Calaba-Quilles

Nothin’ says “bachelor meal” like gringo food. And nothing says “gringo” like butchering the names of Latino dishes.
Here we manage to mangle both “Calabacitas” (a delicious pan fried combo of corn, squash, beans and rice) and “Chilequilles” or “soggy nacho enchiladas” to the pedestrian gringo. We made this one recipe and topped it off with an egg fried in salsa. Hello sofa!
Calabacitas Chilequilles
4 cloves garlic, minces
1 white onion, chopped
2 Tbs. extra virgin olive oil
2 zucchinis, sliced
1 tomato, diced
1 can corn, strained
1 can black beans, strained
10 stale corn tortillas
2 cups grated cheddar or pepper jack cheese
1 can enchilada sauce
1. Preheat oven to 350 degrees.
2. Place a large pan on high heat and sauté the garlic and onion for 2-3 minutes. Turn down to medium and add the sliced zucchini and tomato. Cook for another 5 minutes, season to taste, stirring often. Then add the canned corn and beans and let cook for another 10 minutes. Remove from heat.
3. Grease a medium-sized casserole dish. Take your stale corn tortillas and quarter them into chip-sized pieces. Sprinkle the tortilla pieces evenly in the dish, topping it with half of the veggie mixture. Sauce it, leaving half the enchilada sauce and sprinkle half the cheese on top. Repeat until ingredients are gone.
4. Place dish in the oven for 10-12 minutes or until cheese and sauce are bubbling.
5. For extra non-vegan indulgence, add one fried egg. Top all with chopped green onions, cilantro and hot sauce.
Beverage: Sauza Hornitos
Soundtrack: Butthole Surfers’ Electric Larryland