Unprocessed Enchilada Casserole
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Unprocessed Enchilada Casserole
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This recipe is a guest post by Andrew, our "Tech Guy" who also has a real food blog of his own called Eating Rules…to learn more about Andrew check out our team page!
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Ingredients
Sauce Base & Tortillas
- 1 tablespoon olive oil
- 1 onion diced
- 2 cups enchilada sauce or one large can
- 1 can black beans rinsed and drained
- 2 cups refried beans low-sodium if canned, or see note for Lisa's recipe
- 10 corn tortillas or wheat
Extra Goodies
- 1 can green chiles diced
- 3 cloves garlic crushed
- 1 Jalapeño diced (check for spiciness; jalapeños vary considerably)
- 1 cup mushrooms quartered
- 1 bunch spinach (frozen or canned works too)
- 1 cup corn
- 1 cup potatoes sliced into 1/4″ rounds and then parboiled for 3-5 minutes
- 1 cup cheese shredded
- 1 avocado sliced
Instructions
- Heat the oil in a large saucepan over medium heat. Saute the diced onion for 3-4 minutes until it starts to soften.
- Reduce heat to medium-low and add the enchilada sauce, black beans, and refried beans to the saucepan. Stir slowly until mixed thoroughly.
- Add any “extra goodies” to the sauce (except cheese or avocado) and continue heating and stirring until it starts to simmer. Be sure to stir continuously, else it may start to splatter as it comes to a boil.
- Once everything is mixed well, turn off the heat and begin layering the casserole in a lightly greased 9×13 baking pan. Start by adding a thin layer of the sauce to the bottom (if you start with tortillas first, they may burn). Next add a layer of tortillas (see diagram above). Then alternate sauce and tortillas until there’s about 1/4″ of space left (or you run out of sauce or tortillas!), ending with a layer of sauce on top. Be sure all the tortillas are covered by sauce; any tortilla that’s not covered will dry out.
- Sprinkle the cheese on top and cover with aluminum foil. "Tent” the foil so it’s not resting on the cheese (this makes it easier to remove later).
- Bake at 350°F for 40 minutes. (If doubling the recipe or using a deeper pan, you may want to bake a little longer.) Remove foil and bake for another 10 minutes, until cheese begins to brown. Allow to cool for at least ten minutes then serve with a few slices of avocado on top.
Notes
- Lisa's refried beans recipe - Easy Slow Cooker Refried Beans
- We recommend organic ingredients when feasible.
- Nutrition Facts Unprocessed Enchilada Casserole Amount Per Serving Calories 288 Calories from Fat 81 % Daily Value* Fat 9g14%Saturated Fat 3g19%Cholesterol 12mg4%Sodium 1069mg46%Potassium 648mg19%Carbohydrates 41g14%Fiber 12g50%Sugar 7g8%Protein 13g26% Vitamin A 3745IU75%Vitamin C 23.4mg28%Calcium 180mg18%Iron 3.8mg21% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 288
- Calories from Fat 81
- % Daily Value*
- Fat 9g
- 14%
- Saturated Fat 3g
- 19%
- Cholesterol 12mg
- 4%
- Sodium 1069mg
- 46%
- Potassium 648mg
- 19%
- Carbohydrates 41g
- 14%
- Fiber 12g
- 50%
- Sugar 7g
- 8%
- Protein 13g
- 26%
- Vitamin A 3745IU
- 75%
- Vitamin C 23.4mg
- 28%
- Calcium 180mg
- 18%
- Iron 3.8mg
- 21%
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