Tuesday, March 23, 2010
Cooking out of the pantry: Enchilada Casserole and Sweet Corn Cake
So, day one of cooking from my pantry! I was lazy today to look for a new recipe so I reverted back to my old standby. This time I added tvp to the filling to bulk it up a bit. To go with the casserole, I made a side dish of mexican sweet corn cake which is a recipe from The Tropical Vegan Kitchen.
Pantry staples used:
1 can black beans
1 can diced tomatoes
1 can tomato sauce
dried herbs/spices: cumin, oregano, new mexico chili powder
6 whole wheat flour tortillas
Other vegetables/fruits and fridge items etc:
1 red bell pepper
2 cloves garlic
10 oz. frozen corn
Earth Balance margarine
Ingredients I needed to purchase: none
Mexican sweet corn cake. This was really delicious and sweet.