The kids really enjoyed making and eating this at school today! It freezes well, and is quite easy on the budget in these times! Add a salad or fruit, and the meal is complete. Great topped with a little sour cream or plain yogurt.
Enchilada Casserole
1 large green pepper, diced
1 large onion, diced
1 T olive oil or canola oil
1 tsp salt
1 tsp garlic powder, or two or three cloves of garlic, minced
2 T chili powder
1 T cumin
2 10-12 oz cans diced tomatoes or tomoto puree
2 cans black bean or pinto beans, drained and rinsed
12 corn tortillas
approximately 4 cups shredded cheese--cheddar or a Mexican blend is good
Preheat oven to 350.
Saute the pepper and onions in the oil in a large saucepan or dutch oven. Sprinkle with salt, and add garlic powder or fresh garlic. Cook until the vegetables are soft. Add the chili powder and cumin, then the two cans of tomatoes plus 1/2 can of water. Simmer for 10 minutes. On a plate mash about 1 cup of beans with a fork, then add to the sauce (this thickens the sauce a little). Add the remaining whole beans and remove from the heat.
Cover the bottom of a 9x13 baking dish with a thin layer of sauce--approximately 1/2 cup. Lay 6 corn tortillas over the sauce, then cover with a 1/2 of the sauce and cheese. Repeat with another layer of tortillas, the remaining sauce, and the remaining cheese. Cover lightly with foil. Bake for 15 minutes covered, then uncover for the remaining 5-10 minutes.
