Gluten Free Expedition

Mexican Beef Casserole Plus a Review - Sandwich Petals

My new favorite recipe for enchiladas comes from Julia at Scrambled.  It is delicious and I found that it is just as delicious if you throw the filling ingredients in the crockpot and let it simmer all day!  I really like the flavor that the wine adds to it.  I did have a lot of filling left over, so I thought I would try out the new Sandwich Petals I had ordered in a casserole. 

These Sandwich Petals are wonderful.  They are soft and flexible and the flavors are great!  I've used the Chimayo Red Chile ones for breakfast tortillas with eggs, cheese and salsa and the Spinach and Garlic ones to make tortilla roll-ups and turkey sandwiches.  YUM!  They really remind me of flour tortillas, which is why I thought the Agave Grain ones would be great for a layered casserole. 

Mexican Beef Casserole

Leftover enchilada filling (about 1.5 cups)
1 can of black beans
2 Tbls tomato paste
1 Tbls chili powder
1/2 tsp cumin
1/2 tsp coriander
1 cup shredded cheese
6 Agave Grain Sandwich Petals
Taco toppings - lettuce, peppers, tomatoes, salsa, guacamole, etc.

Reheat the leftover filling with the black beans, tomato paste and spices. 

Put 1 Sandwich Petal on the bottom of an 8X8 casserole dish.  Split another petal in 1/2 to fill in the 2 corners not covered by the first.  Layer the filling on top and sprinkle with cheese.  Repeat another 2 layers so that you end with cheese.

Bake at 375 degrees for about 20 minutes until hot and bubbly. 

Top with anything that you would put on tacos.  I put lettuce, red peppers, salsa and guacamole.

CSA Side - Tomato and Zucchini Bake

 
This is the most delicious dish ever.  I could probably eat the whole thing, but I restrained myself so I could have some yummy leftovers the following day for lunch!  The dish is sweet, savory and cheesy all at once, what more can you ask for?  Luckily it's also pretty good for you!

I have an overabundance of zucchini from the CSA, so that's what I used, but any summer squash or even eggplant would work. 

Tomato and Zucchini Bake

1 Tbls olive oil + a little more to drizzle
1/3 cup onions, chopped (I used about 6 cipollini onions quartered)
2 garlic cloves, finely diced
2 small zucchinis
2 tomatoes
handful basil leaves
1/3 cup shredded parmesan cheese
1/4 cup bread crumbs
Mozzarella cheese to top (I used slices of fresh mozzarella, but shredded would work too)

In a medium skillet heat the oil over medium heat.  Add the onions and garlic and let them saute until softened.  While those are cooking, chop the zucchini and tomato into bite size pieces and cut the basil into thin ribbons (chiffonade).

When the onions and garlic are soft, add the tomatoes and zucchini.  Stir and cook veggies for 5 minutes. 

Take the pan off the heat and stir in the basil and parmesan cheese.  Dump the mixture into an au gratin dish (or small casserole dish).  Sprinkle with bread crumbs and drizzle with a little more olive oil.  Bake in a 375 degree oven for 40 minutes.  Top with mozzarella cheese and bake another 10 minutes until the cheese is browned.

PS I love these new Kinnikinnick Panco Style Bread Crumbs!