This week from the farmer's market I got turnips, arugula and a few different types of lettuce. I had been craving mexican food but felt as though I needed to use my veggies while they were still fresh. This meal may be kind of a contradiction because spring meals are light and enchiladas are not so much but, come on... you only live once.
Spring-chilada Pie
3 small beets, cubed
3-4 small turnips, cubed
1-2 red skin potato, cut into chunks
4-5 cloves garlic
2 T olive oil
1 t salt
dash of cayenne
1 t cumin
1-2 c arugula
1 can black beans
8 oz shredded monteray jack cheese
corn tortillas (12-18 small tortillas)
enchilada sauce*
*Feel free to use your own recipe or look one up on line. I like to cheat and buy it in a can. I used 2 19 oz cans.
- Preheat oven to 450.
- Toss beets, turnips, potatoes and garlic with olive oil, salt, cayenne and cumin.
- Place veggies on a cookie sheet and roast for about 40 minutes.
- Reduce heat to 350.
- Coat the bottom of an oiled 13 x 9 pan with enchilada sauce.
- Arrange tortillas on the bottom of the sauced pan. Top tortillas with a little more sauce.
- Place 1/2 of the roasted veggies evenly over tortillas. Follow with a layer of 1/2 of the arugula, then 1/2 can of beans then more sauce.
- Repeat. Starting with layer of tortillas, then veggies, arugula, beans and sauce.
- End with another layer of tortillas, the rest of the sauce and top with cheese.
- Bake for 30 minutes.
Salad with Lime Cilantro Dressing
1 head of lettuce, whatever you want or whatever is in season.
1/2 avocado, cut in to chunks
3 green onions, sliced
grape tomatoes
Dressing:
juice of 1 lime
1/4 c apple cider vinegar
2-3 T flax oil
3 T cilantro
1 t salt
1/4 t pepper
2 t honey
- Place lettuce in a large bowl. Top with avocado, onion and tomato.
- In a food processor, blend dressing ingredients.
