Enchilada Bake

Adapted from an American Heart Association Cookbook. Use 8 store-bought, soft corn tortillas or make your own.

In a non-stick fry pan, brown in 1 tbsp oil:

• 1 chopped onion
• 1 clove chopped garlic

Add:

• 1 seeded, chopped green pepper
• 6 sliced mushrooms
• 19 oz can drained red kidney beans
• 14 oz. tomatoes
• 1/2 cup red wine or beef stock/broth
• pinch of salt (omit if beef broth is salted)
• 1 Tbsp chili powder
• 1 tsp cumin

Cook with lid on for 30 minutes.

Make cornmeal tortillas:

• 3/4 cup cornmeal
• 1-1/2 cup flour
• 1 teaspoon salt
• 2 tbsp corn oil
• 1 cup water
• flour for rolling

Combine cornmeal, flour and salt in a bowl. Make a well in the flour mixture. Put in oil and a cup of boiling water. Stir thoroughly till it forms a ball. When dough is cool, divide into 8 portions and form into rounds. Roll each round thinly on well-floured surface with a floured rolling pin. Cook each tortilla on a pre-heated non-stick crepe pan in a little hot oil. Flip to cook other side.


Prepare cheese mixture:

• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella (grate and reserve an additional 1/2 cup for topping)
• 1/4 cup plain Greek yogurt or sour cream

1. Line a greased baking dish with 4 of the corn tortillas.
2. Spread half the bean mixture on top, then half the cheese mixture.
3. Put 4 more tortillas on top, then the rest of the bean mixture and cheese mixtures
4. Sprinkle 1/2 cup grated mozzarella on top.
5. Bake in preheated 350 degrees F oven 25 minutes.
6. Serve with salad and crusty bread.