A vegetarian dish from The Casserole Queens Cookbook. "Enjoy this flavourful Mexican dish with a casserole twist that's not only easy to put together but adds pure spice to the dinner routine. Since this recipe calls for you to layer ingredients as a stack, versus individually hand-rolling the enchiladas, we recommend that you bake the corn tortillas separately in the oven until crisp. With traditional enchiladas, the corn tortillas become mushy, but by toasting them in the oven, they help this casserole keep its shape. Serve with light sour cream, fresh salsa, and guacamole for a real fiesta."
10 6" corn tortillas
2 (14-1/2-oz.) cans diced tomatoes
1-1/2 cups chopped green onions, green parts only
1 cup chopped onion
1 cup store-bought salsa
1 tsp ground cumin
2 (11-oz.) cans black bean soup
1 (15-oz.) can black beans, rinsed and drained
10 oz. reduced-fat cheddar cheese, shredded (2-1/2 cups)
Step 1: Preheat the oven to 350°F. Coat a 9" x 13" casserole dish with cooking spray.
Step 2: Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.
Step 3: In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
Step 4: Stir in the soup and black beans, and cook 5 minutes or until heated through.
Step 5: Spread 1/3 of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another 1/3 of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last 1/3 of the bean mixture and remaining 1/2 cup cheese.
Step 6: Bake the casserole for 25-30 minutes or until heated through, and serve hot.
Reprinted with permission from Crystal Cook and Sandy Pollock's The Casserole Queens Cookbook (2011 Clarkson Potter).