ENCHILADA BAKE

4 Servings            

1 bay leaf
½ cup dry black beans (soaked 24 hrs)
1 onion, chopped
3 cloves garlic, minced
½ green pepper, chopped
5-6 mushrooms, sliced
1
½ cups stewed or chopped tomatoes
¼ cup red wine
1 Tbsp chili powder
¼ tsp cumin
½ teaspoon salt
6-8 corn tortillas
¾ cup jack cheese, grated
1 cup mixture of yogurt and ricotta or cottage cheese
black olives

Cook black beans (with a bay leaf) until done, about 1½ hours.

Sauté:
onion
green pepper
mushrooms
garlic

Add and simmer 30 min:
cooked beans
1
½ cups stewed or chopped tomatoes
1 Tbsp chili powder
¼ tsp cumin
¼ cup red wine
salt

In an oiled casserole dish:
Put a layer of tortillas, a layer of sauce, 3 tbsp of grated cheese, and 3 tbsp of the cheese yogurt mix. Repeat until all the ingredients are used, ending with the layer of sauce. Garnish the top with the cheese-yogurt mix and black olives.

Bake at 350 for 15-20 minutes.

 

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