Heavenly Recipes
Gerrie Byrne
Gerrie Cooks a:
HEALTHY MEAL Story and Photos by Lawrence Chatagnier
This month’s heavenly recipe, veggie enchiladas, is a meal that is healthy without sacrificing great taste. The recipe comes from Morgan City native and Berwick resident Gerrie Byrne, diocesan curriculum specialist. Gerrie and her husband Gerard have been married for 28 years. The Byrne’s have two children, Caroline, 26 and Blake who is 22. Gerrie was formally an assistant principal at Central Catholic High School, and a curriculum specialist and elementary teacher at Holy Cross Elementary School for 14 years. Gerrie enjoys cooking. “I learned to cook from my mother and grandmother; mostly my grandmother. I feel that cooking brings families together. Both of my children enjoy cooking, especially healthy foods.” Being a working mom meant planning meals on weekends for the family. “Sundays were menu planning days and grocery shopping days. I would try to cook simple meals. I didn’t want to spend tons of time in the kitchen during the week.” Gerrie received a degree in speech, language and hearing from Nicholls State University and her masters online from Grand Canyon University. “I think God sent me to the field of education. I love curriculum. I love working with teachers and helping children. I do and don’t miss the classroom. I miss the students. I like the task that is involved with this position. I enjoy researching topics to help teachers.” Gerrie enjoys working at the Pastoral Center. “The people have been so pleasant here. I appreciate the opportunity to attend Mass in the morning. I also like the fact that I can go to the chapel here and pray for 10 minutes or so if I feel the need to. The environment of God first is great.” BC 22 • Bayou Catholic • Diocese of Houma-Thibodaux • June 2021
Easy Veggie Enchiladas INGREDIENTS: 1 orange bell pepper, sliced 1 red pepper, sliced 1 zucchini, cut in half lengthwise then sliced 1 red onion, sliced 1 jalapeno, sliced 1/4 cup cilantro 1 tbsp. olive oil 1 can black beans 1 can enchilada sauce 1 tsp. oregano 1 tsp. cumin 1 tbsp. taco seasoning. 1 cup Spanish (yellow) rice, cooked 1 cup Mexican cheese blend, shredded 1 cup grape tomatoes, halved 1 avocado, sliced 1/4 cup diced onion 1/4 fresh cilantro leaves 1/2 cup sour cream 8 flour tortillas Salt, pepper, garlic to taste
DIRECTIONS: Preheat oven to 375 degrees. Combine the first seven ingredients and sprinkle with salt and pepper to taste. Spread the vegetables out in a sheet pan and roast in the oven for 25 minutes. While the vegetables are roasting, cook the rice according to package directions. Drain and rinse the black beans. Mix the black beans with oregano, cumin, taco seasoning and 1/2 can of enchilada sauce in a saucepan. Cook on medium heat for three minutes or until heated through. Place two tablespoons of enchilada sauce in the bottom of a baking dish. Add a scoop of vegetable mixture into the center of each tortilla, top with a spoon of black beans, a spoon of rice, and roll up tightly. Place rolled up tortillas side by side in the baking dish, then top with remaining enchilada sauce and cheeses. Bake until cheese is bubbly, about 15 minutes. Top the enchilada with grape tomatoes, an avocado slice, onions and cilantro.
