Food Babe's Mexican Casserole
- 1 can of Eden Foods organic black beans and kidney beans rinsed and drained
- 1 tsp olive oil
- 1 medium onion chopped
- 1 green pepper chopped
- 3 medium zucchinis chopped
- 1 tomato chopped
- 2 jalapeno seeded and minced
- 2 garlic cloves minced
- 1 tbsp chili powder
- 1 tsp cumin
- Your favorite enchilada or tomato sauce)
- 10 sprouted corn tortillas
- 2 ounces of raw goat cheddar cheese
- sour cream to taste
- Preheat oven to 350
- Heat olive oil on medium low in a large skillet
- Once oil has heated for 2 mins, add onions, cook onions for about 3 min
- Add zucchini, green peppers, tomato and spices to pan and cook for another 5 mins
- Add beans, garlic and jalapeno to pan and cook another 2 minutes or so
- Turn off heat and set pan aside
- In large baking dish, pour half of the sauce to cover bottom
- Place corn tortillas on the bottom of the dish covering the sauce, cut tortillas to fit if needed
- Add half of the vegetable and bean mixture to dish
- Repeat, adding another layer of tortillas and then the rest of the vegetable bean mixture, ending with the rest of the sauce on the top
- Top dish with shredded cheese and cover with foil
- Bake for at least 30 mins until sauce starts to bubble
- Serve with a salad of romaine lettuce, a lime and a dollop of sour cream or plain yogurt
***Please note all ingredients are organic (except the sauce)***
Recipe by Food Babe at https://foodbabe.com/careful-with-your-corn-non-gmo/
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