Monday, April 13, 2015

My Enchilada Casserole

Well, well, well, Monday….we meet again. You do realize what that means, don’t you? Another installment of my inexpensive family recipe series Gourmet…Way Before Payday. This recipe is a throw-together, and very easy to adapt to what you have on hand. When I give the ingredients and amounts, it’s always with the idea that if you have it, use it, but if you don’t have all of it, use what you have. The way I made this, it serves 8-10 people and costs $7.99. At $.80 to $1 per person, that’s not bad at all.

So, let’s get cooking!

If you don’t have 3 c of rice already cooked, get it going now.

Dice the bell pepper and onion. Peel and mince the garlic. I mince mine with my handy dandy garlic press when it’s time to add it.

Shred the cheddar cheese with a hand grater and set aside.

In a large skillet, sauté the pepper, onion, and garlic in the oil, until just tender, about 6 minutes.

Add the cooked rice and drained/rinsed black beans, as well as the chili powder, ground cumin, and about 1 c  of the enchilada sauce, leaving the rest for the top.

In an 11 X 15” baking dish, spray liberally with cooking spray, and spread about 1/3 c of the canned enchilada sauce.

Cover with 2 ½ of the flour tortillas, ripping into small pieces.

In the baking dish, spread half of the rice/bean mixture. Sprinkle half the cheddar cheese on top evenly.

Spread the remaining half of the rice/bean mixture. Rip up the other half of the flour tortillas and cover the top of the casserole.

Pour over the remaining enchilada sauce in the can. Sprinkle the rest of the cheddar cheese on top.

Bake at 350° for 30 minutes, until bubbly. Serve and enjoy! ~TMMF

Enchilada Casserole
   (serves 8-10)

2 cans black beans,
   drained and rinsed
3 c cooked rice
1 green pepper
1 onion
2 cloves garlic
1 Tbl oil
1 28 oz can enchilada sauce, divided
1 tsp chili powder
1 tsp ground cumin
5-6 medium flour tortillas
1 ½ c cheddar cheese

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