Cheese and Bean Enchilada Casserole |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This evolved from the 'zaar recipe Cheese And Bean Enchiladas and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes. Ingredients:
1/4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin) |
1/4 cup flour |
1 (6 ounce) can tomato paste |
2 1/2 cups water |
2 garlic cloves (minced or pressed) |
1 onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon oregano |
3 tablespoons powdered red chilies (i use mild, this is not the same as chili powder) |
1 (30 ounce) can black beans (or pinto) |
1 (16 ounce) carton low fat cottage cheese |
6 -8 ounces monterey jack cheese, shredded |
1 dozen corn tortilla |
1/2 cup sliced black olives |
light sour cream |
Directions:
1. Combine the flour and oil in 2 quart saucepan and stir til smooth.
2. Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
3. Add garlic, onion, salt, oregano, and red chile to the sauce.
4. Bring to a boil over medium heat, stirring frequently.
5. While sauce is heating, grate the cheese and drain the can of beans.
6. When sauce has boiled and thickened a bit, remove from heat.
7. Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
8. Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
9. Spread beans in an even layer on top of the tortilla layer.
10. Spread cottage cheese on top of bean layer.
11. Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
12. Spread 1/2 of the remaining sauce over this.
13. Put a second layer of 6 tortillas on top.
14. Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
15. Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
16. Serve with sour cream if desired.
|
|