Veggie Tortillas
one- 8 x 13 inch casserole dish
Ingredients
2 packages Corn or Flour Tortillas
2 cans of Enchilada Sauce
1-can Black Beans
1-can Pinto Beans
1-bag frozen Corn
1/2 bunch Kale (chopped)
1/4 Red Onion (diced)
5-white mushrooms (sliced)
1 1/2 cup shredded Cheddar Cheese
Instructions
Preheat oven to 375 degrees.
Place all of the Beans and vegetables in a large bowl with one cup of the shredded Cheese. Stir well to combine.
Place one can of Enchilada Sauce in a large bowl and pour approximately 1/4 cup more of Enchilada sauce in the bottom of the casserole dish.
Take one tortilla at at time and dredge it into the bowl of Enchilada sauce to soften it. Place a single layer on the bottom of the casserole about 6 Tortillas.
Spoon some of the vegetable mixture onto one of the soaked tortillas and spread evenly.
Continue layering the soaked Tortillas and Vegetables to fill the casserole dish. About 4 layers high.
When you are at the top, pour over the remaining Enchilada Sauce and sprinkle with 1/2 cup shredded cheese.
Cover with tin foil and bake for 1 hour until the center is heated fully.
Notes
My sister showed me this easy dish and there are endless possibilities. You can substitute any type of vegetables you want. Maybe add zucchini, yellow squash, shiitake mushrooms or refried beans or any combination you like. If you don’t have enchilada sauce you can use tomato sauce that has been doctored up with cumin, chili powder, adobo sauce or salsa will do nicely as well. It is a great way to keep the kids busy and to have them help out in the kitchen too! We serve it with all of the fixings; sour cream, shredded lettuce, jalapeños, avocado and Tabasco.