Enchilada Bake Recipe
Ingredients
| Corn tortillas | 6 | |
| Black Turtle Beans - 1 1/2 - 2 cups, cooked | ||
| Oil | 3 Tablespoon | |
| Onion | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Green pepper | 1/2 To taste | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Canned Whole Tomatoes - 1 (28 ounces) | ||
| Ground cumin | 1 Teaspoon | |
| Chili powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Monterey jack cheese | 1 Cup (16 tbs) | |
| Ricotta Cheese - 1 cup or Ricotta - 1/2 cup and Tofu Black Olives, sliced | ||
Directions
MAKING
1) Into a frying pan, saute the onion, garlic, green pepper and the mushrooms till soft
2) Tip in the tomatoes, cumin, chili powder, salt and allow to simmer for 30 minutes
3) Into an oiled casserole, line with 3 tortillas and top with half the quantity of beans
4) Add in half the sauce and half of the ricotta and half of the Monterey Jack Cheese
5) Repeat the layers till the cheese comes on top
6) Finish off by putting the sliced olives over the top
7) Bake the dish at 350 F for 20 minutes
SERVING
8) Serve warm
1) Into a frying pan, saute the onion, garlic, green pepper and the mushrooms till soft
2) Tip in the tomatoes, cumin, chili powder, salt and allow to simmer for 30 minutes
3) Into an oiled casserole, line with 3 tortillas and top with half the quantity of beans
4) Add in half the sauce and half of the ricotta and half of the Monterey Jack Cheese
5) Repeat the layers till the cheese comes on top
6) Finish off by putting the sliced olives over the top
7) Bake the dish at 350 F for 20 minutes
SERVING
8) Serve warm
Chef
