Potato, Roasted Corn and Black-Bean Enchiladas

While you can't see the filling in these yummy enchiladas, trust me, they'll be a huge hit!

I usually make them in the summer when I have several ears of roasted corn leftover from a BBQ, but they work just fine with "regular" corn (canned or frozen) too.

The recipe looks lengthy, but it's actually really easy, they go together fast and are a great way to use up leftovers! Sweet potatoes seem to be popular in enchiladas these days, but this recipe uses plain old white potatoes - usually my leftover breakfast homefries. You can also make these "red" or "green", depending on what type enchilada sauce you prefer. Enjoy.

Potato, Corn and Black-Bean Enchiladas

1 onion (chopped)
1 Tbsp. olive oil
2 Tbsp. minced fresh (or pickled) jalapeño (or to taste)
2 cups leftover cubed, fried, white potatoes (or frozen "Potatoes O'Brien" work well)
2 ears fresh corn, roasted on the BBQ grill and cut off cob (OR 1 can corn, well drained - you can add a drop or two liquid smoke if you want the "roasted' flavor)
2 cups drained, cooked black beans (or 15 oz. can of black beans, well drained))
1 envelope/package (or two tablespoons) your favorite taco seasoning blend (or cumin, oregano, chili powder, garlic and onion to your taste)
2 cups green or red salsa
24 corn tortillas (6 inch)
1 - 2 Tbsp olive oil
1 14-oz. can green enchilada sauce (I prefer "Hatch" brand)
3/4 cup soy or whatever milk.
1 8-oz bag shredded Daiya vegan cheese, or whatever 'cheese' product you prefer (any of the varieties work well here, but I LOVE the new Daiya Pepperjack!!)

garnish: chopped green onions or olives

Preheat the oven to 375 degrees F.
Grease a 9x13 inch baking dish with vegetable oil spray.

Filling: In a large skillet over medium heat, saute onion in 1 Tbsp. oil. When onion is soft, add corn, jalapeños and potatoes and cook about five more minutes.(If using frozen potatoes, cook until heated through.)
Add black beans and "mash" beans into potatoes a bit (I use a potato masher) until beans just start to break apart, incorporate with potatoes and get sticky.
Add taco seasonings and 1 CUP of the salsa. Stir together until heated. Remove from heat.

Prepare tortillas: Place a small skillet over medium heat, and add a bit of oil. One at a time, heat tortillas in skillet until pliable, turning with tongs several times if needed. Stack on a plate and cover with damp towel. I do half and then fill them. Then do the other half.

Mix sauce: Mix remainder 1 CUP salsa, enchilada sauce and soy milk to make a sauce.

Fill tortillas:Place a heaping spoonful of the potato and bean mixture onto each tortilla. Roll up tortillas and place them seam side down in the prepared baking dish.

When all tortillas are filled, spoon sauce over the rolled tortillas, spreading to cover all the tortillas even if it's a thin layer.
Bake for 20 minutes covered with foil, then uncover and bake another 10 min. Remove from the oven, and sprinkle 'cheese' over the top. Return to the oven for 10 minutes, or until 'cheese' is melted and bubbly.

Garnish with chopped green onions or chopped black olives if desired.

Super-Easy Mexican Bean and Corn, (Empty-The-Refrigerator) Bake

This is a lifesaver casserole on busy nights with starving kids.
Make it ahead of time and set in the fridge, then pop in the oven when you get home. Pretty much anything goes here, I LOVE how super-flexible this dish is!

Get creative (or desperate!) empty out the 'fridge, use up the leftovers, change the ingredients as you like; add vegetarian taco meat, use lentils or red beans or chili instead of black beans, leftover rice instead of corn, canned tomatoes instead of salsa, more or less or no peppers and onions and garlic. trust me, it all works.


Super-Easy Mexican Bean and Corn, (Empty-The-Refrigerator) Bake

* 1 Tablespoon oil
* 1 mild onion, chopped
* 1 clove garlic, minced (or garlic powder if you're lazy like I can be some nights)
* 1 red or green bell pepper, finely chopped
* OPTIONAL: 1 - 2 jalapeño peppers, seeded and minced
* 2 roma or other smallish tomatoes, chopped, (use their juice too!)
* 1 cup mild-to medium salsa (your choice)
* 2 15-ounce can black beans, or 3 cups home-cooked - drained
* 1 can or 1 1/2 cups fresh, corn kernels, well drained
* 8 soft corn tortillas (aprox)
* OPTIONAL: 1 cup grated vegan "cheese"

Garnish:
* 1 cup shredded lettuce
* 2 green onions, sliced
* 1 small can sliced black olives
* chopped fresh cilantro
* OPTIONAL: Vegan sour cream

Preheat oven to 350º. In a medium saucepan, sauté onion and garlic in the olive oil for 5 minutes. Add bell and jalapeno pepper and cook for 3 minutes more. Add tomatoes and juice, and salsa. Heat to bubbling then remove from heat and add beans and corn.

In an 8- by 12-inch baking dish, spread 1/3 of the bean mixture over the bottom. Top with 3 - 4 tortillas, overlapping and tearing tortillas to fit as necessary. Add another 1/3 of the bean mixture and top with remaining tortillas. Spread the last 1/3 of the bean mixture over the top. Cover the dish and refrigerate at this point, or bake for 40 minutes, or until heated through.

If it's been in the 'fridge, start the pan in a cold oven, heat to 350º and bake 1 Hr and 10 min or until hot and bubbly all the way through.

Remove from oven, uncover and top with cheese (if using - but it's very good without. Cover and let stand for 10 minutes until the cheese melts). OR top with crushed corn chips.

Top each serving with lettuce, green onions, cilantro, olives and/or sour cream to each person's preference.

Happy New Year

Yes, I'm a week late, but you know I love showing off family and friends at least as much as food; so here's some fun pix from the New Year's Party.

(and a great recipe. I won't leave you hanging without recipes!!).
























My middle "Sprout" blew off her friends' invitation and opted to hang with the less cool adults tonight. (Probably afraid to miss out on family gossip!) It's OK, we had more fun anyway!

This is, of course, three of my lovely sisters, and me.
























I thought the steam from the hot cider added a neat effect to this picture, though maybe it looks like smoke...which it wasn't.

And I assure you, she's drinking cranberry juice, which I suppose, doesn't sound too believeable either.















Just a few of the party goodies - vegan except the cheese plate.
Don't know if you can see them, but we had vegan:

- Chex Party Mix
-Olive Tofu Pecan Dip
- Best Vegan Ranch (can even be made RAW!)
- Gingerbread and Lemon Bundt Mini-Cakes
-Stuffed Mushrooms
-Vegan Fudge (SOOO good!! from "Shmooed Food")
- Black-Bean-Corn Salsa (recipe below)


Easiest Black-Bean-Corn-Salsa-Salad:

1 can, 14 ounces, black beans, rinsed and drained
1/1/2 cups frozen corn kernels (I like tiny white corn here)
1 small red or orange bell pepper, chopped
3 green onions, chopped
1/2 a bunch of fresh cilantro, chopped fine
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce, just eyeball the amount
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
Combine all ingredients. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, toss and serve. The corn will also place a quick-chill on this as it
defrosts -- no need to refrigerate!

Happy New Year


And hopefully no one will try sticking a cold beverage bottle on your neck.

Stop smirking!
It's cold!