Meatless Mondays started when I was looking for ways to cut our grocery bill. Ryan is game because as a compromise I make an extra scumptous meat the next night (which we spread out for 2 meals). The roast is already in the crockpot for tomorrow!
Corn tortillas filled with refried black beans and topped with homemade, garden-fresh enchilada sauce. Nobody missed the meat tonight!
Garden-fresh Enchilada Sauce
10 medium tomatoes, quartered
½ medium onion, diced
2 small chilies, chopped
2 cloves garlic
½ t dried oregano
2 ½ t chili powder
½ t basil
¼ t cumin
1 t parsley
Salt and pepper to taste
Put tomatoes, onions, chilies and garlic in large pot. Bring to a boil. Add remaining ingredients, stir well. Bring to a boil, reduce to simmer. Let simmer for 10 minutes. Let cool (or add a few ice cubes).
Put about 3 cups at a time in the blender, until everything is blended. This recipe made enough for me to make 1 ½ pans of enchiladas and I put some in the freezer for a future meal.
Enchilada filling:
2 cans of refried beans (I used refried black beans for a little more fiber)
½ medium onion, diced
Mix onion into the beans.
To make Enchiladas:
Microwave 10 corn tortillas for 30 seconds.
Spoon a little sauce into the bottom of the pan (I used one 9X13 and one 9X9).
Fill tortillas with filling, roll up and place seam side down in pan.
Spoon a generous amount of sauce over enchiladas.
Top with cheese and olives.
Bake at 400* for 15 minutes.
Top with sliced green onions and cilantro.
Enjoy!
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