Enchilada Bake

Name: Enchilada Bake
Yield: 0
Cuisine: Mexican
Ingredients: 16 oz beans, canned; 1/2 onion, chopped; 1 garlic clove, crushed; 1/2 can(s) mushrooms; 1/2 bell pepper; 14 oz tomatoes; 1 Tbsp chili powder; 1 tsp cumin; 1/2 c red wine; 8 tortillas; 1/2 c ricotta cheese; 1/4 c yogurt, plain; 6 black olives

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

16 oz

beans, canned
1/2

onion, chopped
1

garlic clove, crushed
1/2 can(s)

mushrooms
1/2

bell pepper
14 oz

tomatoes
1 Tbsp

chili powder
1 tsp

cumin
1/2 c

red wine
8

tortillas
1/2 c

ricotta cheese
1/4 c

yogurt, plain
6

black olives
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How to Make Enchilada Bake

Step-by-Step

Slice mushrooms. Chop green pepper. Saute onion, garlic, mushrooms and pepper.
Add beans, tomatoes, spices and wine. Simmer gently 30 minutes.
Preheat oven to 350.
Mix ricotta and yogurt.
In oiled 1-1/2-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 15-20 minutes.