Tonight's dinner came on a whim. My bride and I were going to go out to dinner and then our local Little Theater production this evening, (yes a date night) but things just didn't work out. Well they didn't work out for one of us anyway. SHE managed to find a sitter - ME, and she went with her good friend Susan. I did manage to put together a healthy dinner that fell within my calorie limit.
Since we were planning on others feeding us, I didn't lay anything out to thaw, therefore, we ended up going meatless. I used what was on hand.
1 medium onion, finely chopped
1 can Black Beans (rinsed and drained)
1 can of Rotel diced tomatoes ( I used the mild for my bride)
2 cups chopped fresh mushrooms
1 tsp cumin powder
1 Tbsp. red pepper flakes
1 tsp garlic powder
1/2 tsp chili powder
1/4 cup of chicken broth ( water, beer, or wine will work too)
1- 10oz can of enchilada sauce
8- 6" corn tortillas (Misson brand) * You should always have these on hand!
1.5 Tbsp Olive Oil
1/2 cup Kraft Reduced Fat cheddar cheese (shredded)
Salt and pepper taste
How I did it:
Heat oil in skillet over medium high heat. Add onions, mushrooms and spices.
Cook to soften adding chicken broth as needed to keep moist.
Add beans and tomatoes and remaining broth.
Spray a baking dish (7x11 2qt) with cooking spray and add just a
little enchilada sauce to the bottom.
Warm remaining enchilada sauce in a small frying pan.
Dip each tortilla in the sauce flipping to coat both sides.
place in baking dish side by side. (you will be making two stacks of four)
Add mushroom/bean mixture to top.
Repeat until you have two stacks of four tortillas and top with remaining
enchilada sauce. Top with cheese.
Bake in oven preheated to 350 degrees for about 15 minutes.
Makes four servings. Top with fresh diced tomatoes,
sour cream, green onions and avocado.
Serve with a side salad for a great meal.