This was a recent invention, and turned out to be one that I've made more of this summer than I have my favorite food, risotto. My family first said it was the best damn thing I ever made but after having it weekly all summer and into fall, they're getting a bit tired of it. It's the easiest thing ever to make on the fly or to prep ahead and leave for the fam while you're out at "da club." Maybe more realistically, the local Whole Foods bar.
I offer you two versions to choose from: a spinach/mushroom or sautéed veggie variation.
Also let it be know I am not an ambassador for Aldi but I should be. This is one of many meals that I make that's 95% from Aldi.
Here's what you need:
1 box roasted red pepper quinoa/brown rice. (cook this first)
1 large 16 oz. can green enchilada sauce
small can green chiles
can hotel tomatoes
small corn tortillas
Shredded cheddar cheese or Mexican blend
1 can black beans
Taco seasoning packet (use a T. in the sautéed vegetables below:
Black beans and quinoa are the first layer. Here are the options for the second:
Spinach and sliced mushrooms sauteed with garlic
Sauteed onion, garlic, peppers and zucchini
1 cup plain greek yogurt with about a T. taco seasoning mixed in.
Fresh or pickled jalapenos
So yes, I LITERALLY bought ALL of that at Aldi besides the peppers which I grew. If I were to throw out a rough number I'd say this large dish can feed about 6-8 people and costs under $10.
Real quick here's how you do it:
Put a little green sauce in the bottom of the baking pan. Layer with tortillas. First layer: blackbeans and quinoa. Another layer of tortillas. Add the taco-seasoned veggie mix of your choice. Another layer of tortillas. Green Sauce. Top with package of shredded cheese and green chiles. I threw some Rotel-style tomatoes on too. Bake at 375 for at least 30 minutes.
Serve with the garnishes, and maybe a little salad on the side. There's no need for rice or beans; they're inside!