Low Bowl #28
Here we have some simple Mexican rice (the absolute easiest recipe of all, from This Savory Vegan), Mexican black beans (recipe from She Likes Food), avocado, homemade pico de gallo, and a somewhat improvisational enchilada casserole I made from stuff in my freezer.
I'm trying to use my freezer more and this has cut down on me buying other frozen foods. I had some homemade tortillas and homemade chili in the freezer, so I decided that would be the basis for this casserole. The chili was extremely spicy, so I knew it would need a very mild enchilada sauce, and what else for that but chili gravy? (It's a Tex Mex thing.) I roughly followed a recipe for the sauce from House of Yumm, using canola oil for the fat.
To make the casserole, I put a layer of sauce down in a baking dish, then a layer of tortillas. On that, I spread the chili, then added a sprinkling of vegan cheese. Then came another layer of tortillas, more sauce, and more cheese. I baked it at 375 while I made everything else.
Another reason I've been using the freezer more is that I want to minimize trips to the store. When trying to give oneself the "gift of space," it helps to get things to dwindle a bit more before restocking. So I hadn't been to the store in a while when I made this, but you'd never know it! I feel like I'm learning new, helpful habits. If I'd gone to the store before I made this, I would have bought some refried beans and I wouldn't have made the black beans, and I'd probably have bought some non-dairy sour cream. Both of those things would be delicious, but I didn't miss them here.
This was a big meal, but I didn't mind being stuffed afterward. It was all absolutely delicious.
Again, appreciate the sites that you share in your posts; thanks. They are fun to explore when time permits. As for a meal with beans and rice--this resonates in a big way. Have eaten and loved this combo for a long time, including in countries where I've lived and worked (Nicaragua, Mexico, Costa Rica, Tanzania, Senegal, Cambodia). Some version of rice and/or beans are mainstay meals in most of the world. I love beans and rice and cook them on a weekly basis. And your extra, in this meal, of an improv enchilada sounds delish. Avocado and pico de gallo...no better accompaniments to honor ones beans and rice.
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ReplyDeleteAh, no worries about the grammar! I eat a lot of beans and rice, in a variety of ways, but I gravitate most toward the Tex Mex versions. I should look into some other nations. I've made many different styles, but there are so many cultures and so many options, plus right now we need the cheapest food we can get.
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