Enchilada Bake
Yield
8 servingsPrep
15 minCook
50 minReady
70 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
beans
canned |
|
| ½ | each |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | can |
mushrooms
|
*
|
| ½ | each |
sweet bell peppers
|
|
| 14 | ounces |
tomatoes, canned
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | cup |
wine
red |
*
|
| 8 | each |
flour tortillas
|
*
|
| ¼ | cup |
mozzarella cheese
shredded |
*
|
| ½ | cup |
ricotta cheese
|
|
| ¼ | cup |
yogurt
|
|
| 6 | each |
black olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
beans
canned |
|
| 0.5 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 0.5 | can |
mushrooms
|
*
|
| 0.5 | each |
sweet bell peppers
|
|
| 404.6 | ml/g |
tomatoes, canned
|
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 118 | ml |
wine
red |
*
|
| 8 | each |
flour tortillas
|
*
|
| 59 | ml |
mozzarella cheese
shredded |
*
|
| 118 | ml |
ricotta cheese
|
|
| 59 | ml |
yogurt
|
|
| 6 | each |
black olives
|
*
|
Directions
Slice mushrooms.
Chop green pepper.
Sauté onion, garlic, mushrooms, and pepper.
Add beans, tomatoes, spices, and wine.
Simmer gently 30 minutes.
Preheat oven to 350℉ (180℃).
Mix ricotta and yogurt.
In oiled 1½ quart casserole, layer tortillas, sauce, cheese, and cheese-yogurt mixture.
Repeat until all ingredients are used, ending with layer of sauce.
Top with cheese-yogurt mixture and black olives.
Bake 15 to 20 minutes.
