Enchilada Casserole with Homemade Refried Beans

Refried beans are one of those rare foods that I have, sadly, only enjoyed from a can. Is it weird that when I go to even the most authentic of Mexican eateries, I find the refreid beans bland and mildly grainy? I don’t know what it is, but I always prefer the Amy’s organic canned version more than most restaurants. But since they are canned, I very, VERY rarely eat them, usually only when I’m making lunch for the kids I nanny for, because they’re as equally as obsessed with them.

Thus, my incredibly awesome refried bean recipe was finally born.

And since it seems like EVERY SINGLE ONE OF MY FRIENDS is currently knocked up, I’m going to show off tons of pictures of these beans every time one of them shows me another ultrasound snapshot. Because my food is my pride and joy right now. And because, yes, shopping at Whole Foods is MUCH cheaper than shopping at Babies R’ Us.

Where was I going with this?

Oh yes. This casserole kicks ass. It’s very much your standard Mexican meals-beans, corn, onions, peppers, tortillas. But those damn refried beans. They kick this up to a whole other level!

3 organic tortillas

4 cups refried beans (recipe to follow below)

1 cup organic salsa

1 cup organic frozen corn

1 cup fresh cilantro, minced

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 small red onion, chopped

1 tomato, chopped

1 jalapeno, minced

2 cloves garlic, minced

1 tsp chili powder

1 tsp paprika

1 tsp cumin

Sea salt and black pepper

REFRIED BEANS 

4 cups cooked pinto beans

1 yellow onion, chopped

1 jalapeno pepper, minced

1/4 cup almond milk

1/2 cup vegetable broth

5 cloves garlic, minced

3 tbsp olive oil

1 cayenne pepper, minced

2 tsp cumin

2 tsp paprika

1 tsp sea salt

1 tsp all purpose seasoning

1 tsp marjoram

1 tsp chili powder

1/4 tsp black pepper

• For the refried beans, cook cayenne pepper and coconut oil in a large saucepan over medium heat for one minute
• Add onions, garlic and jalapeno pepper and continue cooking 8-10 minutes
• Add all the other ingredients, and bring to a boil
• Reduce to a simmer and let cook for another 30-40 minutes or until liquid is absorbed
• Let cool and then pulse in batches in the food processor
• Preheat oven to 375 degrees
• In a skillet, cook garlic and jalapeno in a little olive oil over medium heat for one minute
• Add onions and cook for 8 more minutes
• Add corn and peppers and cook for 5 more minutes
• Add paprika, cumin, salt and pepper and cook for another few minutes
• Remove from heat and stir in tomatoes and cilantro
• In an 8 X 8 greased dish, lay one tortilla
• Top with half the refried beans, and then half the pepper and onion mix
• Lay another tortilla on top and spread 1/2 cup of salsa on top
• Repeat bean, onion, tortilla and salsa layer
• Cover, and bake at 375 degrees for 20 minutes
• Remove cover and bake for 10 more minutes, then let cool before serving