I have a confession: some days I don’t feel like cooking. These days are rare but they do happen, and lately they have been happening in large numbers. I’m not sure why I’m hitting a cooking-block but I am in one and I’m hoping soon I’ll be out of this funk. Since I have been in a slight cooking funk I’m going to start a new blog section, dedicated to going on vacation as a vegetarian. I just went to the shore this weekend and I’m leaving tomorrow for GENCON, and trying to eat veggie while in the midwest is not exactly easy. I’ve been told that more restaurants have open near the Con Center that offer more diversity so hopefully this year I’ll be able to eat more than salads and grilled cheese. Whatever the result I will be posting, although I’m not sure there will be photos of all locations since my favorite photographer is staying home with the furry ones.
This recipe is great for those days when motivation is low but budget is small. Essentially everything is just layered in the slow cooker with very little work, perfect. This is also a dish that is easy to adapt based on what you have on hand, and how spicy people like it.
Ingredients: (serves 5-6)
- 2 cans black beans, drained and rinsed, divided
- 1 1/2 cups favorite enchilada sauce
- 1 cup cooked brown (or white) rice, divided
- 1 green pepper, diced and divided
- 1 mayan onion, diced and divided
- 2 tomatoes, diced and divided
- 1 jalepeno, divided and divided
- 1/2 cup shredded cheese, divided
- 5 tortillas, fajita size
- sour cream (optional)
- Line a large slow cooker with a liner (optional) and turn to high (2hrs) or low (6hrs).
- Pour 1/2 cup of the enchilada sauce on the bottom of the slow cooker. Layer tortillas on bottom without overlap. Top with half of the peppers, onion, beans, rice, tomatoes, and jalepenos. Place another layer of tortillas on top and repeat layering, adding the cheese. Top with the last tortillas before adding the remaining cheese and the last cup of enchilada sauce. Serve hot and top with sour cream!