Vegetarian Enchilada Bake Recipe
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
- 1T olive oil
- 2-4 cloves of garlic minced
- 1 med onion chopped
- 1 med bell pepper chopped
- 1 C corn (fresh or frozen)
- 3 C black and/or pinto beans
- 1 can stewed tomatoes
- ¼ C cooking wine
- salt to taste
- pepper to taste
- chili powder to taste
- 6 tortillas
- 1 C ricotta cheese
- 1 C mozzarella cheese
- Preheat oven to 350
- Saute garlic, onion and bell pepper in olive oil.
- Add corn, tomatoes and beans.
- Then pour cooking wine over veggie mixture.
- Now add salt, pepper and chili powder to taste (you can totally omit chili powder if you like too)
- Simmer until mixture is thickened, about 25 min
- Oil casserole dish
- Place a tortilla on the bottom.
- Put 2T ricotta on the tortilla and spread around to coat
- Spoon veggie mixture onto ricotta to make the next layer
- Then, top with mozzarella
- Keep going until you've used up all of the veggie mixture
- End with the mozzarella
- Bake until golden and bubbly - about 35-40 min
Recipe by at http://naturalmammas.com/veggie-enchilada-bake-a-vegetarian-recipe-thats-unique-and-easy/
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