Makes 9 servings
We don't eat this often because there are SO many carbs! But it's tasty! Prep time: 20 min, bake time, 35 minutes, cool time, 10 minutes.
Ingredients
| 3 | cups enchilada sauce (1 can, 20 oz) |
| 15 | oz black beans, (1 can, drained and rinsed) |
| 15 | oz pinto beans, (1 can, drained and rinsed) |
| 1 | cup lentils, cooked |
| 15 | oz refried beans (1 can, fat free) |
| 1 | cup olives, sliced |
| 1/4 | cup diced green chilies |
| 1 | cup salsa |
| 1 | cup tomatoes, diced |
| 1/2 | cup green onions, chopped |
| 12 | corn tortillas |
- Combine ingredients 2-9 in a bowl, set aside.
- Spread a thin layer of sauce on bottom of 9x13 baking dish. Next layer with corn tortillas. Spread another thin layer of sauce over tortillas. Pour half of filling into dish and spread evenly. Repeat all layers once more. Spread remaining sauce over top. We add cheese at this point, but you don't have to :)
- Bake, uncovered at 350 F degrees for 30-35 minutes. Remove from oven and allow to cool for 10 minutes.
Read more: http://caloriecount.about.com/meatless-enchiladas-recipe-r475042#ixzz16WSmZpkm
No comments:
Post a Comment