Redhead Rations: Enchilada Casserole

This is the original recipe: http://www.myrecipes.com/recipe/slow-cooker-enchilada-casserole-50400000113493/

I made a couple changes to the original recipe. I'm not a fan of corn so I just removed it from the recipe. Also, the original uses a slow cooker. I needed dinner to be ready somewhat soon, so I popped it in the oven instead. The casserole dish I used was probably 7x11 or 8x12.

Ingredients:

9 6-inch corn tortillas

2 10-oz canned enchilada sauce

1 15-oz can black beans, rinsed and drained

2 cups shredded cheddar cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Use a pan to slightly brown the tortillas. Reserve about 5-oz of enchilada sauce (half a can). Combine beans and remaining sauce in a bowl.

3. Mist casserole dish with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean/sauce mixture over tortillas. Sprinkle with 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, and 1/2 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.

4. Bake for 40 minutes at 350 degrees.

I shared this dish with my two 12 year-old exchange student girls and there was plenty for seconds as well as leftovers for my lunch the next day. (I apologize for the poor picture quality.)