Wednesday, July 2, 2008

Stacked Enchilada Bake with Simple Cheese Sauce

12 corn tortillas, torn into bite-size pieces*
4 cups seasoned black beans or chili ( I used half black beans and half Bush's chili beans)
14-ounce can Mexican style tomatoes (blend briefly or mash)
1 1/2 cups Simple Cheese Sauce (p.26)
3 medium green onions, sliced (1/4 cup)
1 cup sliced black olives

1. Heat oven to 400 F. Grease 2-quart casserole

2. Place half the tortilla pieces in casserole and top with half the beans. Repeat layers. Pour 1 cup of the Cheese Sauce over the beans and tortilla pieces and then the canned tomatoes. Dot the top with the remaining Cheese Sauce and sprinkle with chopped onions and sliced olives.

3. Bake uncovered about 20 minutes or until bubbly around edge.

*Variation: May use baked corn chips instead of corn tortillas

Serves 6-8

Simple Cheese Sauce

1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper( or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt
2 tsp onion powder
2 TBS yeast flakes
1/2 tsp garlic powder

Blend smooth (about 2 minutes) and then bring to boil, stirring until thick. Use for pizza, lasagna, burritos, etc.

*This cheese sauce was delicious. I'm going to try it in macaroni!

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