Enchilada Bake

Name: Enchilada Bake
Ingredients: 2 cans kidney beans; 1 garlic clove, minced; 1 onion, chopped; 5 to 6 mushrooms, sliced; 1 green pepper, chopped; 6 to 8 flour or corn tortillas; 1/2 c. mix of Ricotta cheese and yogurt; 1 1/2 c. stewed tomatoes; 1 Tbsp. chili powder; 1 tsp. cumin; salt to taste; 1/2 c. red wine; 1/2 c. grated Monterey Jack cheese; black olives

14 ingredients

5 steps

Ingredients

2 cans kidney beans
1 garlic clove, minced
1 onion, chopped
5 to 6 mushrooms, sliced
1 green pepper, chopped
6 to 8 flour or corn tortillas
1/2 c. mix of Ricotta cheese and yogurt
1 1/2 c. stewed tomatoes
1 Tbsp. chili powder
1 tsp. cumin
salt to taste
1/2 c. red wine
1/2 c. grated Monterey Jack cheese
black olives

Directions

1

Saute onion, garlic, mushrooms and green pepper.
2

Add the beans, tomatoes, spices, salt and wine.
3

Simmer for 30 minutes. Layer tortillas, sauce and 3 tablespoons grated Jack and 3 tablespoons cheese mixture.
4

Repeat until all used up, ending with layer of sauce.
5

Garnish with cheese, yogurt and black olives. Bake at 350° for 15 to 20 minutes or until bubbly.