Ingredients:
1 large red bell pepper cored and diced into 3/8 inch squares
1 medium zucchini cubed into 3/8 to 1/2 inch cubes
1 medium yellow squash cubed into 3/8 to 1/2 inch cubes
1 small head of broccoli diced, (florets and stem)
1 medium onion diced into 1/4 to 3/8 inch squares
2 tbsp oil
Salt and pepper
1 can of black beans, drained and rinsed
2 cans of cream of mushroom soup (or you can do it the hard way and make your own.)
1/2 cup milk or milk equivalent
1 small can roasted green chiles
Cheddar cheese
9-10 flour tortillas, ( I used soft taco sized)
Bowl
9x13 pan
frying pan
spoon
350º oven
Sweat the onion and broccoli in the pan with the oil until onion starts to soften. Then increase the heat and dump the squash, zucchini, and bell pepper in. Add the salt and pepper and saute stirring frequently until the squash is tender crisp. DO NOT overcook. If you do the squash will be slimy and soggy and gross! the goal is for the zucchini and squash to still be crisp and provide texture when the dish is served. You don't have to worry so much about the bell pepper and broccoli, they are pretty tough. While this is cooking, stir together the cream of whatever soup, milk, roasted green chiles, black beans, and 2 to 3 cups of cheddar cheese. You could also add a teaspoon of chili powder, cumin, or garlic powder if you wanted to. When to veggies are done dump them into the bowl with the cream of whatever mixture and stir until everything is coated and the cheese is melted. Taste and add more salt as needed. Then take 2/3 to 3/4 of a cup of the mixture, place it on a tortilla, roll it up like an enchilada, and place it in the 9x13 pan. Continue packing them into the pan semi tightly until there is no more room. Dump the rest of the mixture over the top and spread it out. Place in a 350º oven until the edges are bubbling vigorously and then sprinkle another cup of grated cheddar cheese over the top. Return to oven until the cheese is totally melted. Take out, let cool, and eat.
Camp Ritchie ~ Day 2 ~ 2025
5 months ago
