- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -
Posted By elizabeth On November 22, 2009 @ 1:57 am In Weekly Recipes | 1 Comment
8 – 12 corn tortillas
1 (29 ounce) can enchilada sauce
1 (19 ounce) can black beans, drained
1 (19 ounce) can corn, drained
1 onion, diced
2 (8 ounce) packages shredded mozzarella or pizza cheese
Preheat oven to 350 degrees. In a 9 x 13 inch pan, place a thin layer of enchilada sauce and then a layer of tortillas. Mix together the beans, corn and onion and put half that mixture on top of the tortillas. Cover with ½ the remaining sauce and 1/3 to 2/3 package of cheese. Repeat with a second layer, finishing the beans, corn and onion and the sauce. Top with 1 package of cheese. Bake, uncovered, for 45 minutes to 1 hour. Serve with sour cream and guacamole.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2009/11/vegetariancheese-enchiladas/
URLs in this post:
 Image: http://www.printfriendly.com/print?url=http://www.gourmetkoshercooking.com/2009/11/vegetariancheese-enchiladas/
Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.