[recipe] Leftover Enchiladas

[Guest guest]

I REALLY need to get to the grocery store (or the peapod.com website

more likely). Tonite was another throw together meal comprised mostly

of leftovers. These were really yummy, and a great way to use up the

bits and pieces in the refridgerator. Even the resident omnivoire

commented that they tasted great.

 

 

 

Leftover Enchilladas

 

 

 

Leftover beans from making chili (I had a mix of black, kidney, pink and

canellini)

 

Leftover rice from Chinese takeout

 

Leftover chopped green chiles (there always seems to be an open jar in

the fridge)

 

Leftover salsa (another one that always seems to be partially eaten and

left in the fridge)

 

Grated cheese (I had a partial bag of pre-shredded Mexican blend)

 

Flour tortillas

 

Enchillada sauce (or spicy tomato sauce)

 

Cumin

 

Garlic

 

Onions

 

Cayenne

 

Olive oil

 

 

 

Heat some olive oil in a frying pan. Sautee chopped garlic and onions

for a minute or two, then add beans. Mash the beans (add some water if

it’s too dry). Season with cumin and cayenne to taste. Continue to

cook the beans over medium-low heat for 10 minutes (or longer), til

flavours are well blended.

 

 

 

On a flour tortilla spread salsa, bean mixture, rice, chiles and cheese.

Roll up and lay in a baking pan that’s been lightly coated in enchilada

sauce. Once all the leftovers have been wrapped up into tortillas, pour

over rest of the enchilada sauce, sprinkle on a bit of cheese and some

more chiles, and bake at 350 for about 30 minutes (til heated through

and cheese is melted).

 

--

Sherri

 

" Isn't it surprising how many things, if not said immediately, seem not

worth saying ten minutes from now? " - Arnot L. Sheppard Jr

 

 

 

 

 

 

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