1/2 pound ground beef1 cup black beans1 cup refried beans1 tsp onion powder, or 1 medium onion, chopped1 (14.5 ounce) can enchilada sauce1 large tomato, diced½ teaspoon ground cumin 1 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper*optional 1/2 cup corn*1/4 cup green pepper, chopped2 cups mexican blend cheese cheese8 (6 inch) corn tortillas, halved
Directions
In a large skillet, brown beef and onion; drain. Stir in beans, tomato, corn, salt, garlic powder and pepper; bring to a boil. simmer 10 minutesSpread thin layer of the enchilada sauce over the bottom of an 9X9 inch baking dish that has been sprayed with cooking spray. Place tortillas over the sauce, overlapping if necessary. Spoon half of the meat/bean mixture over the tortillas, and sprinkle with half of the cheese Pour thin coating of enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining meat/bean mixture over the tortillas and cover with one final layer of corn tortillas, rest of enchilada sauce, then coating of cheese. Cover dish with aluminum foil. Bake for 30 minutes in the 350 degree oven. Remove foil and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes until cheese melts. Serve with sour cream, *plus optional diced tomatoes, black olives, and/or shredded lettuce*
Ingredients :- half of one chicken or 2 legs, cut into pieces
- 1 shallot, sliced
- 1 small piece of ginger, cut into thin strips
- ground black pepper
- 2 tbs...
Ingredients :- half of one chicken or 2 legs, cut into pieces
- 1 shallot, sliced
- 1 small piece of ginger, cut into thin strips
- ground black pepper
- 2 tbs...
Ingredients :- half of one chicken or 2 legs, cut into pieces
- 1 shallot, sliced
- 1 small piece of ginger, cut into thin strips
- ground black pepper
- 2 tbs...
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1 can reduced salt black beans, drained but not rinsed (we want to keep the starch of the beans to thicken the soup); 15.5 oz can
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