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Enchilada Bake

Healthycooking's picture
Ingredients
  Cooked dry beans 1⁄2 Cup (8 tbs)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Mushrooms 6 , sliced
  Green pepper 1 , chopped
  Stewed tomatoes 1 1⁄2 Cup (24 tbs)
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Salt To Taste
  Dry red wine 1⁄2 Cup (8 tbs)
  Corn tortillas 8
  Mozzarella cheese 1⁄4 Cup (4 tbs), grated (Made From Partially Skimmed Milk)
  Ricotta cheese 1⁄2 Cup (8 tbs) (Made From Partially Skimmed Milk)
  Low fat yogurt 1⁄4 Cup (4 tbs)
  Black olives 6 , sliced
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Oil a 1 1/2-quart casserole and place aside.

MAKING
3) In a pan, sauté onion, garlic, mushrooms and pepper over medium heat.
4) Stir in beans, tomatoes, spices, salt and wine.
5) Allow to simmer the mixture for about 30 minutes.
6) Combine ricotta cheese and yogurt.
7) In the casserole, make a layer of tortillas.
8) Add a layer of sauce, 1 1/2 tablespoons of grated cheese and 4 tablespoons of cheese-yogurt mixture.
9) Repeat the layering to use all the ingredients and finish with a layer of sauce.
10) Top with cheese-yogurt mixture and black olives.
11) Place the casserole inside oven to bake for 15 to 20 minutes.

SERVING
12) Serve warm by garnishing with grated cheese, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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