Beans & Barley Three-Cheese Enchilada
List of Ingredients
Beans & Barley Three-Cheese Enchilada Casserole
Enchilada sauce (see recipe)
1 package (8 to 10) 10-inch corn or flour tortillas
2 diced fresh tomatoes plus 1/4 cup finely diced seeded tomato (divided)
1 bunch sliced green onions
1/2 cup sliced black olives
6 ounces grated cheddar cheese
6 ounces grated queso blanco cheese
6 ounces grated mozzarella cheese
1 large avocado (firm yet pliable to touch)
2 teaspoons lime juice
1 teaspoon minced, seeded jalapeno
Pinch minced garlic
1/4 teaspoon salt
Pinch black pepper
1 to 2 tablespoons coarsely chopped cilantro
Sour cream for garnish
Enchilada sauce:
1 cup finely diced onion (about 1 small onion)
3 cloves minced garlic
2 tablespoons canola oil
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
Pinch of black pepper
Recipe
Prepare enchilada sauce. Cover bottom of 13-by-9-inch baking dish or 12-inch roundbaking dish with 1 cup of sauce.
Add about half of tortillas, overlapping slightly to completely cover pan. Combinecheeses in medium bowl. Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.Add about half of sliced green onions, half of 2 fresh diced tomatoes, and half of olives.Top with layer of remaining tortillas and remaining sauce.
Bake casserole, covered, at 350 degrees 25 minutes. Remove from oven; immediately addremaining cheese and vegetables. Bake uncovered another 10 to 15 minutes.
Meanwhile, make guacamole: Mash avocado until smooth. Add lime juice, jalapeno, garlic,salt, pepper, remaining 1/4 cup diced tomato and cilantro.
Remove casserole from oven; let set about 10 minutes. Serve garnished with sour creamand guacamole. Makes 8 to 10 servings.
Saute onion and garlic in oil until onions are translucent but do not let garlic burn.Add remaining ingredients and simmer about 10 minutes.
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