Cheese and Bean Enchilada Casserole
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1⁄4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin)
- 1⁄4 cup flour
- 1 (6 ounce) can tomato paste
- 2 1⁄2 cups water
- 2 garlic cloves (minced or pressed)
- 1 onion, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon oregano
- 3 tablespoons powdered red chilies (I use mild, this is not the same as chili powder)
- 1 (30 ounce) can black beans (or pinto)
- 1 (16 ounce) carton low fat cottage cheese
- 6 -8 ounces monterey jack cheese, shredded
- 1 dozen corn tortilla
- 1⁄2 cup sliced black olives
- light sour cream
directions
- Combine the flour and oil in 2 quart saucepan and stir til smooth.
- Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
- Add garlic, onion, salt, oregano, and red chile to the sauce.
- Bring to a boil over medium heat, stirring frequently.
- While sauce is heating, grate the cheese and drain the can of beans.
- When sauce has boiled and thickened a bit, remove from heat.
- Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
- Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
- Spread beans in an even layer on top of the tortilla layer.
- Spread cottage cheese on top of bean layer.
- Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
- Spread 1/2 of the remaining sauce over this.
- Put a second layer of 6 tortillas on top.
- Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
- Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
- Serve with sour cream if desired.
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RECIPE SUBMITTED BY
ranch-girl
United States