Enchilada Casserole
with Mojo Rojo and Poblanos
One person's comfort food is another's uncharted culinary adventure. This layered casserole approach to classic enchiladas offers all of the bold flavors and textures of the real deal – with an abbreviated time commitment. Fragrant rojo sauce infuses zippy, rich flavor into stacks of soft wheat tortillas. Earthy black beans boost the fiber and protein of this piquant family-style dinner.
Nutrition (per serving)
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INGREDIENTS
- 1 poblano pepper, trimmed, deseeded and diced
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1 tsp ground cumin
- 1 tsp crushed Aleppo pepper
- 6 oz organic black beans
- 1 tbsp tomato powder
- 6 tbsp mojo rojo sauce (divided)
- 2 whole wheat flour tortillas
- 2 oz shredded cheddar cheese (divided)
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 0.25 oz cilantro, leaves picked
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Stir in poblano and onion and cook until softened, 3 to 5 minutes. Stir in garlic, just 1 tsp cumin, and just 1 tsp Aleppo pepper and cook until fragrant, about 1 minute. Stir in black beans, tomato powder and ¼ cup water and cook until warmed through, about 1 to 2 minutes. Off heat, stir in just half the cheddar. (4-servings: use ¼ cup vegetable oil, 2 tsp cumin, 2 tsp Aleppo pepper, ½ cup water) (TIP: Add more Aleppo pepper if you prefer more spice.)
Spread just half the mojo rojo in even layer on bottom of baking dish. Lay one tortilla over sauce. Using spatula, spread filling on tortilla. Fold edges of tortilla over filling.
Place remaining tortilla on top and trim edges hanging over baking dish. Top with remaining mojo rojo and sprinkle remaining cheddar. Bake until cheese is melted, 10 to 15 minutes.
Set casserole aside to cool for 10 minutes. Sprinkle with cilantro and dollop of sour cream. Serve family-style. ¡Buen apetito!
For 4-servings, use 9x13-inch baking dish.
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