Stacked Roasted Vegetable Enchiladas. 1K+ This is such a great dish.
It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) Family Kitchen - StumbleUpon. (photo courtesy of RecipesToRunOn.com) Sometimes the best meals come from a combination of two different cultures.
I am Italian and grew up eating lots and lots of pasta. I didn’t really start eating Mexican food other than (gasp!!) Taco Bell until I was a little older and realized how simple and full of flavor Mexican cooking could be. Since I’ve discovered my love of fresh Mexican food, I have to admit we eat at least one Mexican inspired meal every week. A meal like this can always be made ahead (say like the day before) and quickly popped into the oven before your meal.
Baked Mexican PenneRecipe from Aggie’s Kitchen 6-8 servings 1/2 box of whole wheat penne 1 lb of lean ground beef 1 TB olive oil 2 cloves garlic, minced 1 large bell pepper, chopped 1 large onion, chopped 1 tsp cumin 1 tsp chili powder 2 jars of salsa (I used 2 16oz jars of Newman’s Own salsa) 1 15 oz can black beans, drained and rinsed salt and pepper 2 cups of shredded cheddar or Mexican blend cheese. Quick and Easy Mexican Recipes. Portobello and Black Bean Enchiladas. Roasted Poblano Sauce: 1 poblano pepper 2 tsp. extra virgin olive oil 1 medium yellow onion, chopped 1 large clove garlic, chopped 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/4 tsp. paprika 1/8 tsp. ground chipotle pepper (optional) 2 cups crushed tomatoes about 1/4 cup water (to thin out the sauce) 1/2 cup fresh cilantro, chopped + extra for garnish Filling: 2 roasted red peppers, diced (jarred or fresh) 12 oz. portobellos (about 4-5 large), stemmed, gills scraped out, and diced 1/2 red onion, diced extra virgin olive oil salt and freshly ground black pepper 1 can black beans, drained and rinsed Other ingredients: 12 corn or whole wheat flour tortillas 4 oz. queso fresco fresh tomatoes or pico de gallo, for serving Preheat oven to 425 F.
To prepare the sauce: Roast the poblano pepper (and red peppers if using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Peel the pepper, discard the stem and seeds, and chop.