Every now and then I use my slow cooker on the weekend to make lunch for the week. So yesterday, I turned to one of my favorite vegetarian recipes: Enchilada Casserole from Cooking Light. It's a simple recipe that takes just a couple of minutes to mix together before it spends about 5 hours in the Crock Pot.
The base of the casserole consists of black beans, corn, chopped green chiles, enchilada sauce, salsa, cilantro and chopped scallions. You mix all of that together, set the slow cooker on low and let it go for four hours. Then you mix up a package of Jiffy corn mix along with some more green chiles, chopped roasted red peppers and an egg, and drop that in dollops over the top of the casserole base. Put the lid back on and let it cook for another hour. Finally, drop some shredded cheese over the whole thing, let it melt and you're done.
When I do big batch recipes like this, I try to immediately separate the finished dish into individual portions. Then all the containers go into the fridge and I can just grab one each day before I head to work. It streamlines my morning lunch packing routine and stops me from eating too much in any one sitting.
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