Veggie Bean Enchiladas Recipe

Veggie Bean Enchildas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.
1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

• Preheat the oven to 350'
• Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
• Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
• Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
• Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
• Spoon the remaining Larry's Ranchero Sauce over the enchiladas, sprinkle with cheese and bake in the oven for 20 to 25 minutes until the cheese is bubbling.
• Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.

Serves 4.
More recipes at www.larryssouthwesternsauces.com
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Ranchero Beef Enchiladas and Fiesta Salad

Ranchero Beef Enchiladas

Ranchero Beef Enchiladas and Fiesta Salad is an easy recipe using Larry's Ranchero Sauce. Everyone will enjoy these deliciously healthy enchiladas served with this refreshing and colorful side salad that rounds out this Southwest favorite.

For the Ranchero Beef Enchiladas
1 teaspoon vegetable oil
1 pound lean ground beef
1 16 oz. jar Larry's Southwestern Ranchero Sauce
12 corn tortillas (not crunchy)
3 cups shredded cheese (Monterrey Jack, mild cheddar or a combination)
1/4 cup minced fresh cilantro for garnish

For the Fiesta Salad
1 cup diced avocado
Freshly squeezed juice from 1 lime
1 cup frozen or fresh corn cooked and cooled
1 cup drained and rinsed black beans
1 cup diced tomato
1/2 cup minced red onion
 1/4 cup minced fresh jalapeno or green pepper
2 tablespoons vegetable oil
1/4 teaspoon each salt and pepper or to taste  

1. Make the Fiesta Salad by combining all the ingredients in a bowl, stirring gently to blend well.
2. To make the enchiladas, fry the ground beef in the oil in a large skillet over medium heat for five minutes or until cooked through.
3. Add half of the Larry's Ranchero Sauce and cook for five minutes until hot and bubbling.
4. Warm the tortillas by wrapping them in a clean towel and heating them in the microwave for 1 minute.
5. Preheat the oven to 350'
6. Make the enchiladas by spooning equal portions of the meat mixture on each warm tortillas, sprinkle a tablespoon of cheese on each, roll them up and place them in a 10 x 14 baking dish.
7. Pour the rest of the Ranchero Sauce over the enchiladas and top with the remaining cheese.
8. Bake for 30 minutes or until the enchiladas are heated through and the cheese is melted.
9. Serve the enchiladas on a plate with a scoop of the Fiesta Salad. 
Serves 4.
Find more of Larry's recipes and where to purchase Larry's Sauces at his Website.

Food Editors: Please feel free to use this recipe and photo with attribution.

Larry's Easy Cheesy Enchilada Casserole

Enchilada Casserole

Larry's Easy Cheesy Enchilada Casserole is a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce instead.

1 16 oz. jar Larry's Ranchero or Chipotle Sauce
6 to 8 soft corn tortillas
1 teaspoon vegetable oil
1/2 lb. ground beef, chicken or turkey
2 cups grated cheddar or Monterrey Jack cheese

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Ranchero or Chipotle Sauce to the pot and stir it into the browned meat.
4. In a two quart baking dish, place a spoonful of warm sauce mix on the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and more sauce and cover with another layer of tortilla.
6. Repeat with the layers of sauce mix, tortillas and cheese ending with sauce mix over all topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly.

Serves 4 to 6

Veggie Bean Enchiladas

Veggie Bean Enchiladas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.

1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

1. Preheat the oven to 350'
2. Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
3. Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
4. Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
5. Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
6. Spoon the remaining Larry's Ranchero Sauce over the enchiladas, bake in the oven for 20 to 25 minutes until the cheese is bubbling.
7. Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.
8. Serves 4.

More recipes at www.larryssouthwesternsauces.com
If you like this recipe, share it with your friends.

Larry's Easy Cheesy Enchilada Casserole

Easy Enchilada Casserole

Larry's Easy Cheesy Enchilada Casserole is a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce or Larry's Mole Sauce instead.

