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 on its own. 

Cook’s notes:  Mexican Green Squash is not readily available, therefore use zucchini.  The Farmer’s Market might have it in June. 

This was loosely based on a recent Smitten Kitchen recipe which featured eggs instead of the vegetables.  I decided to healthy it up. Though the version with eggs sounds great for Sunday brunch.  Smitten Kitchen is one of my favorite sources for recipes. Many great creators in the food space.

You could use a shredded Mexican cheese mix for a more Tex-Mex vibe.



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