Categories: Main Dishes

Ingredients

• Enchilada Sauce:
• 2 T whole wheat flour
• 1 t. unsweetened cocoa
• 2 T chili powder
• 1 t. dried oregano
• 1 t. ground cumin
• 1/2 t garlic powder
• 2 cup veggie broth
• 8 oz can tomato sauce
• salt (optional)
• Casserole:
• 15 oz can black beans, drained
• 2 cups corn
• 4 oz can sliced black olives
• 4 oz diced green chilies
• 12 - 6 inch corn tortillas cut in half
• cheese

Directions

1. Enchilada Sauce:

2. Whisk flour, cocoa, spices in sauce pan with no heat

3. Add 1/4 cup broth and stir into a paste. Whisk into rest of broth and one more cup water. Boil over medium heat and whisk in tomato sauce.

4. Cook for a few minutes until thick as tomato soup. Add salt.

5. Casserole:

6. eat oven to 350.

7. Combine beans, corn, 1/2 of olives, and green chilies.

8. Line bottom of casserole dish with 8 tortilla slices and cover with enchilada sauce.

9. Spoon 1/2 bean mixture over top and cover with enchilada sauce (should have used about 1/3 of enchilada sauce by now)

10. Add 8 more tortilla slices and cover with sauce and rest of bean mix and more sauce.

11. Cover with last of tortillas and rest of sauce. Sprinkle with rest of olives and cheese.

12. Bake 30-35 minutes.

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