I know, I know. A whole week after posting the corn tortilla recipe, here’s the enchilada one. Better late than never, I suppose. I got preoccupied at the end of last week by Timothy Pachirat’s (author of Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight) visit to Seattle. He did three events while he was here–a book reading and Q&A, a workshop at the UW, and a public talk. All were great and I plan to write a post about my thoughts soon. In the meantime, I recommend you all read the book.
Now, back to the mission at hand. When I was in Baltimore with my mom visiting my sister and her girlfriend, we had what they like to call ‘enchilasagna’ for dinner. It’s called ‘enchilasagna’ because the tortillas are layered like lasagna instead of rolled up with stuff inside them. If you would prefer to fill/roll up the tortillas, by all means–go ahead.
The Recipe
Serves 4 large portions
1 dozen corn tortillas (homemade or store-bought)
1 medium onion, sliced
1 red pepper, sliced thin
1 small zucchini
1 1/2 tsp ground cumin
1 can enchilada sauce (red or green)
3 scallions, chopped
1 can black beans
salt & pepper to taste
For the top:
green salsa
avocado chunks or guacamole
whatever else you think sounds good on top
Instructions: Saute the onions, red peppers and zucchini in a little olive oil until soft. Add cumin and pepper (salt, if you desire–though, the enchilada sauce has quite a bit of salt in it already). Preheat the oven to 350 F. Use a 9 x 9 pan. Pour a splash of the enchilada sauce in the bottom of the pan and spread evenly across the bottom. Lay 4 corn tortillas in the bottom to make the first layer. Add half of the beans and half of the vegetable mixture. Drizzle some enchilada sauce on this layer. Add another 4 tortillas for the second layer and repeat steps for first layer (adding remaining beans and veggies and a little more sauce). Add the final layer of 4 tortillas for the top. Pour a generous helping of sauce over the top (the more sauce you use, the more moist it will be). Top with chopped scallions. Bake for 30 minutes. Serve with green salsa, avocado, and whatever other toppings you like.
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