Smothered Burritos

This recipe was all about the trial and error.  We seriously eat SO much Mexican food that I was looking for a new way to make an old favorite, thus- the Smothered Burritos.  What I love most about this recipe is that not only is it vegetarian, but that most folks already have the ingredients in their kitchen.  No need to grocery shop just for this recipe mmkay....

Smothered Burritos
*Will make approx 16 soft taco size burritos

1-15 oz can red enchilada sauce

2 cans pinto beans, drained
1/2 small can diced green chili's
1 onion, diced
4-6 cloves garlic, minced
1 bell pepper, diced *I use a combo of colors
1/2 teaspoon liquid smoke
splash Tabasco
1 tablespoon chili powder
1 teaspoon cumin
salt, pepper
1 cup sour cream
10-14 flour tortillas
2 cups shredded cheddar
2 cups shredded mozzarella


Step 1: Saute onions, garlic and bell peppers in a little bit of coconut or olive oil.  When translucent, add in your spices and salt and pepper to taste.

Step 2: Add in your enchilada sauce, beans, sour cream, Tabasco and liquid smoke.  Allow to simmer on low while you prep your burritos.

Step 3:  Place cheese in flour tortillas and roll up.  I use 2- 9X13 glass pans (SPRAY FIRST!!!) and then simply fill both pans with your cheese filled tortillas.  Depending on the size of your tortillas, you may have more or less burritos in each glass pan.  I had about 8 in each one when using the soft taco size tortillas.

Step 4:  Pour your sauce evenly over the top of each pan of burritos.  Your tortillas should be completely covered.

Step 5:  Bake 325 for approx 30 minutes.   You're seriously just melting cheese here so just keep an eye on it and remove from oven when done.

Step 6:  This step is optional.  Place another layer of cheese over the top of your burritos after you've removed them from the oven.  I opt out of this one since we don't need more cheese but either way is good!

Serve with shredded lettuce, olives, green or red onions, sour cream, salsa, avocado...seriously the sky is the limit here!

Mexican Basagna

No, I didn't spell that incorrectly.  This is how the kiddo pronounces "lasagna" with a B and I LOVE IT.

We also call this dish Mexican Cassarole but no matter what it's called, it's super easy to make and tastes great!

This is one of my quick "go to" meals.  It takes 10-15 minutes of prep and then another 20 in the oven.  Umm...hello?  How awesome is that!  Plus, I make this dish whenever I have leftovers or not enough of one thing in my fridge.  For example, you have half of a leftover bell pepper.  Seriously- what can you make with this?  How about half a can of olives or 1/2 cup of mozzerella cheese?  Mexican Basagna to the rescue!

Each time I make this dish, it looks a little different depending on what I have available.  However, the basics are the same, so I'll share with you now!

Mexican Basagna aka Lasagna

With olives & red onions

corn tortillas
sour cream
salsa
cheese
bell peppers
olives
jalepeno
onions
beans- refried, black, pinto etc
avocado
tomatoes
cilantro


Spray a glass 9 X 13 pan and put down a layer of corn tortillas.

Make a "sauce" in another bowl by mixing sour cream and salsa together.

Layer beans, cheese and "sauce" along with anything else you are throwing in.  I typically do three layers of corn tortillas.

Cover with foil and bake in your oven until cheese is melted- approximately 20  minutes.  Top with fresh avocado, tomatoes, cilantro etc.

With cilantro & yellow bell peppers.