinsed
12 6-inch corn tortillas
3 cups Monterey Jack and Cheddar blend cheese shredded ( I like to use the Kraft Tex-Mex shredded cheese mix)
- Saute the onion, pepper and garlic in a large skillet for 3-5 minutes until tender.
- Add the salsa, cumin, cayenne and black beans and bring to simmer over medium heat. Cook, stirring often for 3 minutes.
- Arrange 6 tortillas in bottom of 9″ x 13″ baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.
- Cover dish with foil and bake 20 minutes.