This is another great recipe from my mom, G-Vizzy. She would make this all the time when we were growing up (and by we I mean me and my four siblings). Whenever I eat it I am reminded of my childhood. I love how food can do that!
With these enchiladas, there is no rolling. Just layering. This is a great dish to take to a friend in need or a friend that just had a baby. (Which in fact I just did! My friend Kristy had a baby two weeks ago and I took her these!) Plus left overs just get better and better.
This wasn’t the easiest thing to photograph, but believe me when I say it tastes a whole lot better than it looks!
And can I mention that I love my new Bobby Flay lasagna pan I got for Christmas! But I have yet to use it for lasagna. Maybe I should get on that!
This mexican vegetable medley is so versatile. It can be used as a taco filling, burrito filling, enchilada filling, or as taco salad topper. Its great to use up any vegetables you have floating around in your fridge too.
You start by chopping and dropping all of your vegetable into a large skillet.
I used chopped onion and garlic, zucchini, red bell pepper, canned black beans, and frozen corn. Then just season it up with chili powder and cumin.
Stir around and continue cooking until all of the veggies are crisp tender.
I like to eat it over some lettuce with some cherry tomatoes thrown in topped with spicy ranch and salsa.
I make a whole pan of this and then leave it in the fridge and eat salads, quesadillas, or quick burritos all week.
I also like to vegetarian chorizo to the mix to amp up the protein, but Trader Joe’s has been out of it for months!
Preheat a large skillet over medium high heat. Add in olive oil and then the rest of the ingredients. Cook until the vegetables are crisp tender. Serve over lettuce, inside a taco or quesadilla, or use a burrito filling.