I invented this vegetarian enchilada casserole thingy last week when Henry and I were craving something spicy. It was so good I made it again a few days later!
A dozen (or so) corn tortillas
2 cans of black beans (or equivalent)
A big zucchini, chopped (or other vegetable)
A big onion, chopped
Half a 15 oz can of tomato sauce (or equivalent, whatever you have handy that’s tomato-y)
3 teaspoons chili powder (or to taste)
1 teaspoon cumin (or to taste)
grated cheese, quite a bit, whatever kind you like
Preheat the oven to 350 degrees Fahrenheit.
Saute the onion in a saucepan for a while, then add the zucchini and cook till everything starts to soften. Drain one can of beans and add it to the pan, then add the other can UNDRAINED. You want lots of nice moisture. Add the tomato sauce, spices, and salt/pepper. Cook uncovered for a while longer so the veggies are nice and soft.
Butter a big casserole dish and put 4 corn tortillas in it. It’s ok if they overlap in the middle. Pour in about a third of your nice bean/veggie mixture and spread it around, then sprinkle on about a third of the grated cheese. Keep layering, ending with cheese on the very top. (I only had ten tortillas so I broke the last two in half for the last tortilla layer.)
Cover the casserole and bake for, oh, half an hour or so, till beautifully hot and bubbly… let it sit a while, then serve with sour cream, sliced green onions, and a few slices of avocado if you can get your hands on one!
MEATY VERSION: This is actually how I made it the first time, and then I made the vegetarian version so my cousin could have some too :) Replace the drained can of beans with some ground or shredded meat, whatever kind you like. Cook the meat first, then add the onions, etc.
This will serve four hungry people and you might even have leftovers. It would probably be wonderful with some corn or leftover brown rice added, too! Experiment!