Mommy Cafe

Vegetarian home cooking, kid tested and approved

Green Chile Enchilada Casserole

I’ll admit right now, this recipe isn’t all that different from an earlier recipe for chilaquiles.  What can I say?  I love the combination of black beans, peppers, cumin and cilantro!  There are two big differences here: this casserole has scrambled eggs, making it a little more versatile, and it uses my favorite green chile sauce– yum!!

Lately I’ve been craving Mexican food.  The authentic stuff, not the Americanized version.  So I threw together a bunch of ingredients, crossed my fingers, and hoped for the best.  I dished up seconds before finishing my first serving.  I would say that means success!

Prep time: 10 minutes    Cook time: 40 minutes    Estimated cost: $5.50

Green Chile Enchilada Casserole

  • 6 corn tortillas
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup black beans (about 7 oz)
  • 4 large eggs
  • 1 T cilantro
  • 1/2 T cumin
  • 1 can green chile enchilada sauce
  • 1 cup cheddar cheese

Preheat oven to 400 degrees.

Fry the tortillas in a small amount of oil for about 1 minute each.  Layer three tortillas in the bottom of a 9×9 lightly greased baking dish.

Saute the onion and pepper over medium-high heat until crisp-tender and remove from heat.  Stir in beans and layer on top of tortillas.

Beat the eggs with cumin and cilantro and cook until no longer runny.  Layer on top of veggie-bean mixture.

Lay remaining three tortillas on the eggs, and pour enchilada sauce over the top.  (The tortillas will soak up the sauce, so use the whole can.)  Top the casserole with cheddar cheese, cover with foil, and bake for 20 minutes.  Remove foil and bake for another 15 minutes, or until the cheese is golden and bubbly.  Serve with sour cream (optional).

Serves 4

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February 9, 2011 Posted by | Recipes, Vegetarian | , , | Leave a comment

Rice with Black Beans and Chili-Cheese

Mmm, this hearty meal is perfect for cool weather.  Maybe it’s just me, but I find a lot of rice entrees on my weekly menu plans when the weather gets chilly.  It’s such a warming food, and especially when you pair it with a little heat from green chilies!

I found this recipe from the Vegetarian Express cookbook a couple of years ago.  After the first bite, Will decided this was the meal he wanted me to make for a Winter Solstice potluck.  We ended up not going to the potluck since the weather was so unpleasant, but that just meant we didn’t have to share our new favorite dish!

This is such a simple dish, and when served with a salad makes a perfect weeknight dinner.

Prep and cook time: 40 minutes      Approximate cost: $7 for a pan

Riced with Black Beans and Chili-Cheese

  • 6-serving portion of quick-cooking brown rice
  • 3 cloves garlic, crushed and minced
  • 1 large onion, chopped
  • 1 T olive oil
  • 1 lb can black beans, drained and rinsed
  • 4-oz can chopped mild green chilies
  • 4 oz grated cheddar cheese
  • 15-oz part-skim ricotta cheese

Preheat oven to 400 degrees.  Lightly oil a 1 1/2-qt baking dish.

Prepare the rice according to package directions.  Briefly saute the garlic and onion in a tablespoon of olive oil until golden.

In a large bowl, mix the cooked rice with the beans, garlic, and onion.  In another dish, combine the cheddar and ricotta cheeses with the green chilies.  Layer half of the rice and bean mixture into the baking dish, followed by half of the cheddar-ricotta mixture, and repeat.

Bake the casserole for 15 minutes.  Remove from oven, let stand for a minute or two, then cut into squares and serve.

Serves 6 to 8

October 26, 2010 Posted by | Recipes, Vegetarian | , , , , | 1 Comment

Chili Corn Crepes

This recipe comes from the Beyond the Moon cookbook, and the crepes were so delicious that I’ve made them twice since I checked the book out from the library! The original recipe had a delicious black bean filling, but I thought the crepes alone were fantastic. Stuffed with cheddar and mozzarella cheese– amazing!

Crepes do take a little time to make, especially when you make the full recipe (10 crepes). However, I found that they freeze well and taste just as good when thawed. This is good, since even Will and I can’t eat 10 crepes on our own! So make an extra batch to freeze and take out one or two at a time to make a quick lunch or snack. They also take a little forethought, since the batter needs to sit for at least an hour. The batter is simple to make, so you can make it ahead the night before or even in the morning and let it sit in the fridge for the day.

Getting the batter to spread correctly is a little tricky the first crepe or two, but it doesn’t take long to get the hang of it. By my 4th crepe I was flipping like a pro!

Prep time: 5 minutes active, plus 1 hour  Cook time: 20 minutes   Approximate cost: Cheap, since you’ll already have most ingredients!

Chili Corn Crepes

  • 3 large eggs
  • 1 cup milk
  • 2 T butter, melted
  • 1/2 cup unbleached white flour
  • 1/2 cup wheat pastry flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp salt
  • 1 T chili powder

Combine eggs, milk, butter, and 1/3 cup water in a blender or food processor (or mix by hand) and process until smooth.  Add the flours, cornmeal, salt, and chili powder, and process again.  Refrigerate for at least 1 hour or as long as overnight.

