This is like a Mexican Lasagna or you could call it an Enchilada Casserole. It's a vegetarian dish, but it can easily made into a meat dish. More on that in a bit.
15 oz can of organic black beans, drained & rinsed
15 oz can of organic pinto beans, drained & rinsed
15 oz can of organic corn, drained and rinsed
15 oz can of organic diced tomatoes
10 oz can of enchilada sauce (I used La Victoria brand)
about 1/2 cup of Salsa Verde (green salsa)
1 cup uncooked brown rice
1.5 to 2 cups cheddar cheese
1/8 cup dried minced onion
cumin to taste
salt to taste
chili powder to taste
sliced black olives
green onion (for garnish)
Cook the rice
While the rice is cooking, combine, black beans, pintos, corn, tomatoes, salsa, enchilada sauce, cumin, chili power, onions & salt. Once rice has cooked, mix it in. Spray a casserole dish with cooking spray and layer the bottom with the corn tortillas (I tear mine into pieces). Add a layer of the bean mixture and top with cheese. Then add another layer of tortillas, another layer of the bean mixture and another layer of cheese. Top with black olives. Bake in a 350 degree oven for about 45 minutes or until top is bubbly.
- We use organic canned goods because that's what we do. You obviously don't have to.
- This can be made with shredded chicken. Just omit the rice.
- You can use Rotel in place of the diced tomatoes and green salsa.
- You can use salsa in place of the diced tomatoes and green salsa.
- It's good with a little sour cream mixed in. I just didn't have any.
- You can add chopped onion. My kid doesn't like onions so I have to sneak the dried ones in.
- You can add sliced green onion to the top with the olives, but I recommend adding them after baking.
Linking to:Show and Tell @ Blue Cricket Design