Wednesday, January 6, 2010

a lazy woman's wintery enchiladas

I made a pretty decent vegan casserole to go along with the cake.

I chopped about 2 quarts of root veggies into a large dice
(jewel yam, yellow sweet potato, turnips, rutabagas)
tossed them with olive oil, salt & pepper, oregano, and the juice of one orange

Then I made a simple salsa by grinding 6 roma tomatoes, salt a squeeze of lime, one jalapeno pepper, and a handful of cilantro in the blender.

I oiled a 9x11 baking dish

lined it with corn tortillas,  cut in half, with the straight edge out

threw the veggies on top, with some shredded kale for color,

drizzled a teensy bit of the salsa over

topped with more of the tortillas

then spread the remainder of the salsa over the top, sprinkle with a tiny bit of olive oil

bake at 350 for  and hour and 15 minutes.

this was good, healthful and colorful.

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