Enchiladas
Ingredients:
- 1 medium yellow onion
- 1 bell pepper
- 1 can refried beans
- 1 can corn, whole kernel, drained
- sauce (any color, a 15oz can works)
- 8 tortillas
- cheese (cheddar/jack blend)
- (optional) chicken, steak, pork, or other meat for filling
- (optional) cilantro, lime, avocado, or diced tomato for garnish
Variations:
- green enchilada sauce, half of a shredded+sauted red cabbage for filling, omit bell pepper, omit corn
Directions:
- Thinly slice onion and pepper; season with cumin, chili powder, salt and saute on high heat to get char. Aim for fajita filling.
- (optional) Season and cook meat filling.
- Grease 9"x13" pan with high sides to prevent tortillas from sticking.
- Fill (f) tortillas along the middle with beans, corn, onion, pepper, meat,
and cheese. Roll shut without folding the ends. Place in greased pan, seam
down.
___ _ / f \ |\| | f | -> ||| \_f_/ |/|
- Pour sauce over tortillas. Use fork or spatula to get sauce between tortillas and down the sides of the pan.
- (optional) Top with additional cheese, remaining filling, pepitas, etc.
- Bake at 400F for approx. 30 min. Done when hot and bubbly.
Note: During prep, reference Scotchmo from Wasteland 2 by saying “Corn? I don’t remember eating any corn.” as often as possible.