Thursday, April 19, 2012

Inside Out Black Bean Enchilada Casserole

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Need Something Yummy for Sunday Dinner? Or having some friends over and want to know what to cook? This is perfect!! Meal in one!
 If I would have known, we would have eaten it like taco salad, over chopped romaine lettuce, topped with fresh sliced tomatoes and sliced olives and salsa! YUM!

The next day I put refried beans in a bowl and put this on top and the kids used it as a chip dip for lunch! They LOVED it!

If you want - feel free to add some shredded cooked chicken!!

Inspired by Oh She Glows

1 C Multi Grain Pasta (any kind you like - GF if needed)
1/2 C Brown Rice, or wild rice blend
1 Onion, chopped
2 Cloves Garlic, minced
1 Green Pepper, Chopped
1 small Zuchinni, chopped
1 C Chopped mushrooms (any variety you like)
1 medium Sweet Potato, cooked, and diced
2 Large handfuls of Spinach, chopped
1 C Black Beans, drained and rinsed
3-4 Green onions, chopped
1/2 lime, freshly squeezed
1/2 Tbl Cumin
1/2 tsp Garlic Powder
1 Tbl Chili Powder
1 Tbl Nutritional Yeast (optional)
2 large handful of smashed tortilla chips, (I love "Food should taste good!")
2 C Enchilada Sauce (my recipe below)
1 C Low moisture/part skim mozzarella cheese (Optional)

Cook pasta and rice as according to directions. In large Saute Pan Add Onion and garlic. Cook for about 3 minutes or until softened. Then add Green Pepper, Zucchini, and mushrooms. Cook until vegetables are tender. Add in diced, cooked sweet potato (pierce with fork and put in microwave for 5 minutes), Spinach, Beans, Green onions, and all the seasonings. Simmer for 5-8 minutes more.  Add 1 C Enchilada Sauce to mixture and combine.

In 9 x 13 dish, pour 1 Cup of Enchilada Sauce on bottom. Cover with half of the vegetable mixture. Sprinkle with cheese, and 1 large handful of smashed chips. Top with the rest of the veggie mixture, and then cheese and the rest of the chips. Bake at 350, 15-20 minutes, until cheese is bubbly. 
Top with Avocado "Sour" Cream (recipe below)!
NOTE: To make into taco salad, place over a bed of lettuce. Top with Avocado Sour cream, salsa, olives, tomatoes, and whatever else you can think of! YUM!

Enchilada Sauce

1 C Diced Tomatoes
1 C Tomato Sauce
2 Tbl Taco Seasoning
2 tsp Cayenne
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne (optional)
S & P

Blend slowly in blender.

Cilantro Avocado Sour Cream:

3 Ripe Avocado's
2 Tbl Water
1 C Packed Cilantro
1/4 C Fat Free Plain Greek Yogurt
2-3 Tbl Lime Juice
1/2 tsp Kosher Salt ( more to taste)
1 tsp Cumin
1/2 tsp Garlic Powder
Black Pepper to taste

Blend all ingredients in blender or food processor.

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