feed me friday: tex-mex layered enchiladas

Today's Feed Me Friday is featuring another recipe that was a part of the 30 Day Food Challenge over at A Vision to Remember.

I'm a vegetarian, so our family does meatless meals. Some vegetarian families get stuck in a pasta rut, but there are so many great non-pasta options out there.  In fact, I can turn almost any meat-based recipe into a meatless recipe with just a little creativity!  (Likewise, you can turn this into a meat-based recipe by just substituting ground beef.  But give it a try without.  You might just like it!)  Also, I typically try to sneak in some extra veggies here, there and everywhere, so in this recipe you will see chopped red pepper, grated or finely chopped zucchini.  (Again, you can leave it out, but give this a try too.  You might just like this too . . . or at least not even notice.)  Here's one of our family favorites:

Tex-Mex Layered Enchiladas

Prep:
1)  Preheat oven to 400 degrees.
2)  Spray 13x9 pan (or split recipe into 2 8x8 pans - 1 for baking now and one for freezing)

Here's what you need:
-1 lb. ground meat substitute like Morning Star Farms or Boca (or ground beef)
-1 can black beans
-1 sweet red pepper chopped
-1 zucchini grated or finely chopped
-1/2 a medium onion - chopped
-2 cups of salsa
-1/4 cup Zesty Italian Dressing (Light)
-2 Tbsp. taco seasoning or fajita seasoning
-6 large or 9 small whole wheat tortillas
-2 to 3 cups light sour cream
-1 pkg light cheddar cheese

Here's what you do:
1) Heat meat substitute (or saute brown ground beef) with onion, red pepper, and zucchini on medium heat.

2) Add salsa, drained black beans, Italian dressing, taco seasoning and stir together.

3) Arrange 2 large tortillas (or 3 small) on bottom of pan.

4) Cover with 1/3 of bean mixture, sour cream and cheese.

5) Repeat with two more layers starting with tortillas again.

6) Cover with foil and bake for 30 minutes. Let stand 5 minutes before cutting and serving.

Freeze and cook later directions:
-Freeze for up to 3 months.
-Bake 1 hour with foil on.
-Remove foil and bake 15 minutes.
-Let stand 5 minutes before serving.


Serve with whole wheat cornbread, steamed veggies and a mixed fresh fruit salad.  

Cook on!


Linking to the following great sites this week!
Weekend - a little lovely, Craft Envy, Under the Table and Dreaming, Be Different Act Normal, A Vision to Remember

Monday - Keeping it Simple, Craft-O-Maniac, The Girl Creative, The Trendy Treehouse, C.R.A.F.T, Making the World Cuter, Mad in Crafts, Sumo's Sweet Stuff, Between Naps on the Porch, Tools Are For Women,  It's So Very Cheri, Skip to My Lou

Tuesday - All Thingz Related, Sugar Bee, New Nostalgia, Creative Itch, Lucky Star Lane, Hope Studios, These Creative Juices, My Delicious Ambiguity, Today's Creative Blog-Get Your Craft On!

Wednesday - It's So Very Cheri, Beyond the Picket Fence, Blue Cricket Design, Trendy Treehouse, Tea Rose Home, Someday Crafts, My Backyard Eden, Sew Much Ado, Night Owl Crafting

Thursday -  Fireflies and Jellybeans, Life As Lori, House of Hepworths, Somewhat Simple, Seven Thirty Three, The Train to Crazy, PonyTails and FishScales, Black Kat's Design