(Day 5 of the Blogging from A to Z Challenge)
“E pluribus unum”

“Out of many, one”

A motto of America – the concept of a casserole

Think about it.  You take a set of diverse ingredients and combine them into one dish where they harmonize and enhance one another.  I mean no disrespect to America’s noble motto, although I do acknowledge that even the loosest association with that mystery glop they served in my college cafeteria might leave a bad taste in one’s mouth.  Conversely, such an association might bring a measure of dignity to the common casserole. ..

Husband:  “Sweetheart, what are we serving the Chesterfields for dinner Saturday?”

Wife: “But, of course, Darling!  That fabulous new e pluribus unum dish!

Husband:  “The one that goes so delightfully with a Malbec?”

Wife:  “Exactly!”

Husband:  “Magnificent!”

If this catches on, which I’m sure it won’t, I recommend using the acronym EPUC for “E pluribus unum – culinary.”  (I added the C so no one would get it confused with Emergency Power Units or the European Peace University.)

Here’s my EPUC recipe.  No mystery, no glop – just healthy diverse ingredients uniting to bring joy to your taste buds.

Enchilada EPUC

(This makes one 13×9 pan and an 8×8 pan.  Even if you’re not serving a crowd, you’ll want the extra for leftovers.)

4 tsp extra virgin olive oil

1 lb. sweet Italian turkey sausage

1 red bell pepper, seeded and diced

1 bunch scallions, thinly sliced

2 tsp chili powder

1 tsp ground cumin

1 can sliced stewed tomatoes

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1/4 tsp black pepper

16 medium flour tortillas

8 oz. shredded Monterey Jack cheese (or more, depending on your diet!)

Preheat oven to 350.  Spray baking pans with cooking spray.  Heat the oil in a large skillet.  Saute the sausage, bell pepper, and scallions, stirring to crumble sausage.  Cook until the sausage is browned and the vegetables are just tender.  Stir in the chili powder and cumin.  Add the tomatoes, beans and pepper.  Reduce heat and simmer 4-5 minutes.

To assemble the enchiladas, spoon the turkey mixture (about 1/4 cup) onto each of the tortillas.  Roll up and place in the pans.   Top with the cheese.  Bake for 20-25 minutes, or until cheese is lightly browned.