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one-dish meals:
veggie bean enchilada bake
1 2 3

True, this recipe yields a dish that looks more like your quintessential American casserole than the enchiladas youíd get in a good Mexican restaurant. But trust me: it tastes good, and is a great dish to serve up for a casual dinner with good friends.

Iím not a big casserole person in general; casseroles tend to require planning-ahead which, frankly, isnít something Iím terribly good at. This casserole is one of the few that I do like to make Ė it takes about 45 minutes to prep, which isnít too terribly long, and is always a big hit with friends, despite the fact that itís nothing remotely fancy-schmancy. One of the things I love best about it is that itís a really good way to use up leftover bits and pieces of vegetables Ė although I give specific ingredients and quantities for the fillings in the recipe below, you can basically dump just about whatever veggie you have available into the mix. The garlic and onion are pretty much essential, the pepper nearly so, but beyond that, you should feel free to substitute the other veggies freely. Mushrooms, especially thick, meaty portabellas, are a yummy addition, as are mild chili peppers; diced potatoes or pinto beans are a tasty substitute for the black beans.

Ĺ large onion
2 cloves garlic
Ĺ tsp. ground cumin
1 Tbsp. chili powder
1 can diced tomatoes, including juice
Ĺ cup water
salt and pepper to taste
cayenne pepper to taste

2 cloves garlic
Ĺ large onion
1 large red bell pepper
2 small or 1 large zucchini
1 bunch spinach (about 3 packed cups)
1 can black beans
1 tsp. cumin
2 tsps. chili powder
salt and pepper to taste

6-8 nine-inch flour tortillas (depending upon how fat you roll your enchiladas)
monterey jack or other melty cheese
sour cream and chopped scallion on the side

time 45 minutes prep, plus baking time

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