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In-a-pinch-iladas


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

tomato
onion
chili powder
hot sauce
salt
pepper

a package of small corn tortillas


I made a spicy red sauce on the stove (tomato, onion, chili powder, hot sauce, salt, pepper, etc. all to taste) and got out a package of small corn tortillas.


I dipped each tortilla briefly in hot oil to soften the tortilla, then put it on a plate and filled it with warmed vegetarian refried beans that had sauted onions and a little cheese mixed in (could also have added browned ground turkey, veggies, chives, black olives, etc.). I then rolled the tortillas up.


Next, I put half the red sauce on the bottom of a glass baking dish and placed the filled tortillas (seam-side down) in the sauce. I fit about 9 into a pie plate, so even more would fit into a bigger dish.


Then, I sprinkled jalepenos on top (I used canned) and topped it with the rest of the red sauce and a thick layer of cheese. I baked it for about 15-20 minutes at 350 F or so -- until the cheese was bubbly. It was great! And very easy.


Moreover, I had leftovers for lunch for two days and it got spicier every day.


Pairs Well With


Notes

With a party that night, I needed a recipe that was fast, simple, and not too ingredient-intensive (I was working with the last few cans in my pantry). I like enchiladas with a lot of sauce and cheese.

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