I followed a recipe recently for something similar to this and decided I would just wing it this time. I made a simple veggie enchilada casserole and it came out SO GOOD! I started by soaking about 2 cups of beans overnight (a mixture of black, kidney and pinto beans).
The next day, I drained and rinsed the beans and them cooked them in a saucepan filled with water while I started prepping the veggies and other ingredients. Cooking beans usually takes 45 minutes to an hour so I rushed the beans a little bit, cooking them higher than I normally would. I should've made them the night before to save time but...oh well.
For this dish I used an entire block of shredded cheese (organic cheddar from TJs). I cut up a red bell pepper (would love to have used green too but I couldn't find an organic one anywhere-must be going out of season??), two small red potatoes, zucchini, yellow squash, cauliflower and portabello mushrooms.
I sautéed the veggies in a little olive oil to soften them up a bit.
I poured a little enchilada sauce in the bottom of the casserole dish and then topped it with a layer of tortillas followed by the bean mixture and about a third of the cheese.
I put another layer of tortilla's over the beans and cheese, some more enchilada sauce and then the veggies and more cheese.
I finished it with a final layer of tortillas (three total tortilla layers), more enchilada sauce and more cheese.
I baked this at 350 for about 30 minutes or so. Just long enough to meld it all together as a casserole and soften the tortillas.
It may not look beautiful but it was really delicious. Family loved it!
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