RE: Enticing recipes for meat-eating spouse?
Posted Friday, January 7, 2011 at 10:16 PM
Here's one from fatfreevegan.com that everyone including meateaters love when I take it to potlucks:
Mexican Lasagna (or Enchilada Casserole)
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1 jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced
1 large onion, chopped
15 corn tortillas
3 cups (28 ounces) fatfree vegetarian refried beans (I use 1 can spicy, 1 can regular)
2 medium tomatoes, diced
2 tsp. chili powder, divided
2 tsp. cumin, divided
3 cups black beans (two 15 oz. cans), rinsed and drained
1 cup salsa
1 1/2 C. mild red enchilada sauce
2 C. frozen corn, optional
1 small can sliced black olives, optional
Preheat oven to 375 F.
In a non-stick pan with a little water (2-3 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.
Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.
Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans.
Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 45 minutes - 1 hour or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.
Note: Fresh/frozen corn is a great addition to this. Use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though.
Recipe courtesy of www.fatfreevegan.com