I warned you. I really dig Mexican food. Its such a great cuisine.
Tonight I showed my hubby, LB, the list of this week's menu items and despite having eaten Chile Rellenos last night he picked our ever popular Tortilla casserole.
Now, this can be made with or without soy cheese. Even homemade vegan cheese would rock. Plus its easy to change the tastes from red tomato to green tomatillo easily. Just look at this recipe! So simple it only takes 15 minutes to prep and then 30 minutes in the oven.
12 Corn Tortillas, cut into thirds
1 can Beans of choice
1 can Refried Beans
1 cup Corn, frozen or canned
2 cans Whole Green chilies
2 cans Enchilada Sauce
1cup Soy Cheese
Open all the cans, drain & rinse things packed in water. Cut the tortillas into thirds. Layer in a 2 quart casserole dish 1/4th of the sauce, then 1/4 of the tortillas, 1/3 of the beans, 1/3 of the refried beans, 1/3 of the corn, 1/3 of the whole chilies and 1/4 of the cheese. Repeat, ending with the last of the tortillas, sauce then cheese. Bake at 350 for 30 minutes.
Now personally, I used black beans, green taco sauce and salsa verde. But it is just as good with kidney beans, red enchilada sauce and cheddar soy cheese.