Inspired by a boxed dinner I saw, I created my own less-processed version.
I’m not usually a food writer, and this dinner was not special or different in another other way than it disappeared faster than I could scoop it out of the pan. And next day leftovers (pictured above) are equally as good! But this is “thinkingglobal” so I’ll make the connection by saying if we all eat less meat it’s better for the plant. There, I did my plug for vegetarianism. Now, for the food!
In a skillet:
Saute an onion till soft
Add 12 oz of veggie protein (soy based)
(turn your oven on now, at 350 degrees)
While this cooks, stir together in a bowl:
1.5 cup water
8 oz tomato sauce
To taste, or at least 1 tsp of each (you could also use a seasoning packet for tacos):
- Chili powder
- Dash of spicy stuff
For extra nutrition, I tossed into the skillet 1 cup each of frozen chopped spinach and 1 cup mixed veggies. Stir in 1 can of black beans, rinsed and drained.
Pour 1 cup of the sauce mixture into the skillet. Let it cook covered until all the frozen stuff is cooked.
Make layers in a baking dish in this order:
- Whole wheat flour tortillas
- Bean/Protein mixture
- sprinkle cheese
- drizzle of sauce
Repeat (I used 6 or 8 tortillas, each layer had 1.5 tortillas)
End with tortillas, cheese on top (in all I used about 1.5 cups of shredded cheese). Bake uncovered at 350 degrees for about 15 minutes or until the cheese is bubbly and browning at the edges.
Top with fresh chopped tomatoes and cilantro. And since my family eats a whole lot these days, we also had steamed carrots on the side.
Yummy! And to make it vegan, you could just omit the cheese or use a soy-based one instead. Blended pinto beans would be a nice topper too, would make it a little gooey like the cheese. 🙂
*Toddler Take on this dinner: Asking for seconds before Mommy had eaten all of hers!