| Title: | Cheesy Enchilada Casserole **** |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | |
| Ingredients: |
1 large onion- chopped
1 can (15 oz.) black beans- rinsed and drained
1 can (15 oz.) kidney beans- rinsed and drained
2 1/2 c salsa
1/4 c Italian or other vinaigrette dressing
2 T taco seasoning
1/4 t ground cumin
6 flour or corn tortillas
1 small can of corn- drained- or about 1 1/4 c frozen corn- optional
1/2 c sour cream- or less
2 c shredded reduced-fat Mexican cheese blend
1 c shredded lettuce
1 medium tomato- chopped
1/4 c minced fresh cilantro
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| Directions: | In a large skillet, saute onion until tender. Stir in the beans, salsa, dressing, sour cream, corn if desired, taco seasoning and cumin. Spoon a generous layer of the bean mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a tortilla on top. Layer with more meat, cheese and tortillas. The last and final layer should be cheese. Cover with foil that has been sprayed with cooking spray and bake at 400F for 25 minutes, or until hot and bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. |
| Makes: | 8 servings |