Enchilada Bowls

Enchiladas are great and all, but don’t you hate how difficult they are to eat? Every time you try and cut into it, the filling spills out and you can never get a nice piece. It’s just a mess! They’re so delicious though, so you don’t want to give them up either. What should you do then? Well, I’m glad you asked…

These enchilada bowls are the perfect solution! They have all the great components of an enchilada but they’re not messy. Yes, I said EVERY component. They have the tortilla even though it’s not wrapped in it. Exciting, I know!

Ingredients

  • 2 bell peppers
  • 1 large zucchinis
  • 1 small white onion
  • 1 can corn
  • 2 cans black beans
  • 16 corn tortillas
  • 2 19oz cans of enchilada sauce
  • 3 cups shredded cheese of your preference
  • 1 tbsp olive oil
  • Spices: cumin, paprika, garlic powder
  • Salt and pepper

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As usual, if you have anything else that you like in your enchiladas, feel free to add that as well. Also, if you have an enchilada sauce recipe, you can use that!

Directions

  1. Prep: cut the pepper into small chunks, cut the zucchini in half lengthwise two times and then slice into small chunks, dice onion, cut the tortillas into 1/4-1/2 inch pieces.
  2. Preheat the oven to 375°F.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add all of the veggies and cook until translucent, about 10 minutes.
  5. Drain and rinse the beans. Add the beans and corn to the skillet.
  6. Season with spices, salt and pepper. Continue cooking until everything is uniform in temperature, about 2 minutes.
  7. In a 9×12 pan, spread a layer of enchilada sauce on the bottom of the pan.
  8. Add a layer of filling, then of tortillas, then of cheese. Top with a drizzle of enchilada sauce.
  9. Repeat this process with the rest of the filling/tortillas.
    • I got about 4 layers.
    • The top layer should be cheese.
  10. Bake for 20 minutes until the cheese is nice and brown and the enchilada sauce is bubbling.

The great thing about this recipe is that you could also make it in individual containers for lunches!

Test Kitchen: Opinion and Changes

I originally found this recipe on She Likes Food. I increased the quantities in order to make enough to serve 6. Also, I increased the amount of corn, decreased the amount of zucchini and eliminated summer squash. I changed these based on the preferences of the people who I was making this meal for.

 

Happy Cooking!

One thought on “Enchilada Bowls

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