Well, well, well. Look what we have here.
A NON-SOUP RECIPE!
It’s been awhile, but it’s finally here. I took some time to actually spend a night cooking healthy salads, breakfasts and snacks for myself, rather than just clients. And all I wanted was Mexican food when it came to stocking the fridge for lunch/dinners for moi. Oh, and refried beans. I needed those.
I was slightly lazy and used canned refried beans (Amy’s, low-sodium, organic, BPA-free is a MUST have, if you’re using canned) but feel free to use my homemade recipe if you’re feeling ambitious. That recipe is linked to another enchilada casserole, which is pretty similar to this version. But I always like revamping older recipes a bit and making them better.
And this one…is definitely an improvement. Plus, it’s gluten-free!
12 organic corn tortillas
2 cans organic refried beans (or 4 cups homemade)
1 can organic black beans
1 cup frozen organic corn
1 green bell pepper, chopped
1 red onion, chopped
1 1/2 cups medium organic salsa
3 chipotles in adobo
3 tbsp olive oil
1 tsp paprika
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
Avocado, cilantro and cashew sour cream for garnish
- Preheat oven to 400 degrees
- Cook onions in olive oil over medium heat in a skillet for 10 minutes, stirring frequently
- Ad bell pepper and corn and cook for 5 more minutes
- Add chipotles, paprika, salt, garlic powder and black pepper, stir and remove from heat
- Layer 4 tortillas on the bottom of a 13X9 inch glass baking dish
- Spread both cans of refried beans over the tortillas
- Pour half of onion/pepper mixture ontop of that
- Spread 1 cup of salsa over that layer
- Layer 4 more tortillas ontop of that
- Repeat layers with black beans, and top last four tortillas with remaining salsa
- Bake at 400 degrees, covered, for 30 minutes, then remove cover and bake for another 15-20 minutes