Thursday, February 21, 2008

Two Bean Enchilazagne


What you will need:

Two mixing bowls, one crockpot or casserole dish if you don't have a crockpot.

In one bowl mix the following ingredients:

1 sm. can red enchalada sauce
1 sm. can green enchalada sauce
1 cup salsa
1 tlbs cumin
2 cloves garlic, crushed

In second bowl mix the following ingredients:

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can green chilis
One pkg. spanish rice cooked according to pkg. directions
1 small onion chopped

Additional ingredients:

Corn Tortillas, cut into wedges like a pizza (I use aprox. 12-14)
Cheddar Cheese, grated (I use aprox. 1-2 cups)
Sour Cream, for topping once served
What you do:

Set up an assembly line around the crock pot. On the bottom of the crock pot spoon a small amount of sauce mixture from bowl one. Place corn tortilla wedges on the bottom of the crock pot to cover the bottom. Add enough of the bean mixture from bowl two to cover the tortillas. Add more sauce then top with cheese. Layer more tortillas, beans, sauce and cheese until you have used up all the ingredients. Cook on low 4-6 hours or until hot and bubbly all the way through.

*This is great with corn bread. I also serve with a jello or fruit salad.

1 comment:

Lee Ann Gonzales said...

This is soooo good. Brandy fixed it for me and her dad when we were out there visiting. I love going there and having the great food she always cooks. This one is one I'm going to make at home!!!