Heat heavy, 10-inch skillet over medium heat.  Pour in about 1/4 cup of batter, and quickly tilt the pan, swirling batter so it covers the bottom.  Cook the crepe until lightly golden, 1 to 2 minutes.  Flip it with a spatula, and cook for 30 seconds to 1 minute more.  Repeat until all the crepes are cooked.  Stack the cooked crepes, and set them aside.

Put filling (cheddar/mozzarella cheese mix, feta and roasted red peppers, etc) on one-quarter of the crepe.  Fold crepe in half and half again to form a pie-shaped wedge.  Bake on a greased baking sheet at 400 degrees for 10 to 15 minutes until the crepe is lightly golden.

Makes 10 crepes (5 servings)

October 14, 2010 Posted by | Recipes, Vegetarian | , , , | Leave a comment

Mexican Lasagna

I’m back!  These past few months have been a whirlwind of activity, which means dinners have too often been the same old same old.  I was feeling a bit stuck in a food rut that was not worthy of publishing.  But tonight I broke out my favorite combination of ingredients (you guessed it– black beans, corn, and cumin!) and started mixing, and got myself back oMexican Lasagnan track!

My memory may be faltering these days, but I can always remember a good meal.  Back in my Gateway Hotel days, conference services would frequently make one of those unforgettable meals– a Mexican lasagna that made my tummy happy.  It was a pretty meaty dish, as most lasagnas are, but gosh darnit I’ve been wanting it!  And so desire leads to creation, or something like that.

This dish got two thumbs up from Will, although it took some time for him to articulate with words as he was too busy shoveling food into his mouth to speak.  When he did speak, his only critique was that it wasn’t really Mexican food.  So here is my recipe for not-so-Mexican lasagna.

Prep and cook time: 60 minutes        Approximate cost: $8 for a pan

Mexican Lasagna

  • 1 onion, diced
  • 1 each red and green pepper, diced large
  • Taco seasoning (store-bought, or see my homemade recipe with Taco Stromboli)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn
  • 10 oz ricotta cheese
  • 3 cups shredded cheddar cheese, divided
  • 4 oz can diced chilies
  • 10-12 corn tortillas
  • Salsa

Preheat oven to 400 degrees.

Saute the onions and peppers in olive oil until tender-crisp.  Add taco seasoning, beans, corn, and 1/8 cup of water.  Simmer until the water absorbs.

Meanwhile, combine ricotta cheese, 1 cup of cheddar cheese, and chilies in a small bowl and mix well.

Line a casserole dish with a layer of corn tortillas.  Top with half of the vegetable mixture, then half of the cheese mixture.  Spread a thin layer of salsa on the cheese and top with another layer of tortillas. Repeat with the remaining vegetables and cheese, another layer of salsa, and tortillas.  Spread one last layer of salsa on top of the tortillas and cover with remaining 2 cups of cheddar cheese.

Cover the dish with foil and bake for 30 minutes.  Remove foil and bake for 15 minutes longer, or until cheese starts to turn bubbly and brown.

Serves 6 to 8

October 12, 2010 Posted by | Recipes, Vegetarian | , , , , | Leave a comment

Fresh Veggie Tostada

With tomatoes and spinach to spare after a bulk purchase, I was struggling to find a new way to prepare them. This tostada-type meal was the delicious outcome. It was so good that I have found myself craving it again and again over the past few weeks! I made it for Will the other night to obtain his approval for posting (it is one of the rules for this blog, after all!). I was a bit nervous about how he would react to the refried beans and the over-medium eggs. He’s not a fan of runny eggs, but once he realized the yolks practically melt into the rest of the tostada, he was sold!

When purchasing refried beans, a first for me, I took a look at the ingredient labels of each variety: traditional, fat-free, and vegetarian. The biggest difference I found was that the traditional is made with lard. Double-check your labels, but the fat-free version should be vegetarian as well.

This recipe may seem like a lot of steps, but each is quick and simple. If you’d rather not use your oven, you can cover the tostadas with foil to help the cheese melt faster. This will cause your tortillas to become less crisp, but also helps keep your air conditioning costs down! If you’re a mushroom fan, try adding a few sliced under the cheese. Thinly sliced zucchini would also be a tasty addition to this tostada. It’s also easily veganized by using soy-based cheese and either skipping the eggs or substituting scrambled tofu seasoned with cilantro and cumin.

Prep and cook time: 20 minutes      Approx. cost: $3 per person

Fresh Veggie Tostada

  • 8 corn tortillas
  • 1 can fat-free or vegetarian refried beans
  • 3 medium-sized tomatoes, sliced or diced
  • 4 cups baby spinach
  • 2 cups shredded cheddar cheese
  • cilantro, fresh or dried, to taste
  • 8 eggs

Preheat oven to 350.  Heat a large pan or griddle over medium-high heat with a small amount of olive oil.  While griddle is heating, add spinach to another pan and cook until it just starts to wilt.

Generously spread refried beans onto tortillas and place on the hot griddle.  On top of the beans, layer wilted spinach and tomato slices or dices.  Cover with cheese and sprinkle with cilantro to taste.

Once the tortillas are crispy, move tostadas to a baking sheet and place in the oven until the cheese is melted and starting to brown.  Meanwhile, scramble or fry your eggs to your preference (I like a little ooziness in mine, so I cook to over-medium).  Remove tostadas from the oven and top each with one egg.

Serves 4.

July 11, 2010 Posted by | Recipes, Vegetarian | , | 1 Comment