Enchiladas rule!

Recipe time again.

David called tonight from Chicago. He and Rebecca liked the enchilada casserole so much that they want the recipe so they can make it. Here it is:

Mexican Lasagna (or Enchilada Casserole)

1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/2 jalapeño pepper, finely chopped (optional)
2 cloves garlic, minced
1 large onion, chopped
corn tortillas--at least 12
3 cups (28 ounces) fatfree refried beans
2 medium tomatoes, diced
1 tsp. chili powder, divided
1/2 tsp. cumin, divided
3 cups black beans, rinsed and drained
1 cup salsa
1 can enchilada sauce (or 1 1/2 cups homemade)
sliced black olives

Preheat oven to 375 F.

In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.

Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.

Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans.

Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.

Note: Fresh corn is a great addition to this. Use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though.

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I made this with flour tortillas (I know, Mama, you don't like them) because I couldn't find corn tortillas that were parve (for people who keep kosher) but I did find parve flour ones. I am sure it tastes more Tex-Mex with the corn ones, but it was fine with the flour unless you dislike them.

I used the half jalapeño pepper, and it was not too hot by a long shot. So you may want to use more, or leave the seeds in, if you are adventuresome.

If you aren't keeping kosher or vegetarian, saute the pepper mixture in a bit of oil, use regular refried beans, and feel free to add cheese and chicken or something.

But if you do it as set out above, it will be healthier for you and it tastes fine.