copyright ©1999-2003
DigsMagazine.com.

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 you’d 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.

I’m not a big casserole person in general; casseroles tend to require planning-ahead which, frankly, isn’t something I’m terribly good at. This casserole is one of the few that I do like to make – it takes about 45 minutes to prep, which isn’t too terribly long, and is always a big hit with friends, despite the fact that it’s nothing remotely fancy-schmancy. One of the things I love best about it is that it’s a really good way to use up leftover bits and pieces of vegetables – 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.

ingredients
sauce
½ large onion
2 cloves garlic
½ tsp. ground cumin
1 Tbsp. chili powder
1 can diced tomatoes, including juice
½ cup water
salt and pepper to taste
cayenne pepper to taste

filling
2 cloves garlic
½ 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

time 45 minutes prep, plus baking time
serves 4-6

keep on moseying for MORE!

---------------------------> lounge . nourish . host . laze . home.