Tuesday, February 1, 2011

apocalypse enchiladas

For those of you enjoying weather in the positive digits today, I am jealous. Denver had a high of -1 this afternoon, and the rest of the day has been impossibly frigid. This is why when my roommate and I got home tonight, neither of us wanted to leave the house to get dinner. So we looked around the kitchen, gathered what ingredients we could find, and put together a Mexican feast- we refused to leave the house to buy real items, so the strange recipe we created felt like we were scraping the bottom of our supplies during some kind of global disaster. Thus, our apocalypse enchiladas :)

Stuff you need: 1. Some kind of enchilada sauce 2. some kind of tortilla 3. some kind of filler

Tonight, our kitchen yielded 5 corn tortillas, chili beans, half a red onion, a bag of Frontera green chili enchilada sauce, and some leftover Daiya vegan cheese (from my breakfast burritos, which I must say, have grown on me).

While the oven is preheating to 350, combine the chopped onion, chili beans, and cheese in a bowl with some garlic salt and cumin for the enchilada filler. When the oven is ready, put a enough sauce in a baking dish to cover the bottom, and nuke the tortillas in the microwave for about 15 seconds. Take the tortillas out one at a time, fill them with the bean mixture, toll them up nice and tight, and place them in the baking dish til it's full. Cover the enchiladas with the remaining sauce, and then sprinkle on some cheese to top it off.

Cook up the concoction for about 15 minutes, until it's bubbly and warmed through.
Look at that! A delicious meal created from what we found in the pantry. As long as you have some kind of sauce and tortilla on hand- green, red, flour, corn- you can really be creative with this dish. Any kind of cheese will do, and your filler could be any assortment of vegetables and/or beans and/or whatever your cupboard's hiding! Let me tell you, when the apocalypse rolls around, you're gonna want to be dining with us :)

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