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Beans & Barley Enchilada Casserole




Source of Recipe


Razzle Dazzle Recipes






List of Ingredients



• Enchilada sauce (see recipe below)
  
• 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 (28 ounce) can 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
  






Instructions



1. Prepare enchilada sauce. Cover bottom of 13x9" baking dish or 12" round baking dish with 1 cup of sauce.
   
   
2. Add about half of tortillas, overlapping slightly to completely cover pan. Combine cheeses 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.
   
   
3. Bake casserole, covered, at 350°F. 25 minutes. Remove from oven; immediately add remaining cheese and vegetables. Bake uncovered another 10 to 15 minutes.
   
   
4. Meanwhile, make guacamole: Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper, remaining 1/4 cup diced tomato and cilantro
   
5. Remove casserole from oven; let set about 10 minutes. Serve garnished with sour cream and guacamole.
   
   
6. Makes 8 to 10 servings.