Sure! Here it is!
-Oil for sauteing
-1 Onion, chopped
-1 clove garlic, minced (I used two)
-1 green bell pepper, chopped
-1 small can corn (I used frozen corn)
-1 1/2 cups cooked kidney beans (I added black beans and/or chick peas too)
-1 1/2 cups stewed tomatoes
-1 tablespoon chili powder
-1 teaspoon ground cumin
-1/2 cup red wine (you get to drink it while you cook!)
-Pinch of salt to taste
-tortillas (amount depends on how much you're making)
-1 cup monterrey jack cheese, grated
-1/2 to 1 cup combined ricotta cheese and plain yogurt
Preheat oven to 350 degrees F. Heat oil in a large skillet and saute onion, garlic, green pepper, and corn. Add beans, tomatoes, spices, wine, and salt and simmer 30 minutes. Put a layer of tortillas in and oiled casserole. Top with a layer of sauce, layer of ricotta/yogurt mixture, layer of monterrey jack. Repeat layers until casserole is full, ending with a layer of monterrey jack. Bake for 15-20 minutes.
For extra kick, we add chopped up jalapenos after, or if your whole family likes spicy, bake the jalapenos right into the enchilada bake. HOPE YOU LOVE IT!!! and pass it on if you do!
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I'm game
