Saturday, July 14, 2012


There are only two foods I have songs for: enchiladas and momos. Enchiladas take the prize though because the song comes with a body wagging dance too. I was inspired by my farm box to make this really flavorful and lighter version of enchiladas. You might usually discard the stems of swiss chard, but because this dish involves so much cook time you should include them for some great texture and added nutrition.

Vegetable Enchilada Casserole

1 large bunch swiss chard
1 1/2 c diced potatoes
1 zucchini
1 onion
1 bell pepper (I used orange)
1 can black beans
1 1/2 T cumin
1 T oregano
1/2 T chili powder (I used ancho)
1 pkg Daiya Jalapeno Garlic Havarti
1 T olive oil
1 pkg (~18) corn tortillas (taco size not burrito)

Sauce (can be made in advance)
1 lg can tomato sauce
1 1/2 T oregano
3 lg garlic cloves
1/2 onion
1 dried chile
1/2 T olive oil

Optional garnishes:
lettuce, vegan sour cream, salsa, hot sauce, limes, cilantro, onion, tomato, avocado

For the sauce, use a small pot with a lid. Add tomato sauce and dried chile and let simmer while you brown the diced onion in some oil in a pan. Add onion, minced garlic and oregano to the sauce and let simmer for 30 mins.

For the veggie filling,  get a large cast iron pan hot and add oil and diced onions to brown. Add in diced potatoes, diced stem bottoms of swiss chard and bell pepper. Add spices and let brown for 5 minutes while chopping swiss chard (don't remove the stems) and zucchini. Add in zucchini and swiss chard (your pan will be filled to the brim, but just fold the browned veggies over the swiss chard and it will quickly cook down to less than half its original size. Lastly, add your rinsed black beans and let simmer on the stove while you start to assemble the dish.

Preheat oven to 450 degrees. Using a 9x13 glass pan sprayed with cooking oil. Spoon a little sauce to just cover the bottom of the pan, layer 6 tortillas like lasagna noodles covering the bottom of the pan, sprinkle a very little amount of the havarti (to shred, you can freeze it in advance, I just sliced and broke it down with my hands) spoon in half the veggie mixture, add a little sauce (~1/4 c), layer the next 6 tortillas and repeat, add the last 6 tortillas and cover in remaining sauce. Cover pan with tinfoil and cook for 25 minutes. Remove tinfoil and add thinly sliced havarti wedges to cover the dish (it doesn't really spread when it melts in the oven when you cut it thin) and put back in the oven for 15-20 minutes or until the cheese is lightly browned. You can dig in immediately!

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