pan “baked” enchiladas

take that, weather! i can make enchiladas and not turn on the oven, thus heating the house to even more unbearable levels. i know people in the rest of the country have been dealing with the heat all summer, but it has only recently came to oregon and i’m a baby about it.

eating salad and cold sandwiches and even caprese (coming soon) gets old after awhile. so i crafted a plan to make enchiladas without turning the oven on. i did absolutely no research to see if it had been done before; it could have turned out burnt on the bottom and cold on the inside and a waste of enchilada, but it didn’t! it was delicious! and i only had to have the stove top on for about 25 minutes.

the recipe that follows is my go-to enchilada recipe but you can do what you like. because i’m ridiculous i made the beans and enchilada sauce from scratch late the night before but you can keep your sanity if you like and go with the stuff from a can. the less warmth in your house, the better.

pan “baked” enchiladas
serves 3 or 4

8 medium corn tortillas
2 cups enchilada sauce (recipe below)
2 cups prepared black beans
1/2 medium onion, diced
1 bell pepper, diced
2 cups shredded cheddar and jack cheese

serve with lime wedges, sliced olives, chopped cilantro, and mashed avocado.

dice onion and bell pepper and sauté until soft.

prepare your assembly station with bowls of pepper and onion mix, black beans, and shredded cheese with a cutting board to roll enchiladas. lightly coat bottom of flat sided skillet or cast iron skillet with enchilada sauce.

heat tortillas in lightly oiled skillet until they are pliable. fill with beans, pepper and onion, and shredded cheese. place in prepared pan and fill tightly. cover with the remaining enchilada sauce and grated cheese.

place on stove top with cover on and cook for 15 minutes on just less than medium heat.

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