Wednesday, March 19, 2014

Bean Enchilada Casserole

The last few weeks, we've had several unexpected expenses come up.  To get back within our budget, I've tried to cut back on grocery shopping.  Luckily I have a ridiculously well stocked pantry.  I seriously think we could survive for months!  It's always nice to have some quick and easy recipes that can be made with things you always have on hand.  A few years ago we came up with this casserole and it remains one of our favorites, even when we can afford groceries.  It also warms up well in a microwave at work the next day.

Bean Enchilada Casserole

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1/2 cup green salsa
1 cup vegan cheeze sauce (we like the one in "Vegan on the Cheap" because it stays creamy)
1 can red enchilada sauce
Corn tortillas (about 8, but it depends on your pan)

Preheat oven to 375.  

Mix the beans, green salsa, and vegan cheeze sauce together in a large bowl.  

Cover the bottom of a 9 X 13 pan with a thin layer of enchilada sauce.  Cover with corn tortillas.  Top the tortillas with the bean mixture.  Add another layer of tortillas, beans, and then tortillas again.  Cover the casserole with the remaining enchilada sauce.

Bake for 20 minutes or until warmed through.  Top individual portions with more cheeze sauce, avocado, vegan sour cream, salsa, etc.