Share your favorite ethnic food
I have many. This one is simple. RED CABBAGE Shred a head of red cabbage into large pan. Add 4 T. butter, 4 T. sugar, 2 T. vinegar and 4 oz. water. Bring to boil, cover and simmer slowly for 2.5 ...
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Here's the Mexican inspired casserole I made tonight. It can be thrown together in minutes and it's SO delicious. Great by itself or fancy it up with the usual toppings (cilantro, sour cream, guacamole and so on). This is my cave-man, meat-loving hubby's favorite vegetarian dish. Makes a nice big casserole, so invite someone over to share. :)
CHILAQUILES CASSEROLE
1 tablespoon olive oil
1 medium onion, diced
1 medium zucchini, grated
1 14-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 14-ounce can mild enchilada sauce (red or green, doesn't matter)
2 cups frozen corn (thawed)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
12 corn tortillas, quartered
3 cups shredded Cheddar cheese
Preheat oven to 400°F. Lightly coat a 9x13" baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to soften and brown, about 5-6 minutes.
Add grated zucchini, beans, tomatoes, enchilada sauce, corn and seasonings, and stir well. Cook, stirring occasionally, until the vegetables are heated through, about 5 minutes.
Cover bottom of pan with half the tortilla pieces. Top with half of the vegetable mixture, then half of the cheese. Repeat with one more layer of tortillas, vegetables, and cheese. Cover with foil.
Bake casserole for 20 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
CHILAQUILES CASSEROLE
1 tablespoon olive oil
1 medium onion, diced
1 medium zucchini, grated
1 14-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 14-ounce can mild enchilada sauce (red or green, doesn't matter)
2 cups frozen corn (thawed)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
12 corn tortillas, quartered
3 cups shredded Cheddar cheese
Preheat oven to 400°F. Lightly coat a 9x13" baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to soften and brown, about 5-6 minutes.
Add grated zucchini, beans, tomatoes, enchilada sauce, corn and seasonings, and stir well. Cook, stirring occasionally, until the vegetables are heated through, about 5 minutes.
Cover bottom of pan with half the tortilla pieces. Top with half of the vegetable mixture, then half of the cheese. Repeat with one more layer of tortillas, vegetables, and cheese. Cover with foil.
Bake casserole for 20 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
