Sometimes when I make a Taco Bar or Fajitas, I have a little left over. Usually, we get two nights of dinners for two or one for four if my kids are home. There will often be a bit left of the meat (or meat substitute) and vegetables. Making a baked enchilada type of taco or a tostada extends the meal. If you need additional meat or veggies. I’ll microwave chopped veggies (sprinkle with cumin, Tajin. Garlic powder, squeeze of lime) and sometimes add a can of refried or black beans.
Ingredients
Cooked leftover meat, meat substitute or chicken seasoned with the taco spices
Cooked leftover vegetables seasoned with the taco spices
Baby Spinach (1 cup or so)
6-8 Flour tortillas (fajitas or Street taco size)
Salsa red or green
Pico de Gallo if you have some left
Grated Cheddar Cheese (or vegan cheddar cheese)
Fresh Cilantro
Lime wedges
Optional: can of black beans or refried beans (I like Trader Joe’s black refried beans)
Instructions
Preheat the oven to 350 degrees
Spray a 9” x 9” baking sheet with cooking spray
Take the flour tortillas and fold them upright in the pan with the opening on top. Add additional tortillas if you have a lot of filling left. They should have a tight fit.
Start to fill each tortilla with the meat, (vegetarian meat sub), veggies and beans-if you are adding beans. Don’t fill too much, a couple of tablespoons-about 1/3 of the way up. Top with salsa, then add some cheese. Carefully roll the tortillas so the opening is on the bottom. After the all fit snuggly into the pan, add additional salsa or pico de gallo on top. Spread evenly. Sprinkle additional cheese on top. Bake for 35-45 minutes until the top is golden and crispy. Sprinkle fresh cilantro on top. You can reheat the rice and beans on the side of the pan if you still have room after turning the tortillas.
Serve with lime wedges, refried or black beans and Mexican flavored rice. (I often add the rice and beans to the extra area of the pan and bake it with the enchiladas)
