Enchilada Bake

For dinner last night we had the layered enchilada bake I found on Fat Free Vegan. It was pretty good but needs a few adjustments.

Enchilada Bake:

• 1 large bell pepper (red or green)


• 1 large onion


• 1 can refried beans (see note on black beans)


• 1 can enchilada sauce


• 1 cup salsa (homemade or otherwise, as spicy as you want)


• 1 can black beans, rinsed and drained (Next time I am using two cans of refried beans instead)


• tortillas (any kind, but corn tortillas work well)


• optional: 1 medium tomato


• sliced olives (optional)

Preheat the oven to 350 (F). Dice the onion, pepper, and tomato (if using). Saute the onion and bell pepper in a pan, we did not like the crunchy onions. Spray the bottom of a casserole dish with cooking spray and lay down tortillas. Spread a layer of refried beans on the top of the tortillas. Pour half of the salsa and half of the onions over the beans. Put another layer of tortillas on top of this layer. Layer the black beans (refried beans), green pepper, tomato (if using), and the rest of the salsa and onion on top of the tortillas. Put another layer of tortillas on the top (your casserole should be pretty full by now). Pour the can of enchilada sauce over the whole thing and bake, covered, for about 35-45 minutes or until it's hot and bubbly all the way through.

Next time I may also try added a little vegan cheese to the top, but I thought it was pretty good without any. David added some shredded cheddar to his serving. Putting it together took no time at all, and it was easy to clean up (except enchilada sauce always stains all my plastic stuff for a few washes....)