Enchilada Bake

Kids.meal.specialist's picture

Dec. 03, 2011

Ingredients

Corn tortillas 6
Black turtle beans 2 Cup (32 tbs) , cooked
Oil 3 Tablespoon
Onion 1 , finely chopped
Garlic 1 Clove (5 gm) , crushed
Green pepper 1/2 , chopped
Mushrooms 1/2 Cup (8 tbs) , sliced
Canned whole tomatoes 28 Ounce (1 Can)
Ground cumin 1 Teaspoon
Chili powder 2 Teaspoon
Salt 1/2 Teaspoon
Monterey jack cheese 1 Cup (16 tbs)
Ricotta cheese/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

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 622Calories from Fat 262

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 1176 mg49%

Total Carbohydrates 64 g21.3%

Dietary Fiber 11 g44%

Sugars 2 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet