Vegetarian Enchilada Casserole

[Guest guest]

Vegetarian Enchilada Casserole

 

1 large onion, sliced into half moons

1 medium zucchini, sliced into half moons

1 sixteen-ounce can vegetarian refried beans, or 1 can pinto beans, drained

and mashed

8 six-inch corn tortillas

1 fourteen-and-a-half-ounce can diced tomatoes

1 eight-ounce can tomato sauce

1 Tablespoon tomato paste

1 four-and-a-half-ounce can chopped chilies

light oil for sautéing

salt and ground cayenne pepper to taste

 

Preheat oven to 400 deg F. Lightly oil an 8 " x8 " square cake pan. In a heavy

saucepan or skillet, heat about a half-teaspoon of oil (just enough to coat

the bottom of the pan) over medium heat. Add the onions and sauté for about

a minute, then add in the zucchini. Stir, salt lightly, lower the heat and

cover. Let cook, stirring occasionally, until onions are transparent and

slightly brown and zucchini is tender, about 10-15 minutes. Meanwhile, warm

the tortillas in a microwave oven (about 1 minute at Power 9) or

conventional oven (about 3-4 minutes at 400 deg F) until soft and pliable.

While they're warming, mix the tomato topping: pour the diced tomatoes,

tomato sauce, tomato paste, and chilies into a bowl and stir well. Spread

about two tablespoons of sauce in the bottom of the baking dish. When the

tortillas are ready, spread about 3 tablespoons of refried or mashed beans

along one side of a tortilla, then roll it up and place it, open end down,

in the baking dish. Repeat for the rest of the tortillas and beans. When the

onion and zucchini are ready, spread them over the top of the rolled

enchiladas. Spread half of the tomato topping on top of the vegetables.

Bake, uncovered, for 30-35 minutes. Meanwhile, place the remaining tomato

topping into a saucepan, seasoning with salt and cayenne pepper to taste,

and bring to a boil, then lower heat, cover, and simmer while the enchiladas

bake. Remove the enchiladas from the pan with a pancake turner; serve the

sauce in a gravy boat to be poured over the enchiladas as desired. Good with

a salad and crusty bread or rice.

Makes 4 servings.