Ingredients
- ½ green bell pepper
- ½ red bell pepper
- ½ jalapeno pepper
- 2 cloves garlic
- 1 large onion
- corn tortillas, at least 12
- 3 cups fatfree refried beans
- 2 medium tomatoes, diced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 3 cups black beans, rinsed and drained
- 1 cup salsa
- 1 can enchilada sauce
- sliced black olives
Mexican, casserole, main
Mexican Lasagna (or Enchilada Casserole). To import, drag image to your MacGourmet recipe box.
Directions
Preheat oven to 375 F.
In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.
Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.
Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans.
Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.
Note: Fresh corn is a great addition to this. I use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though.
