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  • Paula Tiberius

Enchilada Casserole

This dish is one of those ‘gets better with age’ casseroles. And I always benefit from aged food because Richard won’t eat leftovers after 24 hours. Even when I tell him how awesome a chunk of this stuff is when fried in a cast-iron pan (our microwave broke several months ago and we haven’t replaced it) browning tastily on the bottom. Anyway, the point is it lasts for a while in the fridge and it freezes well too. Then you don’t have to cook dinner every night!

I make it with whole wheat tortilla shells and goat cheddar, but you can use white flour tortillas or corn tortillas and cow cheddar or Monterey Jack – or pretty much any cheese that melts. Okay, you can use vegan cheese too – I’m just not up on what to recommend there.

Enchilada Casserole

8 small whole wheat flour tortilla shells

1 yellow onion

1 red pepper

1 yellow pepper

2 cloves garlic

1 can black beans

1 can pinto beans

1 small jar red  ‘fresh style’ salsa (or just chop some tomatoes, cilantro and onion)

1 small jar salsa verde

2 cups (or less) grated cheese

Saute onions, garlic, peppers until soft, then add beans and keep cooking…

Fill up each tortilla shell with grated cheese, bean, onion, pepper mixture…

Roll it up and nestle it into a glass or steel cooking dish (9×13) that you’ve splashed with a bit of salsa…

Keep going until you’ve filled up the whole tray, then pour any remaining mixture, salsa and cheese over top.

Put it in the oven at 375 degrees for about half an hour.

Muy sabroso!

And of course, fry it in a pan when you’re heating it up days later.

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