Description
A hearty, flavorful casserole perfect for a cozy weeknight dinner. Layers of tortillas, beans, and cheese make this a crowd-pleaser.
Ingredients
Units
- 5-6 cloves garlic
- 3-4 tomatoes
- 2-3 green chillies
- 1 can tomato puree
- Salt
- Chili powder
- 1 tbsp coriander-cumin powder
- 1 tbsp mixed herbs
- 2 cups (473 ml) cooked kidney beans
- 1 packet tortillas
- 1 bell pepper
- 1 cups (237 ml) grated cheese
- Cilantro
- Sour cream
- Guacamole, a spoonful, for the base
Instructions
- Dry roast garlic cloves and tomatoes separately, cool, then grind into smooth paste with green chilies.
- Add tomato puree to pan and cook 2 minutes.
- Add ground tomato-garlic paste, bring to boil, reduce heat to medium.
- Add salt, coriander-cumin powder, chili powder, and mixed herbs; cook 1 minute.
- Remove 1 cup sauce and set aside.
- Add boiled kidney beans, mix gently, cook 1-2 minutes, remove from heat.
- Preheat oven to 400°F (204°C).
- Spread guacamole on casserole dish base.
- Layer mini tortilla, bean sauce, bell peppers, and cheese.
- Repeat layering until casserole is full.
- Add reserved sauce.
- Bake 10-15 minutes until cheese melts.
- Garnish with chopped cilantro and mixed herbs.
- Add sour cream.
- Cool slightly before serving.
Notes
- For a richer flavor, use roasted corn tortillas instead of regular tortillas.
- If you don’t have kidney beans, black beans or pinto beans can be used as a substitute.
- To make this a make-ahead meal, assemble the enchilada bake ahead of time and store it, unbaked, in the refrigerator for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 10