StaceyinLA
02-14-2008, 12:44 PM
I found this in Nava Atlas' vegetarian family cookbook, which I must say has a TON of what looks like great recipes! After seeing that crock-pot refried bean recipe someone posted the link to, I decided to use those in this recipe. Of course, if you wanted it to be simpler, you could do canned refrieds, or canned pintos to make some quick refrieds, but I LOVED the crock pot ones and it made a bunch so I used some of those.
Enchilada Casserole
Saute a small onion and 2 garlic cloves in about a T of olive oil. Add a can of veggie refried beans (or equivalent of homemade - I think you'd need to thin the canned ones out a little), a can of chopped green chilis, and fresh cilantro (optional - I didn't have any so I didn't use it). Set aside.
Make a cheese sauce with 1 1/4 c milk, 2 T flour and 1 c jack or white cheddar cheese (milk/cheese can be replaced with vegan alternatives). To do the sauce, heat 1 c of the milk. Add the flour to the 1/4 c and blend well to remove any lumps. Stir that in to the warm milk and simmer until it is thickening (stir to keep this from sticking). Add the grated cheese and let melt into the sauce. Set aside.
Layer soft corn tortillas in a 9x13 dish. Spread the bean mixture over the tortillas. Make another layer of tortillas. Pour the cheese sauce evenly over that. Sprinkle with another 1/2 c or so of cheese and 1-2 chopped green onions. Bake at 400 until bubbly (about 15 minutes).
I served this with some finely shredded lettuce and homemade guacamole, and some fresh pico. It was totally YUMMY!!
Enchilada Casserole
Saute a small onion and 2 garlic cloves in about a T of olive oil. Add a can of veggie refried beans (or equivalent of homemade - I think you'd need to thin the canned ones out a little), a can of chopped green chilis, and fresh cilantro (optional - I didn't have any so I didn't use it). Set aside.
Make a cheese sauce with 1 1/4 c milk, 2 T flour and 1 c jack or white cheddar cheese (milk/cheese can be replaced with vegan alternatives). To do the sauce, heat 1 c of the milk. Add the flour to the 1/4 c and blend well to remove any lumps. Stir that in to the warm milk and simmer until it is thickening (stir to keep this from sticking). Add the grated cheese and let melt into the sauce. Set aside.
Layer soft corn tortillas in a 9x13 dish. Spread the bean mixture over the tortillas. Make another layer of tortillas. Pour the cheese sauce evenly over that. Sprinkle with another 1/2 c or so of cheese and 1-2 chopped green onions. Bake at 400 until bubbly (about 15 minutes).
I served this with some finely shredded lettuce and homemade guacamole, and some fresh pico. It was totally YUMMY!!