After running around for the past few weeks SO busy my body finally said "Nope!". So I spent today in bed annoyed I couldn't get anything done. I take after my mother that way, we both usually refuse to get sick. If you don't acknowledge it, it won't happen right??
It also started snowing today! I love looking at the snow and drinking hot chocolate inside :) Driving in the snow is a different story though...thankfully these past few years at school have taught me what to expect with Utah winters.
Last winter it got a little excessive.
That was up to our knees in sugarhouse park! We'll see what this year brings!
For meatless Monday I wanted to give you a casserole-y dish that warms you up. You won't even miss the meat in this one! You can make it spicy, with green sauce, red sauce, etc.
I used fewer tortillas than the recipe called for to cut calories. I also added in frozen corn that had been thawed as well as black beans for more fiber. The diced tomatoes I used had jalapenos in them to make it more spicy! Yum
Oh yeah and I added spinach because...why not? I wouldn't recommend using it though if you'll be reheating this dish.
Fresh out of the oven! I cut the tortillas into fourths to layer them more evenly in the pan. This is also a great way to control portion sizes. I only put cheese on top to make this a more low-cal meal but you can mix some into the filling as well. I think this would be great with chicken or beef cooked in taco seasoning! This dish is also great for college students on a budget, most of the ingredients are fairly cheap.
Enchilada Casserole
Prep/Cook time: 40 minutes total
6 servings, 260 calories/serving
Ingredients:
6 corn tortillas (or more if you prefer)
1 jar/can fire roasted red enchilada sauce (my jar was 14 oz)
1 jar/can fire roasted red enchilada sauce (my jar was 14 oz)
1 bag frozen corn, thawed
1 8 oz can diced tomatoes
1 8 oz can black beans, rinsed and drained
1 8 oz can black beans, rinsed and drained
Mexican cheese
Optional additions: rice, bell pepper, pinto beans, chicken, beef, cooked yams, etc.
Optional toppings: sour cream, avocado, guacamole, salsa, sriracha
Grease a 9 x 13 dish and preheat oven to 350. Pour about 1/2 cup of the enchilada sauce into the bottom of the baking dish. Top with your first layer or tortillas.
In a large bowl, mix the rest of the enchilada sauce, corn, black beans, diced tomatoes, and any other add-in you'd like. Pour the mixture on top of the first layer of tortillas. Add the second layer of tortilla and top with cheese.
Cover with foil and bake for about 30 minutes, or until bubbly and the cheese has melted. Let cool for 5 minutes and serve with toppings!
Yum :) Hope you're all staying healthy and warm!
