Enchilada Salad

This is similar to taco salad, but because it contains cooked corn tortillas, I thought I should call it Enchilada Salad- sure, why not?  This was something I came up with just because when I eat lunch I make it my job to use up whatever needs to get eaten in the fridge!  Yes, someone's gotta do it.  I was pleased enough with this lunch to recreate it several times.  I think it's both satisfying & frugal (since it's meatless- but you could add meat for more flavor and fun).

Enchilada Salad
portions are for serving 1 person
2 Tablespoons broth (or water)
1/4 cup cooked beans (pinto, black)
1/4 cup cooked rice
1/4 cup salsa (or more)
shredded cheese (as much as you like)
1 corn tortilla
mixed salad greens
Ranch style dressing
optional: cumin, cilantro, cooked meat, sour cream, olives, tomatoes, avocado, etc!

Pour broth into small pot and add beans, rice, salsa, shredded cheese.  (Add in meat also if you want.)  Tear tortilla into 1 inch pieces & mix into pot.  If using cilantro and cumin, add a dash of these and stir.  Warm on the stove over medium heat stirring occasionally until mixture is hot, cheese is melted, and tortillas are soft.

Arrange salad greens on plate and drizzle with dressing.  Drop spoonfuls of the warm enchilada mixture evenly over the greens.  Top with any optional ingredients you want, or just dig in!

Enjoy,
Lisa

These posts have been written ahead of time as my family and I are working with a team at an orphanage in Ensenda, Mexico this week.  Please feel free to comment but I will not be able to approve or reply to comments until after July 1st.