Recipe: Easy Enchilada Casserole from Fat Free Kitchen

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Mexican Lasagna (or Enchilada Casserole) Mexican Lasagna (or Enchilada Casserole)(click for printer-friendly version)1/2 large green bell pepper, chopped1/2 large red bell pepper, chopped1/2 jalapeño pepper, finely chopped (optional)2 cloves garlic, minced1 large onion, choppedcorn tortillas--at least 123 cups (28 ounces) fatfree refried beans 2 medium tomatoes, diced1 tsp. chili powder, divided1/2 tsp. cumin, divided3 cups black beans,

rinsed and drained1 cup salsa1 can enchilada sauce (or 1 1/2 cups homemade)sliced black olivesPreheat oven to 375 F.In a non-stick pan with a little water (1 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 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.Note: Fresh corn is a great addition to this. I use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though.

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