Real Recipes From Real Home Cooks ®
Guest Recipe: Unprocessed Enchilada Casserole - 100 Days of Real Food
INGREDIENTS
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Sauce Base & Tortillas
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1 tablespoon olive oil
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1 onion, diced
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2 cups enchilada sauce (or one large can)*
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1 can black beans, rinsed and drained
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2 cups of
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Lisa’s slow cooker refried beans (or 1 can low-sodium refried beans)
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10-12 homemade corn or whole wheat
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tortillas
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*Using canned enchilada sauce speeds things up, but the sodium content is usually frustratingly high and it may have preservatives or other unwanted additives. Instead, you can use canned tomato puree or chunks (or fresh, diced tomatoes, simmered for
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Extra Goodies
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1 small can of diced green chiles
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3 to 5 cloves crushed garlic
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½ to 2 large diced jalapeños (check for spiciness, jalapeños vary considerably)
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1 cup quartered mushrooms
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Bunch of fresh spinach (frozen or canned works, too)
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1 cup corn
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1 cup potatoes, sliced into ¼? rounds and then parboiled for 3-5 minutes
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1 cup shredded cheese
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1 avocado, sliced
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