Enchilada Casserole

Last Tuesday when I made out my menu for the week and went grocery shopping I hadn't planned on making this meal. The corn tortillas were to be made into bowls for a couple days worth of taco salads. Since I am trying to be healthy (for the most part) I didn't want to fry them so I planned to bake them.

 Unfortunately that didn't work out to well. They ended up really chewy and not very tasty. So now I had a bunch of corn tortillas that would need to be used and I was afraid if I didn't use them right away I would forget about them and they would go bad (It's happened before). 

Enchiladas sounded like the best idea to me. I looked to see what I had on hand that I wasn't planning on putting in another dish. I had 2 cans of black beans, onion, green bell peppers, tomatoes and garlic. I drained and rinsed the black beans, chopped up everything else, threw it all into a bowl together and added some seasoning.

I also made an enchilada sauce from scratch and then I was ready to assemble the dish. Usually I roll them but it kind of seem counter productive because when I serve them I can never find where one ends and the other begins. They end up not being true rolls because inevitably I scoop into one and end up with one and a half instead of just one or two. So I decided to skip the work of rolling each one. 

Not rolling them made it really simple. In a casserole dish I scooped in some enchilada sauce, laid down some corn tortillas, scooped in some filling, added more sauce and repeated. Then I baked it at 350 for 45 min. When it was finished it wasn't very pretty but it sure tasted good :)

 



"Your imagination is your preview of life's coming attractions." - Albert Einstein