Almost Enchiladas

 

 

I found this recipe on a message board – Almost Enchiladas, and I couldn’t stop thinking about the recipe since. It sounds intriguing, doesn’t it? To make it sound even better, it’s made with all real foods, and took less than 5 minutes to prepare.

 

Five minutes!!

 

That’s a perfect weeknight dinner

 

 

 

The base of the Almost Enchiladas is Polenta, which a mixture of cornmeal, salt and water. You can buy it prepared, or make it yourself (if you do make it on your own, let it cool in the fridge to become solid!).

 

 

 

The recipe also calls for Enchilada Sauce. I couldn’t find this in three different grocery stores (apparently, Canadians aren’t too fond of Enchiladas! so instead I settled for Taco sauce.

 

We’re not going for authenticity here folks, we’re going for taste!

 

 

 

 

And believe me, this recipe is a taste success. It’s also super filling, and packed with nutritious food. Did I mention it only took 5 minutes to prepare?!

 

Almost Enchiladas

 

Ingredients

• 1 small can green chilies
• 2 tbsp chopped green onions
• 2 cups (or 1 can) black beans, drained and rinse
• 1.5 cups frozen or canned kernel corm
• 1/2 red bell pepper, sliced
• 1/4 C taco (or enchilada) sauce
• polenta, sliced into 1/2” slices
• shredded reduced fat cheddar cheese (optional)
• fresh cilantro (optional)

Directions

1. Preheat oven to 400*. Spray a cookie sheet with non-stick cooking spray, and top with polenta slices. Bake for 5 minutes, until slightly crisp.
2. Meanwhile, combine first 6 ingredients in a in a medium pot. Heat over medium-high, while polenta bakes.
3. Top polenta slices with black bean mixture. Top with cheddar cheese and cilantro, if desired.  

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Tagged as: real food, recipes, vegetarian