Living Without Meat

Before offering you up the next recipe from a fellow reader, I’d like to remind you that I still have a few copies of David Kamp’s new book that I will send you for free if you send me a veg*n recipe.

Irene, not strictly a veggie-eater herself, has vegetarian niece with whom she loves to swap ideas and recipes. She also finds her taste buds led towards veggie meals as she enjoys “cooking garden fresh food and [is on a] quest to get healthier.”

The enchilada casserole that she shares with us today originally had chicken in it, but when she tried making it without the meat she didn’t miss it at all. Especially since she finds vegetarian alternatives to be “wonderful, healthy, filling, and tasty!”

Irene’s Black Bean and Corn Enchilada Casserole

Servings: 8

Ingredients
1 can enchilada sauce
4 oz canned tomato paste
6 cup water, divided
1 sprays cooking spray
1 cup onion(s), chopped
1 jalapeno pepper, seeded and finely diced (optional)
1 cup green pepper(s), chopped
3 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 sprays cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand (the cheese is optional, of course)

Instructions:
Preheat oven to 350°F. Mix enchilada sauce with tomato paste and 1 cup of water until well blended. (You want to end up with 3 cups of sauce total.)
Spray large saucepan and heat over medium heat. Add onion, bell & jalapeno peppers (if using) and garlic. Cook, stirring until translucent, about 5 minutes.

Remove 1 cup of onion mixture and place in a large mixing bowl. Add beans and corn into reserved onion mixture; combine thoroughly; set aside.

Stir 3 cups of water into remaining onion mixture (in the pan) and bring to a boil.

Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.

Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.

Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)

Irene says, “this has quickly become one of my favorite non-guilt meals.” She serves it up with a side of fat-free refried beans and a cooling avocado and cucumber salad … that you will have to wait until tomorrow to get the recipe for!

black beans, enchilada, mexican, recipe, vegetarian, david kamp