Sauté:
Onion – medium size chopped
Garlic - a few cloves finely chopped
Ginger root - maybe a Tbsp grated?
Can of Beans – drained and rinsed (I used Fava, but I think anything would work)
1 serrano pepper – finely sliced
Spices (I don’t actually measure… but here is a guess at the amounts:
cumin (2 Tbsp?), chilli powder (1 Tbsp?), oregano (1 Tbsp?), salt (1/2 tsp?), pepper (1/2 tsp?)
While the above is cooking chop (whatever vegetables you have on hand):
1/2 red pepper
1/2 yellow pepper
1/2 zucchini
1 or 2 cups broccoli florets
3 or 4 tomatoes
Add all the chopped veggies to the bean mix and cook all together for a few minutes (not all the way. They are going to be baked yet).
crumbled goat fetasoft corn tortillas
tomato sauce
green salsa (salsa verde or green enchilada sauce)
Line a large casserole dish with corn tortillas (the veggie/bean mix above is likely enough for 2 medium sized casserole dishes). Pour in the slightly cooked veggies and beans. Sprinkle with crumbled feta. Cover with more tortillas. Pour 1-2 cans of tomato sauce and ½- 1 cup green salsa on top.
Cover and bake at 425 for 40 minutes or so.
cumin (2 Tbsp?), chilli powder (1 Tbsp?), oregano (1 Tbsp?), salt (1/2 tsp?), pepper (1/2 tsp?)
While the above is cooking chop (whatever vegetables you have on hand):
1/2 red pepper
1/2 yellow pepper
1/2 zucchini
1 or 2 cups broccoli florets
3 or 4 tomatoes
Add all the chopped veggies to the bean mix and cook all together for a few minutes (not all the way. They are going to be baked yet).
crumbled goat fetasoft corn tortillas
tomato sauce
green salsa (salsa verde or green enchilada sauce)
Line a large casserole dish with corn tortillas (the veggie/bean mix above is likely enough for 2 medium sized casserole dishes). Pour in the slightly cooked veggies and beans. Sprinkle with crumbled feta. Cover with more tortillas. Pour 1-2 cans of tomato sauce and ½- 1 cup green salsa on top.
Cover and bake at 425 for 40 minutes or so.
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