Stove Top Skillet-adas

EASY meals are a must at our humble abode. But "easy" doesn't mean we also don't deeply understand that dietary needs differ among family members. And truth is it's not hard to make some changes so that everyone gets nourished with comfort food that works for their needs. And tonight that translated into three different variations ... one vegetarian, one for meat eaters and one non-dairy that included the meat entree for the night. Easy peasy!

Categories: Dinner

Ingredients:

  • 30 ounces Canned Tomatoes Diced
  • .5 cup Olive Oil
  • 4 TBS Flour
  • 1 TBS Onion Powder
  • 1 tsp Chili Powder (or to taste)
  • 1 tsp salt
  • 2 pounds Veggie Crumble
  • 1 pound Shredded Cheese
  • 12 White Corn tortillas
  • .5 can Corn
  • .5 can sliced olives (optional)

Directions:

Heat up olive oil and Chili Powder with 4 TBL Flour, Simmer for a few minutes Add Tomato Sauce, onion powder, salt and water and let cook for 5-10 minutes or until mixture begins to thicken.
Warm veggie crumble in a skillet and add to enchilada sauce.
Cut tortillas into small bite size pieces, add to skillet with cheese, corn and black olives (optional) and stir to combine.
If your family likes jalapeno or other flavors you can add/substitute as desired. It's even easy to serve the olives and such on the side so folks can pick exactly the way they want to style their bowl.
Heat through on simmer or broil topped with cheese.

Serve with rice or corn bread.