Enchilada Bake

Name: Enchilada Bake
Ingredients: 16 ounces beans canned; 1/2 each onions chopped; 1 each garlic cloves crushed; 1/2 can mushrooms; 1/2 each sweet bell peppers; 14 ounces tomatoes, canned; 1 tablespoon chili powder; 1 teaspoon cumin ground; 1/2 cup wine red; 8 each flour tortillas; 1/4 cup mozzarella cheese shredded; 1/2 cup ricotta cheese; 1/4 cup yogurt; 6 each black olives

14 ingredients

11 steps

Ingredients

16 ounces beans canned
1/2 each onions chopped
1 each garlic cloves crushed
1/2 can mushrooms
1/2 each sweet bell peppers
14 ounces tomatoes, canned
1 tablespoon chili powder
1 teaspoon cumin ground
1/2 cup wine red
8 each flour tortillas
1/4 cup mozzarella cheese shredded
1/2 cup ricotta cheese
1/4 cup yogurt
6 each black olives

Directions

1

Slice mushrooms.
2

Chop green pepper.
3

Saute onion, garlic, mushrooms, and pepper.
4

Add beans, tomatoes, spices, and wine.
5

Simmer gently 30 minutes.
6

Preheat oven to 350F (180C).
7

Mix ricotta and yogurt.
8

In oiled 1 1/2 quart casserole, layer tortillas, sauce, cheese, and cheese-yogurt mixture.
9

Repeat until all ingredients are used, ending with layer of sauce.
10

Top with cheese-yogurt mixture and black olives.
11

Bake 15 to 20 minutes.