Enchiladas

I swear I posted this before, but I can't find it, so I'm posting it again. This is one of my favorite things because it's easy, well balanced, full of fiber, not full of fat, and you can eat this for dinner and lunch for like a week. They reheat well, but if you're a gynecologist like me, people might get weirded out if your cuticles are stained with orange enchilada sauce, so be careful with that.

-1 pkg large flour tortillas
-1 can of black beans (I use spicy), rinsed
-1/2 can corn, rinsed
-frozen chopped spinach
-frozen tri-color peppers, I suppose you can use fresh.
-really any vegetables you have laying around, I often use up the almost-empty bags of everything I have in the freezer
-2 cans enchilada sauce
-oil to coat baking dish
-one box spanish rice, prepared according to the directions on the box
-optional: a fake meat: tofu, crumbles, tempeh, whatever.

Preheat the oven to 375 degrees. I like to wrap the tortillas in a wet towel and put them in the oven while it's heating up in order to soften up the tortillas. Prepare the rice. Thaw all the vegetables, they don't have to be thoroughly warmed, just not in icy chunks. I use a handful of frozen spinach, and a generous amount of the frozen peppers. Mix them in a bowl with the beans and corn and half of one can of the enchilada sauce. Add some salt, pepper, cayenne, fajita seasoning, whatever you have. Fill the tortillas with 2 spoonfuls of rice, and several spoonfuls of the filling. Roll up the tortilla and place it on the oiled baking dish, seam side down (so they stay closed). Repeat with all the tortillas. Cover with foil and cook for 20 minutes, removing the foil for the last five minutes.

Delicious Pesto Party Dip

-1 can of cannelini beans
-1 can of lentils
-fresh basil to taste (I used about 1/4 c)
-fresh parsley to taste (I used about 1/4 c)
-1 TBSP of tahini
-dash of salt
-1 tsp of olive oil
-the juice of one lemon
-3 cloves of garlic

-1 baguette, cut on the bias (to maximize surface area)
-olive oil


Empty most of the water out of the bean cans, but save it as you may needed it for added moisture at the end. Food process everything.

Slice the baguette, put some tin foil on a cookie sheet, and smear some olive oil on it. Put the baguette slices on the cookie sheet (rubbing each side into the oil), and broil until brown, flipping all of them over halfway through.

Garnish with some parsley sprigs.

Several Beans

Sam made me this last week. He added some chopped up chard. I liked it because we had almost all the ingredients laying around and it's cheap.

several bean and vegetable casserole