I'm tooting my own horn right now. Last week I felt like nothing I made was exceptionally successful. In fact, I've delayed some of my sad posts so I don't lose readers to do my lack of encouragement about my kitchen duties last week. But so far this week. . .I'm most proud of myself. OK, I know it's only Tuesday and last night was my first dinner of the work week, but it was good. Even my dad said so. TWICE!
The best thing about this recipe was that I had the enchiladas together in about 16 minutes. The sauce added another 20. (One batch of sauce wasn't enough!), but it was so worth it. Truly a one-pot meal, I put the dinner together at 1400, picked up the kitchen, and left until 1700 when I came back and put it in the oven. After eating, I literally only had Pyrex, dinner plates and forks, and the knife and cutting board for the lettuce to add to the dishwasher afterward. (Thanks to my Mom for cleaning all that up!)
Maybe a dinner like this isn't on the table within 30 minutes, but sometimes that lack of extra chef time is just as important because it allows you to spend the time on more important things. During my free time, my dad and I took a father-daughter walk. It's definitely one of those perfectly speedy dinners when it comes to requiring less of my attention. Making these enchiladas even used three of my convenience kitchen appliances--slow cooker, food processor, cheese grater! (See explanation post coming soon.)
The free samples of Savory Choice Vegetable Broth concentrate that Savory Creations sent me to try was a really nice touch to the enchiladas. The sweetness from the tomato in the broth eliminated the need to add tomato paste to the sauce. Also, I loved the great smell and flavor without the extra salt. The concentrate really is low in sodium, and I loved that it made my enchiladas tasty, but not too rich.
Cost to Make Enchiladas
- $1.00 Corn Tortillas (Publix)
- $1.00 Bell Pepper (Costco)
- $0.57 Onion (Publix)
- $0.10 Corn (Publix)
- $1.25 Colby-Jack Cheese (Costco)
- $0.25 Dry Pinto Beans (Publix)
- Free Savory Choice Vegetable Broth (Sample, would have been $1.25 from Publix)
- $0.08 Flour (Aldi)
- $0.03 Ground Cumin (Trader Joe's)
- $0.11 Chili Powder (Publix)
- $0.11 Lettuce (Costco)
- $0.59 Salsa (Costco)
- $5.09 Total feeds 5
Recipe for Pinto Bean Enchilladas
- 15 medium-sized corn tortillas
- 1 small onion
- 1 small bell pepper
- 1 cup frozen corn kernals
- 2 1/4 cups cooked pinto (Canned beans work, too.)
Preheat oven to 350 degrees.
Quarter onions and bell peppers. Chop well in mini food processor. Mine were almost creamed, and that works well, adding significantly more flavor than the usual dicing technique.
Place tortillas on wet paper towel in a tortilla warmer and microwave 1:30 minutes. You should be able to achieve the same effect in a large microwaveable bowl covered with a wet paper towel. Heat one minute and warm additionally if tortillas are not pliable.
Layer one spoonful each of beans, onion and bell pepper mixture, corn, and cheese into tortillas. Roll tightly and lay in Pyrex dish.
Top with canned enchilada sauce or make your own. Cover with aluminum foil and bake for 30 minutes.
Top with shredded lettuce, salsa, and sour cream if you wish.
Recipe for Enchilada Sauce
- 3 packages Savory Choice Concentrated Vegetable Broth
- 3 cups water
- 2 Tablespoons flour
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
Dissolve vegetable broth concentrate in water and whisk in flour. Pour into medium skillet on a medium-high flame stirring constantly until sauce thickens. Add additional flour if necessary. Stir in cumin and chili powder and remove pan from fire. Pour sauce over enchiladas.