Enchilada Lasagna
Description
This enchilada casserole turns a weekday dinner into a fiesta! Basically it’s an enchilada layered up like a lasagna, then baked until bubbly and delicious !! Making your enchilada sauce from scratch is easy and so worth it. This recipe is also a perfect option for Meatless Monday.
Ingredients
| 2 tablespoons vegetable oil (30 mL) |
| 1 onion, chopped |
| 1 teaspoon salt (5 mL) |
| 1 teaspoon ground cumin (5 mL) |
| 1 tablespoon chili powder (15 mL) |
| 1 can (28 oz./796 mL) diced tomatoes |
| 2 tablespoons agave nectar or maple syrup (30 mL) |
| 1 cup canned red kidney beans, drained (175 g) |
| 4 -5 large corn tortillas |
Directions
- 1
- Preheat oven to 375°F (190°C).
- 2
- In a medium saucepan, heat oil over medium-high heat and sauté onion for 5 minutes, stirring occasionally.
- 3
- Add salt, cumin, chili powder, tomatoes, maple syrup, and kidney beans.
- 4
- Bring to a boil and simmer 30 minutes, or until thickened. (The sauce can be made in advance and frozen.)
- 5
- Spread 1/2 cup (125 mL) sauce at the bottom of a square 9-in. (23-cm) baking dish.
- 6
- Cover with a layer of tortillas.
- 7
- Repeat sauce and tortilla layers up to 4 times, depending on the desired thickness.
- 8
- Bake for 30 minutes or until golden brown.
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