Monday, June 8, 2009

Enchilada Casserole

Enchilada Casserole
12 corn tortillas
1 can refried beans
1 recipe awesome nacho dip (without the rotel)
1 onion
1 zucchini
1 yellow squash
1 cup corn
3/4 TBSP season salt
1 14.5 oz can enchilada sauce

I made homemade corn tortillas using masa mix and water and my new tortilla press. They were small and thicker than store-bought tortillas. I think store-bought would work, especially with some overlapping, but the thickness of the home-made worked really well to hold up to all the layers.

Make the Awesome Nacho Dip and set aside.

Chop the onion, zucchini and squash into small dice. Saute the onion in a little oil until translucent. Add the zucchini, squash, corn (run under hot water first to thaw a bit if using frozen), and season salt. Saute for about 4-5 minutes.

Start layering:
(I used a small round casserole dish, an 8X8 square pan would work also)
4 corn tortillas on the bottom, 1/2 the can of refried beans, 1/2 of the Awesome Nacho dip, 1/2 of the veggies, 4 more tortillas, 1/2 can enchilada sauce, second half of beans, nacho dip, and veggies. 4 more tortillas and the rest of the enchilada sauce.

Bake in 350 degree oven for 20 minutes. Let cool and then top with shredded lettuce and tomatoes.

We took a little family vacation last week to San Antonio and had a good time. Luckily, the hotel/resort we stayed in had a full kitchen which helped us save money and allowed us to cook up some meals in our room. Nothing special, just some pancakes one morning, some chili dogs another day. I don't know why I'm so surprised that San Antonio doesn't have very many vegan choices in restaurants. I wanted to thank AtXvegan from Eat'n Veg'n Vegan Food and Recipes for her suggestion to go to Green in San Antonio. Even though I was not blown away by the food at Green, it was nice to go somewhere all vegetarian. We tried the Chicken Fried Wheat Meat, the Popcorn Tofu Po-Boy, and the Green Burger (home-made veggie burger). All were okay, but I would probably order something different if I went back. There were parts of each that I really liked--the gravy on the wheat meat was tasty and the buns of both sandwiches. I also really liked the vegan chipolte ranch dressing that came with my side salad. The good thing is there are lots of other choices on the menu, so if I go back again, maybe I will find something I really like!

Funny story (or maybe not so funny): We were walking down the Riverwalk and all the restaurants have their menus outside along the sidewalk so you can see if you want to eat there. So I was looking at one at a tex-mex place just to see what they had.
The host guy asked, "Are you looking for something in particular?"
I said, "Vegetarian options."
He said, "We don't have any."
I couldn't believe he wasn't even willing to try to find something vegetarian on the menu. I wasn't even asking for vegan--I didn't want to blow his mind. Oh well, I thought it was pretty funny.


  1. That is kind of funny about he restaurant. Most places well at least off some type of veggie option.

    The enchilada dish looks terrific.

  2. Your casserole looks so delicious! Our favorite enchiladas are topped with salad, so I really like the way you made this. I just might make it this weekend.

    I wonder why SA doesn't have more veg friendly places. A city its size should. Sounds like Green has plenty of options, even if your choices weren't the best. How funny about the host on the Riverwalk. Hotel rooms with kitchenettes are almost a necessity!