Meatless Enchilada Stew
- Enchilada stew:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2-3 jalapeno peppers, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh corn (frozen is good, too)
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups enchilada sauce (see above)
- 1 can pinto or black beans (15 ounces), drained
- 4 corn tortillas, sliced into half-inch strips
- 1/2 cup shredded cheddar cheese
Easy Enchilada Sauce
4 tablespoons olive oil
2 tablespoons flour
¼ cup red chili powder
6 ounces tomato paste
1-1/2 cups vegetable broth
¼ teaspoon ground cumin
¼ teaspoon garlic powder
Salt and pepper to taste
Heat a large pan to medium heat. Add oil and get it nice and warm.
Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
Allow the mixture to thicken up and become consistent, stirring often.
Salt and pepper to taste, then set aside until ready to use.
Heat a large oven-safe skillet or pan to medium heat.
Add oil and heat.
Add onions and peppers. Cook about 5 minutes to soften.
Add garlic and stir. Cook 1 more minute.
Add corn, salt and pepper to taste, cumin and oregano. Stir.
Add enchilada sauce, beans, sliced tortillas and half the cheddar cheese. Stir to incorporate.
Top with the remaining cheese.
Set oven to broil.
Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted.