| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1 |
cn |
Enchilada sauce; (any size) |
|
|
FF cheese; (optional) |
| 1 |
cn |
Black beans |
| 1 |
cn |
Chili beans; (I used ones in a chipotle sauce) |
| 8 |
|
Corn tortillas |
INSTRUCTIONS
Spread some enchilada sauce on the bottom of a casserole dish (a spritz of
Pam or other non-stick substance is a help in cleanup). Alternate layers of
tortillas, beans, some grated cheese, and more enchilada sauce until you
reach the top of your casserole dish. If you have beans in a sauce like I
did, include some of that liquid as well. You want to get the tortillas
nice and soft. Bake in a 350 oven for about 25 minutes.
Posted to fatfree digest by jfin@apple.com (Julie Finnigan) on Apr 30,
1999, converted by MM_Buster v2.0l.
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