Carry-In meals... Vegetarian enchiladas

Maybe I'm the only one, but I have to make a meal to carry to someone at least once a month. I usually double the recipe and make 1/2 for us and 1/2 for the family receiving the meal. So, I get bored making the same 4 dishes and have been trying to come up with a list of recipes that I can turn to when the usual mix-up is either over my budget or I'm just plain sick of it. I'll be listing recipes here as I come across good ones and if anyone else wants to join the party, post the recipe and tag it "carry-in" and maybe potluck too :)

First up:
Vegetarian Enchiladas
(this makes about 12 enchiladas)

For the filling:

Saute until soft
1 med-large onion, diced
1 bell pepper, diced

When soft add:
2-4 cloves garlic
2 tsp ground cumin
1 tsp chilli pepper
Cook for 1 minute

Add:
2c. diced tomatoes (or 1 can diced tomatoes, drained)
2c. cooked black beans (or 1 can)
2c. cooked pinto beans (or 1 can)
2c. cooked rice
salt to taste
Stir and cook til heated through. Adjust seasonings as needed. Add water or broth as needed to prevent sticking.


Place 1/2c of filling into a 8"flour tortilla, roll and put into casserole dish. Repeat til your dish is full or you're out of filling. Top with your favorite enchilada sauce (I like this ranchero recipe) or not. Finally sprinkle about 1c of shredded cheese (queso, cheddar, monterey jack, etc.) Wrap in foil and carry to it's final destination with instructions to bake, uncovered, at 350' til cheese is melted and sauce (if you're using any) is bubbly.

Apple Lentil Salad

I've had this in the back of my mind to post for a while. This is also from Simply in Season and is yummy! Perfect for potlucks or light winter dinners!

1c. lentil
2Tbs curry powder
1 tsp. salt
1/4c.olive oil
2c. water/broth
2 tart apples
1/4 lemon juice/cider vinegar
2 potatoes, cooked, chopped & chilled
1/2-1 small onion, thinly sliced (red looks very pretty in salad)
handful fresh parsley, coarsely chopped.

Soak lentils 15 minutes in hot water.

In large saucepan heat 1/4 c. olive oil and cook curry powder & salt til bubbly. Drain lentils, add to saucepan and fry briefly, maybe 2 min.

Add water. Cook til absorbed, adding more water if needed to cook lentils until tender, about 20 minutes. Drain excess water and allow to cool.

While lentils are cooking peel, cube & cook potatoes. Drain & set aside to cool.

Core & dice apples. Mix with lemon juice or cider vinegar. Add cooled lentils.

Thinly slice onion and coarsely chop handful of fresh parsley. Toss along with chilled potatoes into lentil apple mix. Serve warm or room temperature.