A big thank you to Jennifer from our Facebook community for sharing this enchilada recipe from one of our favorite blogs 100 Days of Real Food!
Sauce Base and Tortillas-
1 tablespoon olive oil
1 onion, diced
2 cups enchilada sauce (or one large can)*
1 can black beans, rinsed and drained
2 cups of Lisa’s slow cooker refried beans (or 1 can low-sodiumrefried beans)
10-12 homemade corn or whole wheat tortillas
* Using canned enchilada sauce speeds things up, but the sodium content is usually frustratingly high and it may have preservatives or other unwanted additives. Instead, you can use canned tomato puree or chunks (or fresh, diced tomatoes, simmered for a few minutes) with cumin, chili powder, oregano, garlic/garlic powder and any other spices as you see fit. It should be thin; the tortillas will absorb that extra moisture.
1 small can of diced green chiles
3 to 5 cloves crushed garlic
1/2 to 2 large diced jalapeños (check for spiciness, jalapeños vary considerably)
1 cup quartered mushrooms
Bunch of fresh spinach (frozen or canned works, too)
1 cup corn
1 cup potatoes, sliced into 1/4″ rounds and then parboiled for 3-5 minutes
1 cup shredded cheese
1 avocado, sliced
Heat the oil in a large saucepan over medium heat. Saute the diced onion for 3-4 minutes until it starts to soften.
Reduce heat to medium-low and add the enchilada sauce, black beans, and refried beans to the saucepan. Stir slowly until mixed thoroughly.
Add any “extra goodies” to the sauce (except cheese or avocado) and continue heating and stirring until it starts to simmer. Be sure to stir continuously, else it may start to splatter as it comes to a boil.
Once everything is mixed well, turn off the heat and begin layering the casserole in a lightly greased 9×13 baking pan. Start by adding a thin layer of the sauce to the bottom (if you start with tortillas first, they may burn). Next add a layer of tortillas (see diagram above). Then alternate sauce and tortillas until there’s about 1/4″ of space left (or you run out of sauce or tortillas!), ending with a layer of sauce on top. Be sure all the tortillas are covered by sauce; any tortilla that’s not covered will dry out.
Sprinkle the cheese on top and cover with aluminum foil. ”Tent” the foil so it’s not resting on the cheese (this makes it easier to remove later).
Bake at 350°F for 40 minutes. (If doubling the recipe or using a deeper pan, you may want to bake a little longer.) Remove foil and bake for another 10 minutes, until cheese begins to brown. Allow to cool for at least ten minutes then serve with a few slices of avocado on top.