| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Beans, Main dishes, Vegetarian, Mexican |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1 |
|
Onion; chopped |
| 1 |
|
Green bell pepper; chopped |
| 1 |
|
Clove garlic; minced |
| 15 |
oz |
Kidney beans; canned, drained and rinsed |
| 15 |
oz |
Black beans; canned, drained and rinsed |
| 1 1/2 |
c |
Frozen corn kernels |
| 1 1/2 |
c |
Cooked brown rice |
| 1 1/2 |
c |
Tomato sauce |
| 4 |
oz |
Chopped green chiles |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Ground cumin |
| 4 |
c |
Enchilada sauce |
| 12 |
|
Corn tortillas (soft) |
| 4 |
|
Green onions; finely chopped |
INSTRUCTIONS
Place the water in a large pan with the onion, green pepper, and garlic.
Cook over medium heat, stirring frequently, until softened, about 5
minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder,
and cumin. Stir to mix, then cook over low heat until warmed through, about
10 minutes. Remove from the heat and set aside. Preheat the oven to 350
degrees. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13
x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of
the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time,
into the enchilada sauce, then layer them in the bottom of the casserole
dish. Spread half of the bean mixture over the tortillas. Repeat with the
next 4 tortillas and the remaining mixture. Finish with the last 4
tortillas. Pour the remaining enchilada sauce over the top and spread
evenly. Sprinkle with the chopped green onion. Cover and bake for 40
minutes. Remove from the oven and let rest 5 minutes before serving. Serve
with salsa to spoon over the top, if desired.
Recipe by: McDougall Program for a Healthy Heart Posted to fatfree digest
V97 #190 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Aug 24,
1997
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