Heres one of my very favorite recipes that I thought I would share with you all... I think you who speak Swedish and have seen my facebook page may have gotten this, but heres for the rest of you. This base recipe is vegan and glutenfree also, so in case you need to know that, now you do! For GF, just watch the ingredients in the enchilada sauce... I heard that it sometimes has flour in it.
måndag 13 juli 2009
This will serve about 5 people
1 can black beans
1 can stewed, diced tomatoes
1 can roasted green chile peppers
1 can of enchilada sauce
2/3 cup frozen corn
salsa or 1/2 can enchilada sauce
10-15 medium CORN tortillas (flour ones wont work!)
optional mix ins: shredded chicken, cheese, sour cream, diced onions, taco spices, olives
optional topping: nonfat plain yogurt or sour cream
sides: salad, fresh tomatoes, roasted jalapenos, etc.
DRAIN all of the veggies
MIX them together with the can of enchilada sauce
LAYER starting with the corn tortillas on the bottom, then the veggies... etc. the last layer should be corn tortillas. Dump some salsa on top.
Crock pot on high for at least 1.5 hours. If you can do it for 3 hours then its even better. Low for 8 hours will make this sort of a thick corn chowder, which is DELISH.
This, my friends, will also feed a single person lunch and dinner for like 4 days!