As long as my knee continues to heal and get stronger, I plan on training for the River City Half Marathon. A friend of mine is interested in doing the full but I'm not quite sure I'm ready to push that far after having been out for two months. I'll take it day by day and the closer we get to the race, I'll make a more solid decision.
Now for my first dish that I will introduce. On Saturday, I whipped up a yummy Tortilla Casserole for a few friends. It came out fabulous! Seems like I always try a new dish and test it out on my friends. I got no complaints. Here it is:
Tortilla Casserole
Here’s my favorite in-a-hurry casserole to make when craving southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. In the 12 to 15 minutes that this is in the oven, steam a big batch of broccoli and make a simple salad of mixed baby greens, carrots, tomatoes, and bell peppers.
- One 16-ounce can pinto, pink, or black beans, drained and rinsed (I used a can of kidney beans.)
- One 16–ounce can crushed tomatoes
- One 4-ounce can chopped mild green chilies
- 2 cups frozen corn kernels, thawed
- 2 scallions, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 8 corn tortillas
- 1 1/2 cups grated nondairy Monterey Jack, cheddar, or jalapeño cheese
- I grated some Vegan Gourmet Chedder. I wouldn't use this cheeze again because it did not melt very well.
- Salsa for topping
Combine the first 7 ingredients in a mixing bowl. Mix thoroughly.
Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another; half of the bean mixture; half of the cheese. Repeat the layers.
-I added a fresh spinach layer. The added color was the perfect touch.
Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares to serve. Pass around salsa to top each serving
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