Mexican Casserole
Enchilada Sauce (Brand of choice) Prepared Bean Mix such as Somos Foods Mexican Street Corn Beans Mixed Vegetables chopped (I used mixed cauliflower, zucchini and spinach) Queso Fresco (I used Whole Foods) Almond Flour Tortillas or Tortilla of choice Olive Oil Salt Gently roast or sauté the vegetable mix in advance. Light roast or sauté since the vegetables will be re-cooked. In a casserole dish, spread or spray a little olive oil at the bottom of the dish. Then spread some of the enchilada sauce in the dish. Take a few tortillas to layer and dredge them in the enchilada sauce on both sides, place them down in the dish, then cover them with beans, roasted vegetables, shred some of the Queso Fresco over these layers, dredge more of the tortillas, and repeat the layers. Top with the leftovers in an artful pattern, if you can. Sprinkle a little salt. Bake at 375 degrees for 45 minutes. Make a homemade guac to go with it or just serve o...