Enchilada Bake

Name: Enchilada Bake
Ingredients: oil for sauteeing; 1 onion, chopped; 1 clove garlic, minced; 5 to 6 mushrooms, sliced; 1 green pepper, chopped; 1 small can corn (optional); 1 1/2 c. cooked kidney or pinto beans (1/2 c. uncooked) or 1 lb. tofu (squeeze out water with a towel) crumbled; 1 1/2 c. stewed tomatoes; 1 Tbsp. chili powder; 1 tsp. ground cumin; 1/2 c. red wine; salt to taste; 6 to 8 corn tortillas; 1/2 to 1 c. grated Monterey Jack or other cheese; 1/2 to 1 c. combined Ricotta cheese and yogurt or blended cottage cheese and yogurt

15 ingredients

9 steps

Ingredients

oil for sauteeing
1 onion, chopped
1 clove garlic, minced
5 to 6 mushrooms, sliced
1 green pepper, chopped
1 small can corn (optional)
1 1/2 c. cooked kidney or pinto beans (1/2 c. uncooked) or 1 lb. tofu (squeeze out water with a towel) crumbled
1 1/2 c. stewed tomatoes
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 c. red wine
salt to taste
6 to 8 corn tortillas
1/2 to 1 c. grated Monterey Jack or other cheese
1/2 to 1 c. combined Ricotta cheese and yogurt or blended cottage cheese and yogurt

Directions

1

Preheat oven to 350°.
2

Heat oil in a large skillet and saute onion, garlic, mushrooms, green pepper and corn.
3

Add beans, tomatoes, spices, wine and salt and simmer 30 minutes.
4

Put a layer of tortillas in an oiled casserole.
5

Top with a layer of sauce, 3 tablespoons grated cheese and 3 tablespoons cheese/yogurt mixture.
6

Repeat layers, ending with a layer of sauce.
7

Add a little of the cheese/yogurt mixture and garnish with olives.
8

Bake for 15 to 20 minutes.
9

Makes 4 servings.