1 16 oz. jar Larry's Ranchero, Mole or Chipotle
6 to 8 soft corn tortillas
1 teaspoon vegetable oil
1/3 lb. ground beef, chicken or turkey
2 cups grated cheddar or Monterrey Jack cheese
1 cup shredded zucchini

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Ranchero Sauce to the pot and stir it into the browned meat.
4. In a two quart baking dish, place a spoonful of warm sauce mix on the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and zucchini, more sauce and cover with another tortilla.
6. Repeat with the layers of sauce mix, zucchini and cheese ending with sauce mix over all topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly. Serves 4 to 6

Southwestern Enchilada Casserole Recipe

Larry's Southwestern Enchilada Casserole is really a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce or Larry's Mole Sauce instead.




1 16 oz. jar Larry's Southwestern Ranchero Sauce or your favorite enchilada sauce.
6 to 8 soft corn tortillas.
1 teaspoon vegetable oil.
1/3 lb. ground beef, chicken or turkey.
2 cups grated cheddar or Monterrey Jack cheese
1 cup shredded zucchini

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Southwestern Ranchero Sauce to the pot and stir it into the ground meats.
4. In a two quart baking dish, place a spoonful of warm sauce mix to the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and zucchini. cover with another tortilla.
6. Repeat with the layers of sauce mix, cheese, zucchini and cheese ending with sauce mix over all and topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly.

Serves 4 to 6

Larry's Mole, Chipotle and Ranchero Sauces are now available at more than 80 stores in New England and the Hudson Valley including Price Chopper, Shop Rite and Whole Foods Markets.
Larry's Southwestern Sauces are now available ONLINE coast to coast and around the world at Abe's Market.

Larry's Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry's Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

Larry's Southwestern Sauces are vegetarian and gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.

If you like Mexican food, you'll love Larry's Southwestern Sauces!



March 2, 2012

Turkey Mole Zucchini Enchilada Casserole

Turkey Mole Enchilada Casserole is a lot like lasagna and a lot easier than rolling the enchiladas. It is also a great way to use zucchini in the summer and get some veggies on the table. There is something magical in the flavor combination of Larry's Mole Sauce, turkey, soft corn tortillas, grated cheese and zucchini. Every time I make this my kids eat it all and ask for more!



Turkey Mole Zucchini Enchilada Casserole
1 tablespoon vegetable oil
1/2 pound ground turkey
1 16 oz. jar Larry's Southwestern Mole Sauce
8 soft corn tortillas
2 cups shredded or thinly sliced zucchini
1 1/2 cups grated cheddar or Monterrey Jack cheese

1. Warm the vegetable oil in a medium cooking pot.
2. Add the ground turkey and cook until done.
3. Add one 16 oz. jar of Larry's Southwestern Mole Sauce and cook until hot.
4. In a two-quart casserole or souffle dish, place a quarter cup of turkey sauce mixture in the bottom. Spread a layer of corn tortillas over that. Spread a layer of zucchini over that. Cover with grated cheese and more sauce.
5. Keep adding these layers until you have filled the casserole, covering everything with a big splash of turkey and mole sauce on top covered with cheese.
6.Bake in a 375' oven for 35 minutes until piping hot and the cheese has melted.
Serves 4.

Larry's Southwestern Mexican Lasagna

Mexican Lasagna is really a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers.

Spread 1/4 cup of Larry's Mole, Chipotle or Ranchero sauce in the bottom of a two quart casserole. Place one soft corn tortilla on that. Cover that with shredded roast chicken, a sprinkling of cheddar or Monterrey Jack cheese and cover that layer with another quarter cup of Larry's sauce.
Repeat with the tortillas, chicken, cheese and sauce just as if you are making lasagna.
Finish with a layer of corn tortillas, then the rest of the sauce and sprinkle cheese on top.
Bake in a 350' oven for 20 to 30 minutes until the sauce is bubbling and the cheese has melted. Let cool for a few minutes and serve. A dollop of sour cream tastes great on each serving. Serves 4.