Who likes food?

Due to inclement weather, today's post is going to be a recipe! (You see, with this cold I'm trying to shake offa me and this overcast and wet sky hanging above me, I'm feeling a bit Eeyore-ish. Plus I already had this recipe post written up and it's just easier to use it now than to try and write anything with redeeming value while in my current state.)

Chilaquiles Casserole

(courtesy of Eating Well LINK)

*note* This is how *I* make it, which slightly varies from the recipe in the link.

Ingredients
• 1-2 TB olive oil, enough to coat bottom of your pan
• 1 medium onion, diced
• 1 medium zucchini, chopped
• 2 14-ounce cans black beans, rinsed
• 1 14-ounce can diced tomatoes, drained
• 1 14-ounce can of corn (or use frozen corn, 1-1/2 cups)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• ½ teaspoon Kosher salt
• Optional: Vegeta Seasoning mix (found in the international section at the grocery store), 1 tablespoon
• 15 corn tortillas
• 1 19-ounce can mild red or green enchilada sauce
• 1-1/2 to 2 cups sharp Cheddar cheese


1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch casserole dish with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Stir in zucchini, add salt, cook 2 minutes. Add beans, tomatoes, corn, cumin, paprika, garlic powder and Vegeta and cook, stirring occasionally. Let veggies cook for about 10 minutes to let the flavors meld together.

3. Lay down your tortillas in the casserole dish like you’re making a lasagna; I put down four whole ones and then cut one in half and lay the halves at the end. Pour/spoon half of your veggie mixture onto the tortillas. Drizzle about 1/3 of your enchilada sauce over the veggies and sprinkle with cheese. Add another layer of tortillas and add the rest of the veggies, another 1/3 of the sauce, and cheese. Layer with remaining 5 tortillas, pour remaining sauce on the top and sprinkle remaining cheese. Cover with foil.

4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

I love this dish and it’s a great make-ahead meal. Bon appétit!