Wednesday, June 2, 2010

Enchilada Casserole

I used to be turned off at the idea of a vegetarian recipe. Now, I've come to realize how much money we can save by not eating meat or chicken every day. Plus, I've really branched out and made some great recipes. I've made this one up, adapted from one containing ground beef.

1 package of frozen bell peppers and onions (Hannover brand is the only one I can find)
1 T olive oil
1 cup frozen corn
1 can black or pinto beans, rinsed and drained
2 cups salsa
1 tablespoon taco seasoning
1 tsp cumin
4 10-inch flour tortillas
1 1/2 cups of reduced-fat sour cream
8 oz shredded cheddar cheese

Preheat oven to 400 degrees. Heat the oil in a large skillet. Add the frozen peppers and corn, stirring frequently for approximately 7-8 minutes. Then add the salsa, beans, taco seasoning, and cumin and continue stirring until heated through. Remove from heat.

Spray a large 9x13" baking dish with cooking spray. Place 2 tortillas to cover the bottom of the pan. Spread half of the bean mixture over these tortillas. Place half the sour cream on top and then half of the cheese. Repeat layers.

Cover and bake 25 minutes. Remove cover and bake 5-10 more minutes until cheese is completely melted. Serve topped with tomatoes, lettuce and avocado if desired.

Notes: This casserole is a great make-ahead recipe. One could make it, cover and refrigerate, and then bake it when necessary.

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