Cooking for Classics — Garlicky Bean Enchilada Casserole

Classic Structure, Wendy Pflaum, guest writes this week’s PixieTips. A week’s worth of ideas for home cooked meals, perfect for Classics, Smart Structures and Organic Structures.

Monday /Day 1

I hear so many people I know say they don’t have the time to cook fresh, healthy food on a regular basis, and I find it so frustrating, because with some basic planning, anyone can cook healthy meals. I am a single mother with a full-time job, and if I can find the time and energy to put a fresh meal on the table a minimum of four nights a week, then anyone can. Below are a week’s worth of tips and recipes to help get you started on putting a home cooked meal with all fresh ingredients on your table every night.

The first step to making your cooking life easier is to take inventory of the basics in your kitchen. Having all the fundamental ingredients on hand in your kitchen will save you time, frustration, and allow you to always put a meal on your table even if you didn’t plan one. Below is a check list of items that should always be on hand in your kitchen to help you get started:

Refrigerator

Milk
Parmelat Milk (in case of emergency)
Butter
Cream Cheese
Eggs
Parmesan Cheese
Ketchup
Mayonnaise
Mustard
Bacon (or can be stored in the freezer)
Soy Sauce
Hoison Sauce
Inexpensive dry white wine
Lemons
Onions
Garlic
Potatoes
White Bread (it keeps longer in the fridge)
Jelly/ Jam

Freezer

Frozen Vegetables
Frozen loaves of Italian/French bread
Shredded Cheese (Cheddar and Mozzarella)

Cupboard

Extra Virgin Olive Oil
Vegetable Oil
Cooking Spray
Vinegar (red wine and white)
Hot pepper sauce
Worcestershire sauce
Dried pasta
Rice
Polenta
Chicken Broth
Beef Broth
Canned Crushed Tomatoes
Fire Roasted tomatoes
Tomato Paste
Canned Beans (Black, Red and White or Cannellini)
Taco Sauce
Salsa Verde
Flour tortillas
Unbleached White Flour
Granulated Sugar
Brown Sugar
Baking Powder
Baking Soda
Unsweetened Cocoa
Semi Sweet chocolate chips
Unsweetened Baking chocolate
Bread Crumbs
Cornflake Crumbs
Marsala Wine
Cooking Sherry
Pure Vanilla Extract
Honey
Maple Syrup
Peanut Butter
Nuts

Spice Cabinet

Sea Salt
Regular Salt
Black Pepper
Cayenne Pepper
Crushed Red Pepper
Chili Powder
Paprika
Bay Leaves
Cinnamon
Nutmeg
Garlic Powder

This recipe uses only staple ingredients, and can stand alone as dinner:

Garlicky Bean Enchilada Casserole

2 tablespoons olive oil
8 cloves of garlic, thinly sliced
(2) 15.5 ounce cans cannellini beans, drained
1/3 cup chicken broth
Salt
(12) tortillas (corn or flour depending on your taste)
(2) cups Bottled Salsa Verde
1-1/2 cups shredded pepper jack cheese (but cheddar works too)

Pre-heat oven to 375. In a medium saucepan, heat the olive oil over medium heat, add the garlic and cook until golden, about 2 minutes. Stir in the beans and cook for one minute, then add the chicken broth. Mash the beans and cook until mixture is heated through, about 7 minutes.
Place about ¼ cup of the beans on the tortilla and roll up, and place in an oiled 9X13 baking dish. Repeat until all the tortillas are layered in the dish.
Pour the salsa over the top of the casserole, and top with the shredded cheese. Bake until the salsa is bubbling and cheese is melted, about 20 minutes.