Made a Mexican hotdish last night and it was not bad. I get hankerings, and yesterday it was for something salty, something with cheese, and I happened to have a new recipe. So we got out some homemade salsa from a friend, filled a bowl with tortilla chips, Mr. S made his specialty margaritas and we had ourselves a feast.
Hankerings aren’t always for the most healthful things. Mostly they aren’t. Mine anyway. I sometimes feel a genuine longing for a plate of garlic smashed potatoes or a pile of deep fried cheese curds. Deep dish pizza, pad Thai with shrimp, a steak smothered with fried mushrooms, a bowl of noodles with butter and salt. Peanut butter wrapped in chocolate, or a bowl of Malt-O-Meal with butter and brown sugar. Often, it’s a raspberry Bismarck I crave, and that one tops the list today.

Since I was a wee lass, I’ve loved myself a Bismarck. Frankly, any baked roll or doughnut or pastry was the thing for me. Glazed croissants, buttermilk donuts, maple-frosted rolls, cinnamon rolls, you name it. Oh, my father made the best thing he called “Breads.” He would thaw a loaf of frozen bread dough, deep fry wads of it until they were golden brown, then serve ‘em up split open and drizzled with bacon fat and maple syrup. Just the thought of it makes me hungry. Oh my.

So now I’m off to the grocery store. Tonight the plan was chicken cashew, but I’m thinkin’ I’ll pick up some frozen bread dough and a pound of bacon. Another hankering, you see. And who know. Perhaps I’ll pull out the deep fryer and travel back in time to that kitchen with the chicken motif and the chopping block in the middle, full up with the smell of deep fried bread.

Here it is, and easy as pie. And I would dare say more healthful than not. Unless you do double on the cheese, which is never a bad idea.
Mexican Hotdish

1 T olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 tsp chili powder
1/2 tsp cumin
Kosher salt and freshly ground black pepper, to taste
1 (4.5-ounce) can chopped green chiles, drained
2 T chopped fresh cilantro leaves
4 (8-inch) whole wheat tortillas, chopped
1 (16-ounce) can fat free refried beans, warmed
1 (10-ounce) can mild enchilada sauce
1 1/2 cups shredded Mexican blend cheese

Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
Heat olive oil in a large skillet over medium high heat, and add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper. Stir in green chiles and cilantro; set aside.

Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.
Place into oven and bake for 15-20 minutes, or until bubbly.

Serve garnished with cilantro, if desired.



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