Enchilada Lasagna - The Buddhist Chef

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Enchilada Lasagna

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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.