Page 58 - The Hunt - Fall 2024

FOOD & DRINK
AIMEE OLEXY’S ENCHILADA CASSEROLE
• Preheat oven to 325 degrees.
• For the filling: Drain and rinse canned kidney, black or pinto beans. Sauté, season and chop any veggies you have (kale, cauliflower, carrots and cabbage are recommended).
• Make a small box of any simple rice, Spanish or grain, as directed. Add lots of grated pepper jack and mild cheddar cheese, along with any cilantro and taco spice to your taste.
• To assemble: Mix the filling and rice and roll into warm, brushed-with-oil corn tortillas. Place enchilada roll-ups in a non-stick casserole dish, cover with foil and place in the oven for 15 minutes.
• To serve: Uncover casserole dish and pour a jar of your favorite salsa over enchiladas. Top with sour cream and any other ingredients, like avocado and lime.
in Centreville, chef Tom Hannum strolled out of the kitchen and by our table. We asked him what his go-to dish was after a long shift. “That’s easy,” he answered. “I stop by Costco on my way home for a roast chicken to have with a salad.” TH
Architecture | Comprehensive Property Design
PZArchitects.com 610.647.6970
56 THE HUNT MAGAZINE fall 2024