Lazy Enchiladas Recipe - Cooking Index
Lazy Enchiladas Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Onion chopped (medium) |
| 1/2 cup | 73g / 2.6oz | Red/green pepper chopped (medium) |
| 2 | Garlic minced | |
| 9 | Mushrooms sliced - ¥thinly | |
| 1 | Stewed tomatoes - with juice | |
| 1/2 cup | 31g / 1.1oz | Frozen corn kernels |
| 1 | Black beans - rinsed | |
| 1/2 teaspoon | 2.5ml | Cinammon |
| 1/2 teaspoon | 2.5ml | Oregano - up to 1, up to |
| 1 tablespoon | 15ml | Chile powder - (maybe more) |
| 1 | Cumin - (maybe more start, with one) | |
| OR more of cayenne | ||
| 4 | Flour tortillas - (not the huge, size, more if you do |
1. Water saute onion,pepper garlic, until onion translucent. 2. Add spices and let them coat the onion mixture. 3. Add mushrooms and let cook briefly for 1-2 minutes. 4. Add can of stewed tomatoes and bring to simmer. 5. Reduce heat and simmer for 10 minutes. 6. Add corn and simmer for 10 more minutes. 7. Add beans and simmer for 5 minutes. 8. Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate. With tablespoon, take liquid and pour over tortillas. Repeat until done.
Serves 2 -3 people, depending on side dishes and hunger:) NOTE: Simmering times are approximate, but you essentially want to let it cook so the flavors have combined, but not to reduce to a true stew. It should look a soupy stew, so that you have liquid to put on tortillas.
Source:
Betty Crocker's Mexican Made Easy
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