Wednesday, October 31, 2007

SusanV's Mexican Lasagna (or Enchilada Casserole)

Let me just preface this by saying that this recipe was cooked on Old-Guy-Neighbor Time. So I'm not sure precisely how long it was in the oven. I *CAN* verify that it was in for 30 minutes, and then another 15. But then it stayed in there another indiscernible amount of time, since Old Guy Neighbor managed to catch me out on the roof and engage me in conversation. So, when you go to bake this, think 45 minutes, plus a one-sided conversation about a) the loud noise that came from the street in the middle of the night that it's amazing I did not hear, b) what time the news is on, c) the string of cars owned throughout OGN's life, d) the onset of cold weather, and e) the fact that OGN cannot believe I don't ever smell the marijuana smoke wafting up from his downstairs neighbor (aka. Hot Guy Neighbor)'s apartment.

Other than that, this was a really good recipe. Again, I baked it in the inappropriately-sized pan, but somehow thought that if I perhaps bunched up some foil at the end of the pan, I could somehow transform the pan into a smaller pan (when in reality, the weight of the enchilada sauce just sorta tsunamiied the foil into the corner). But despite that fact, man, was this tasty, easy to make, and (I'd venture to say) very kid-friendly.

Oh, and as always, the lasagna looks a bit flaccid in the above picture, but it firms up if you refrigerate it overnight. *Insert naughty comments here*

  • 1 large red bell pepper, chopped (or you can use 1/2 green, 1/2 red)

  • 1/2 jalapeño pepper, finely chopped (optional)

  • 2 cloves garlic, minced

  • 1 large onion, chopped

  • corn tortillas--at least 12

  • 3 c. (28 oz.) fatfree refried beans

  • 2 medium tomatoes, diced

  • 1 t. chili powder, divided

  • 1/2 t. cumin, divided

  • 3 c. black beans, rinsed and drained

  • 1 c. salsa

  • 1 can enchilada sauce (or 1 1/2 cups homemade)

  • sliced black olives


Preheat oven to 375 F.

In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.

Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.

Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans.

Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 30 minutes or until hot throughout (I cooked mine 45+ minutes). It will be easier to cut if you allow it to cool for about 10 minutes before serving.

Note: Fresh corn is a great addition to this. I use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though.

(Recipe from The FatFree Vegan)

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