Is there a Vegetarian in your house?

Luau Pig

My daughter has talked about and tentatively gone vegetarian on and off for a few years. She is a natural born animal whisperer and hopes to be a veterinarian. Our neighborhood luau sealed the deal for her. The sight of a pig with an apple in his mouth on the buffet table was too much for her. This time, I think she may never go back to eating meat. It has been over a month and nary a morsel of bacon, chicken or beef has grazed her lips (excuse the pun!)

I have been supportive of her decision and have read a few vegetarian cookbooks. Luckily, she is not a picky eater, loves fruits and vegetables and will still eat fish. I did make one or two recipes chock full of legumes and vegetables but it was lacking in flavor. This recipe below appealed to everyone in the family and can be made with either corn (gluten free) or flour tortillas.

It is super easy. My daughter made these herself with only a small amount of help from me.

Four Bean Enchiladas


Ingredients:


16  6-inch corn tortillas
1  15 oz can red kidney beans, rinsed and drained
1  15 oz can garbanzo beans, rinsed and drained
1  15 oz can pinto beans, rinsed and drained
1  15 oz can navy or great northern beans, rinsed and drained
1  11 oz can condensed cheddar cheese or nacho cheese soup
1  10 oz can enchilada sauce
1  8 oz can tomato sauce
1  1/2 cups shredded Monterey Jack or cheddar cheese ( 6 ounces) 
 Sliced pitted ripe olives( optional)
 Chopped green pepper ( optional)


Directions:

• Stack tortillas and wrap tightly in foil. Bake in 350 degree oven for 10 minutes or till warm.
• For filling, combine beans and cheese soup. Spoon about 1/3 cups filling onto one end of each tortilla. Arrange, seam side down, in 8 individual au gratin dishes or two 2 quart rectangular baking dishes.
• In a bowl, stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil . Bake in a 350 degree oven for 30 minutes or till heated through.( 20 minutes if using au gratin dishes) Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or till cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.

Note- check the ingredients on the soup, as the popular brands are not gluten free.