07 September 2007

Burrichaladas (When Enchiladas and Burritos collide)


Maybe not.



This recipe was super good, and relatively quick and easy to make (I always make extra beans to store for make-over meals like this)

Warm, homemade corn tortillas (use storebought if you don't want to make them) are topped with a really savoury bean and eggplant-meat filling (there's that pesky eggplant, again!), loads of cheese, and a nice GF enchilada sauce.

This is really a cheater meal for me... so I didn't bother making homemade enchilada sauce.

The Carnivore liked it...said it needed more cheese (and come to think of it- note to self- probably lettuce!) The boys scarfed it down.

1 can gf enchilada sauce or homemade

8 corn tortillas (we made them, using masa, water, and a hot griddle, but you can buy them)

1 pound colby-jack cheese

1/2 pound/4 c cooked, mashed beans (we used canary beans)
1/2 pound eggplant 'meat from the marinara recipe, mixed with a healthy few tbsp of Goya Adobo -- essentially salt, garlic powder, and dried oregano

optional: guac, sour cream, lettuce, tomatoes-chopped

Not in the mood for that?

I also made a fun raw loaded-nacho that was pretty good.

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