Enchilada Bake

Source: Diet for a Small Planet
Date: January 5, 2018
Yield: 4 servings
Time needed: 90 minutes

This is a very good dish. Increase the chili powder to taste. I had only 6 tortillas and could have used more. One change I would make is to substitute sour cream for the ricotta cheese. But, of coarse, ricotta is much lower in fat.

Note, these are not enchiladas as such, but a casserole made with typical enchilada ingredients, and very tasty.

Enchilada Bake

Enchilada Bake
oil for sautéing
1 onion, chopped,
1 clove garlic, minced
5-6 mushrooms, sliced
1 green pepper, chopped
1 small can corn (optional)
1 1/2 cups cooked kidney or pinto beans (1/2 cup uncooked)
1 1/2 cups stewed tomatoes
1 Tbp. chili powder
1 tsp. ground cumin
1/2 cup red wine
salt to taste
6 – 8 corn tortillas
1/2 to 1 cup grated Monterey Jack or other cheese
1/2 to 1 cup combined ricotta cheese & yogurt.
black olives for garnish

Preheat oven to 350oF.

Heat oil in a large skillet.
Sauté onion, garlic, mushrooms, green pepper and corn.
Add cooked beans, tomatoes, spicesm wine and salt.
Simmer 30 minutes.

Lay half the tortillas in an oiled casserole dish.
Top with a layer of sauce.
Sprinkle 3 Tbsp. grated cheese over sauce and 3 Tbsp of ricotta cheese-yogurt mixture.
Repeat layers ending with sauce.
Add a little go ricotta-yogurt mixture.
Garnish with black olives.
Bake 15-20 minutes.

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