We have been eating lots of vegetables the last few weeks and taking a bit of a break from meat. This casserole is perfect just as it is and I promise you won’t even miss the meat. It is super good with a spoonful of guacamole on top.
8 oz. sliced mushroom
1 red pepper, diced
1/2 onion, diced
1 c. Corn
1 jalapeno, chopped
1 can black beans, rinsed and drained
12 corn tortillas
1 can enchilada sauce
Nutritional yeast or shredded cheese
In a saucepan with a small amount of oil or vegetable broth saute all the vegetables for 5 minutes.
Stir in beans. Put about 1 c. Of this mixture on the bottom of a 9 x 9 in. Baking dish. Take 4 corn tortillas and dip into the enchilada sauce in a bowl, then place on top of vegetable mixture. Sprinkle with yeast or cheese. Repeat the layers. Finish with cheese on top. Bake at 375 for 30 minutes.
No comments:
Post a Comment