Feel like stepping outside the norm for dinner tonight? Might we suggest a recipe for Beet enchiladas, from our very own Laurie Knudsen. With such an easy ingredients list based completely on vegetables the prep time is short and simple. In fact we suspect most of your time will be spent hovering around the oven, anticipating when you will be able to taste this interesting take on a Mexican favorite.
Ingredients:
3 good size beets
Equal amount of carrots to beets
1 onion
2 tomatoes
1 cup black beans
1 can of enchilada sauce
1 pack of ten corn or flower tortillas
Handful of cilantro for garnish
1 package of Mexican mix cheese
1 can of vegetable gravy
salt & pepper to taste
Directions:
Soak black beans over night, next day quickly cook them while prepping everything else.
Preheat oven to 350 degrees
Dice your beets, carrots, onion and saute in olive oil
Fold the beans, vegetables, gravy and a little cheese into tortilla and place in a casserole dish
Repeat until the casserole dish is full
Smother the folded tortillas with the enchilada sauce
Cook for about 35-40 minutes
Once out of the oven lightly cover with cheese, diced tomatoes, and cilantro
Tell us what you think!
Ingredients:
3 good size beets
Equal amount of carrots to beets
1 onion
2 tomatoes
1 cup black beans
1 can of enchilada sauce
1 pack of ten corn or flower tortillas
Handful of cilantro for garnish
1 package of Mexican mix cheese
1 can of vegetable gravy
salt & pepper to taste
Directions:
Soak black beans over night, next day quickly cook them while prepping everything else.
Preheat oven to 350 degrees
Dice your beets, carrots, onion and saute in olive oil
Fold the beans, vegetables, gravy and a little cheese into tortilla and place in a casserole dish
Repeat until the casserole dish is full
Smother the folded tortillas with the enchilada sauce
Cook for about 35-40 minutes
Once out of the oven lightly cover with cheese, diced tomatoes, and cilantro
Tell us what you think!
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