I was away for 4 days last weekend and working on either end, so we quickly went through our freezer full of leftovers. I had to restock this week and made this lovely casserole for some mexican.
- corn tortillas
- 2 cans diced tomatoes, drained
- 1 can black beans, drained
- 1 can kidney beans, drained
- 2 cans refried beans (vegan)
- 1 bag thawed frozen corn
- 2 green bell peppers, diced
- 1 red bell pepper, diced
- 2 TBsp garlic
- olive oil
- daiya mozzarella
- 1 can drained olives
- 1 can red enchilada sauce
- chili powder
Next you start layering. Take a large casserole dish and spray with non stick spray. Put a layer of tortillas on the bottom.
Next apply a layer of refried beans.
Then a layer of the corn-pepper mixture.
On top of this put the whole can of black beans scattered over it.
Lastly top this with half of the tomatoes.
Then apply a layer of cheese.
Now repeat! Next layering is: corn tortilla, then refried beans, then corn-pepper mixture, then the kidney beans, then the last of the tomatoes, more cumin and chili powder, and then cheese.
Then put a layer of tortillas on top of this, then the enchilada sauce, then more cheese, then the olives.