Monday, May 3, 2010

Enchilada Bake

This recipe can be whipped up in no time! Serve it with lots of fresh lettuce, tomatoes, and avocado.

2 T olive oil
1/2 cup minced scallion
2 T whole-wheat flour
1 cup vegetable stock
2 cups cooked or canned pinto beans, drained
3/4 t Celtic salt
12 soft corn tortillas
2 cups chunky salsa
1 1/2 cups Vegenaise
1 4-ounce can diced green chilies
2 T lime juice

Preheat the oven to 350 degrees. Heat the oil in a medium skillet over medium heat. Add the scallion and cook about 3 minutes, or until softened. Stir in the flour and cook 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute longer. Add the pinto beans and 1/2 teaspoon of the salt, and set aside. Lightly oil a baking dish. Line the bottom of the dish with a layer of 4 tortillas. Spread with half of the salsa and cover with half of the pinto bean mixture. Repeat the layers, ending with a layer of 4 tortillas, and set aside. In a small bowl, combine the Vegenaise with the chilies and lime juice, and remaining 1/4 teaspoon, salt, whisking until smooth. Pour over the layered bean and tortilla mixture. Cover and bake for 25 minutes.

*Recipe from 366 Simply Delicious Dairy-free Recipes

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