Easy Enchilada Casserole | Bob's Red Mill Natural Foods
Hot and bubbly from the oven, enjoy this dish on a cool fall evening. Serve with salad and a cold beverage. Photo courtesy of Ann Fulton from the…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bobsredmill.com.
Cooking tools:
- Baking dish
- Oven
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Ladle
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 1 Tbsp Oil
- 1 cup Chopped Onion
- 4 cups Vegetable Broth
- 8 oz Tomato Sauce
- 2 Tbsp Chili Powder
- 1/2 tsp Dried Oregano
- 1 tsp Salt
- 3/4 cup Black Bean Flour
- 15 oz Pinto Beans cooked
- 1/4 tsp Tabasco Sauce (optional)
- 2 cups shredded Monterey Jack Cheese
- 16 Corn Tortillas
- minced Cilantro as needed
- chopped Tomatoes as needed
- Sour Cream as needed
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