Monday, September 23, 2019

Meatless, Cheeseless Enchilada Casserole.

Meatless, Cheeseless Enchilada Casserole.
  • One large can of black beans
  • Two large cans of medium hot green enchilada sauce
  • One cup of rice
  • One small can of diced tomatoes
  • One red and two green peppers
  • Two onions
  • Large package of tortillas
I dice two green peppers, one red pepper, and two onions and saute them. I prepare a cup of rice. When it is done, i place in a frying pan and add some of the green enchilada sauce and simmer. In a large pan, (Mine is something like 2” x14”x22”) place a layer of corn tortillas. 6 tortillas to a layer in mine. On that I put a layer of green enchilada sauce, then some of the pepper and onion mix, then some black beans. Add some more green sauce then another layer of tortillas. A little more sauce on the tortillas then the remainder of the peppers and onions and black beans. Add a layer of diced tomatoes then top with rice. The top with another layer of tortillas and pour the remainder of the green enchilada sauce on top. Place in a 400 degree oven for one hour.


History: I had to cut most meat and cheese out of my diet. I usually made this with a mix of 1# chorizo and 1# hamburger. With a large bag of shredded Mexican cheese blend. Those are replaced by an additional pepper, the rice and a second can of sauce. Still really good.

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