Yoga+Music(not quite 365) Mermaid Avenue by Billy Bragg & Wilco – Recipe Edition!

It’s Tuesday! And that means the Recipe Edition!  

Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.  

I made this recipe a couple of weeks ago for a staff potluck lunch and it disappeared quickly. The staff seemed to really like this dish. It’s really easy and it heats up well for lunch. I made some for us this weekend and I’m having it again for lunch today! 

Enchiladas [not so] Verde 

Adapted from Regina’s Vegetarian Table 

Serves 5 to 10 

1 cup diced onions (or a whole one if you’ve got it, depending how much you like onion) 

1/2 cup diced bell peppers (or none if you don’t have them or they aren’t in season) 

2 TBS oil 

1 cup corn (or the whole bag of frozen sweet corn from Trader Joe’s) 

1 cup pinto or black beans (canned and rinsed – just toss the whole thing in!) 

1/3 cup diced green chilies (use whole can! – to hell with the recipe!) 

1 can (2.25 oz) chopped olives 

1/4 cup taco sauce 

1/3 cup water 

2 TBS masa 

chili powder 

salt 

10 corn tortillas 

8 oz grated Monterey Jack cheese 

1 large can/bottle enchilada sauce (I love Trader Joe’s) 

Saute onions and bell peppers in oil and a little water until tender. Add corn, beans, chilies, olives, taco sauce and water.  Heat until bubbly and sprinkle in masa. Cook until mixture thickens. Add chili powder and salt to taste. Set aside. 

[This is where she says to individually steam each tortilla and you are more than welcome to do that, but I am just going to put some sauce on the bottom of the pan and get all the tortillas moist with sauce. I’ll be making more of a casserole rather than rolled enchiladas – because I’m lazy like that.] 

  • Cover the bottom of a baking pan with a thin layer of enchilada sauce
  • cover the sauce with tortillas cover the tortillas with the filling
  • cover the filling with cheese (leaving some for the top)
  • cover the cheese with another layer of tortillas
  • cover tortillas with enchilada sauce
  • cover sauce with cheese.

 

Bake at 400 degrees for about 15 minutes. 

Serve with avocado and sour cream. 

a whole lotta enchiladas

 

top view

 

inside view

 

ready to eat!

 

What are your go-to comfort foods? How do you change recipes to fit your needs at the moment? Send me your recipe and you may find yourself featured here! 

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Today’s yoga brought to you by Madeleine at It’s All Yoga. 

Today’s music is Mermaid Avenue by Billy Bragg and Wilco. 

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Yoga Teaching Update: 

FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com 

These classes are for every body – level 1/2. Bring your friends! 

I’m teaching with Donna – May 14th! 

I’m also teaching with Erin – May 28th! 

Office Hours with Michelle are on Fridays from 3:30-4:30, so come on by the studio before class and say hi!

7 thoughts on “Yoga+Music(not quite 365) Mermaid Avenue by Billy Bragg & Wilco – Recipe Edition!

  1. Pingback: Saturday Senses « Teacher Goes Back to School

  2. Pingback: Saturday Senses « Teacher Goes Back to School

  3. So easy, fast, and tasty. Definitely going on my list of go-to recipes. (But I made a few changes to the recipe. Flexibility is important in the kitchen!) Thanks for sharing!

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