Cauliflower Fried Rice
Danish Style Sandwich (open face)

Best Ever Enchilada Casserole

1 pound tomatillos, husks removed, halved
1 bag spinach
1 cup cilantro
Extra-virgin olive oil
Ground cumin and coriander
Corn tortilla (about 12 to 18)
Large red pepper, chopped
½ a bag frozen corn (thawed)
1 box salt-free kidney beans
Light shredded cheese
 
In a food processor, finely chop the tomatillos, spinach, and ½ C of cilantro. Add cumin and coriander. Chop the rest of the cilantro. Sautee red pepper in olive oil. Add corn and beans and cook for a little bit more. Take off heat. Add the cilantro.
 
In a casserole dish, layer tortillas, the “filling” (red pepper, corn, beans and cilantro), tomatillo sauce and then cheese. Do this layering a couple of times. Cook at 350 degrees for 15-20 minutes.
 
By: K2

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