Wednesday, 26 March 2014

Veggie Enchilada Casserole



I'm a member of a few foodie communities online, and the other day, one such group was discussing the relative merits of corn versus wheat tortillas. I noted with some surprise that I only ever see wheat tortillas in the shops here, but when I looked a bit closer, I realised we actually can get them. It's just that while wheat tortillas are sold as bread, in the bakery section of the supermarket, corn tortillas are tucked away in the international aisle. It's definitely nice to have both, for different dishes, so I'm glad I figured that one out.


I was recently sent some Old El Paso goodies to try out, including an enchilada meal kit which contains a packet of corn tortillas, as well as enchilada spice mix and tomato sauce. Just add a few vegetables, and you have everything you need for a hearty Mexican meal.

Now, enchiladas are wonderful, but they can be a bit fiddly to put together. Enchilada casserole is an altogether less fussy alternative that I've heard of a few times now, so I thought I'd take this opportunity to give it a go.

The first thing for fellow Brits to note is that the word 'casserole' means something a bit different in the US. This isn't a stew, it's more of a layered bake, as you can see from the photos.

The end result is a very substantial meal, somewhat like a Mexican lasagne, although the corn tortillas give it a lot more structure than you'd get from pasta. And oh, it was so good. We enjoyed it the day I made it, and we enjoyed the leftovers just as much the next day.


Veggie Enchilada Casserole
Serves 4

1 large courgette (zucchini)
1 red bell pepper
1 red onion
1 tin (230g, 8oz) butter beans
1 tin (230g, 8oz) red kidney beans
3tbsp enchilada spice mix
300g (approx. 1 cup) tomato sauce
8 corn tortillas
200g (7oz) cheddar cheese, grated
jalapeño chilli slices, to garnish
  1. Chop the courgette, bell pepper, and red onion into bite-sized pieces.
  2. Preheat the oven to 170°C (340°F).
  3. Fry the vegetables until soft, add the beans, and toss through the enchilada spices and tomato sauce.
  4. Lightly grease a deep baking dish, and line with two tortillas (overlapping as necessary).
  5. Spread a third of the bean mixture evenly over the tortillas.
  6. Sprinkle a quarter of the cheese (50g) over the beans.
  7. Layer with two more tortillas, and repeat steps 5-6. Do this twice, to use up all the filling.
  8. Top with the final two tortillas.
  9. Sprinkle the remaining cheese over the top, and garnish with slices of jalapeño pepper.
  10. Bake for 20 minutes, or until all the cheese is melted and the bake heated through.


13 comments:

Rebecca Subbiah said...

cool like a mexican lasagna

Rachel said...

I was just thinking that it looked like a lasagne and then read your comment about American casseroles! Very well-timed, I was just about to become confused...

Midnight Cowgirl said...

I love enchiladas, and this looks so good!

Fly Girl said...

The corn tortillas are actually better for you than flour--no gluten and not so refined. In Mexico, the corn versions are usually more popular at street vendors.

mypixieblog said...

Someone beat me to it--I was going to say this is a Mexican lasagne :) Looks amazing, Rachel!

Mama Potamus said...

This seems so simple yet I never thought of it before. Thanks for sharing

Rachel said...

My husband much prefers the corn tortillas while I generally prefer flour tortillas. But this recipe looks easy enough!

Jenne said...

Would have never thought of beans in a recipe like this. Looks very interesting and delicious. Does it help be more filling?

Nicky Omohundro said...

This looks wonderful. My family enjoys enchiladas but I have trouble rolling them up and prefer to make a casserole/bake with them. It's easier and tastes just as great. Your recipe is fantastic.

Jasey McBurnett said...

This looks great! I love enchiladas and this looks easy!

Joanne T Ferguson said...

G'day! Looks very comforting and yum!
Viewed at part of #SITSSharefest
Cheers! Joanne

Jenny Woolf said...

I learned to make my own tortillas and I have to say they are loads nicer than the ones you get in the shops. A bit fiddly though.

Savory Experiments said...

Mmmm... looks great!

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