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Enchilasagna

January 10, 2011

Helllllllo!  You know that lyric to James Taylor’s song, “Sweet Baby James”—“ten miles behind me, and ten thousand more to go…”?  Yeah, that pretty much sums up yesterday.

We drove allllllll day (and night), leaving at 4:45 from Louisiana and pulling up to Pennsylvania at 1:00 am.  Whew.  Luckily, we had Chelsea Handler and Sh*t My Dad Says to entertain us on the way up. 

Today, we got quite a bit of work done—unpacking, undecorating, refrigerator restocking, etc.  After a long day, we were ready for an easy, comforting dinner.  I had plans to make enchiladas, but even that sounded like too much work, so the meal kind of morphed into an enchilada casserole.  It reminded me of a cross between enchiladas and lasagna…and it was delicious!

Enchilasagna Casserole

Ingredients:

1/2 onion, chopped

1/2 bell pepper (I used yellow), chopped

1/2 cup water

1 cup black beans, drained and rinsed

1/2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. coriander

salt to taste

2-3 dashes hot sauce

3/4 cup plain Greek yogurt

juice of 1 lime

1/3 cup chunky salsa

3 flour tortillas

1/4 cup sharp cheddar cheese, grated

1/4 cup cilantro, chopped

Directions:

Preheat oven to 350

In a skillet, cook onion and bell pepper over medium heat for 5 minutes.  Add spices, and cook for another five minutes.  Add water and cook until water has boiled down and vegetables are softened.  Add black beans, and cook for another few minutes, seasoning with salt and pepper and hot sauce if desired.

In a separate bowl, combine vegetables and black bean mix with yogurt, lime juice, and salsa.  Stir until combined.

In a baking dish, place two tortillas so that they are slightly overlapping.  Cover with yogurt veggie mixture.  Top with cheese and third tortilla (I tore ours in half for better coverage).   

Bake at 350 degrees for 15 minutes, until cheese has melted and top tortilla is crisp.  Cut into fourths, and garnish with fresh cilantro and more salsa. 

Here are some pictures of the process:

DSC_0005 (183)

DSC_0007 (174)

DSC_0008 (166)

DSC_0011 (136) 

…and, the final cut:

DSC_0012 (131)

DSC_0019 (88) 

Yum! This took less than thirty minutes to make, and was really tasty! Plus, it’s a heck of a lot healthier than most Mexican food!

It’s definitely going to be an early night for me…I have a lot of work to do tomorrow before we start teaching again on Tuesday!

Hope you’ve had a great weekend…see you tomorrow!

15 Comments leave one →
  1. January 10, 2011 1:05 am

    Glad you made it home safely. Dinner looks great. Gotta love super fast, super tasty dinners!

  2. January 10, 2011 1:19 am

    This is one of my faaaaaaavorite things to make! Mine doesnt have a fun name though — so kudos to you for thinking up the baller recipe and title!!! ❤

    yum yum

    xoXOxo
    Jenn @ Peas & Crayons

  3. January 10, 2011 1:40 am

    yum yum yum! this is one of those dishes i always mean to make but never have and know i would love

  4. January 10, 2011 1:51 am

    love this quick and easy dish! mm.

  5. January 10, 2011 2:17 am

    That looks fantastic! I love when you kinda roll with your own thing and it turns out great – I must try these [I’m a sucker for enchiladas] 🙂

    Glad you’re home! Enjoy that snow girlie!

  6. January 10, 2011 2:28 am

    That sounds good. Jason made something sort of like that in our crockpot last week.

  7. January 10, 2011 2:58 am

    Glad you made it home and this looks wonderful! I’ve gotta try a vegan version!

  8. January 10, 2011 4:41 am

    Under 30 mins but with amazing ingredients, oh you need your own show, move over Rachel Ray 30 min meals 🙂

  9. January 10, 2011 12:49 pm

    Wow, still on break?! Awesome. Well, I’m glad you made it home safely, and even had the energy to fix an amazing meal! I love the name; enchilasagna. VERY clever!

  10. January 10, 2011 12:51 pm

    i want this i need this oh baby oh baby!

  11. Ginger permalink
    January 10, 2011 1:37 pm

    That looks great! We had Mexican food last night, too. We made a white bean and chicken chile. Perfect for the snowy weather! (We also bought some Ovaltine – we were prepared for our less-than-a-quarter-inch of snow! : ) )

  12. January 10, 2011 2:49 pm

    I have made something similar to this before to make things easier. I love your take on it! I am glad you got back safely and are getting ready to get back to your routine! Have a great day today before you head back tomorrow!

  13. Ayla permalink
    January 10, 2011 3:52 pm

    That’s a long day! Chelsea Handler would definitely make it more bearable though, she’s hilarious!

    I love how the lazy dinners can turn out tasting the absolute best. Sometimes the extra steps really aren’t necessary! Or maybe we’re too hungry/tired to notice. 😉

  14. January 10, 2011 6:01 pm

    HA. I just made enchilada casserole too! Mine was vegan but I love the idea of using greek yogurt in it! Extra protein 🙂

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