Meatless Monday - Super Easy Enchilada Casserole

Monday, May 2, 2011

I'd planned on making a stir fry for dinner but realized when I got home that I'd forgotten to get tofu, so that got scratched. Instead I threw together a super easy enchilada casserole. I wasn't planning to do a Meatless Monday post going in, so there's no photographic evidence, but here's a quick recap. You could probably just use whatever taco-like ingredients you have on hand and be OK.

1 can crushed tomatoes (all "cans" are what, 12, 14 ounces? You know, a standard can.)
1 can black beans
1 can vegetarian refried beans
1 can corn
corn tortillas (I think I used 12 or so)
1 medium onion
1/2 green bell pepper
1 package taco seasoning
1/2 package sliced mushrooms (the kind you get in the vegetable section) - I used baby bellas
shredded cheese
enchilada sauce of your choice - I used one (15? 16? oz) jar

Pour the crushed tomatoes into your casserole pan (I used a 13 x 9 pyrex dish). Spread around fairly evenly. Put down one layer of corn tortillas, not overlapping much except where the rounds meet - it's OK for there to be little spaces between where 4 tortillas meet up.

Dice the onion and green pepper, and cut the sliced mushrooms into smaller pieces if you want (mine were annoyingly thick). Saute the onions, pepper and mushroom until nicely cooked (I'm assuming you've done this part before and know the routine, cook onions some, then add green pepper & cook some, then add mushroom).

Rinse the black beans and distribute them onto the tortillas. Follow with the corn, spoonfuls of the refried beans, a light sprinkle of taco seasoning, and the cooked veggies. For the taco seasoning, I used less than 1/2 the package total, and sprinkled it on (very lightly) once after the canned ingredients and once after adding the veggies. Chop the cilantro and distribute it on top of the other ingredients. Distribute a small amount of shredded cheese, followed by 1/2 of the enchilada sauce across the entire surface.

Put another layer of corn tortillas on top and top it off with the remaining enchilada sauce and a thin layer of cheese.

Cook in a 400 degree oven for 30 minutes, and enjoy!


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