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Enchilada Bake

Enchilada Bake

Enchilada Bake
Yields 4-6 servings


1 medium onion, chopped
1 medium green pepper, chopped
6 mushrooms, chopped
1 clove garlic, minced
1 Tbsp. olive oil
1½ C. cooked Shiloh Farms Organic Pinto Beans
1½ C. stewed tomatoes
1 Tbsp. chili powder
1 tsp. cumin
¼ tsp. Shiloh Farms Himalayan Pink Salt, or to taste
¼ C. ricotta cheese
¼ C. plain greek yogurt
6-8 corn tortillas
¾ C. shredded monterrey cheese
sliced black olives


1. Preheat oven 350°
2. Heat oil in a large skillet over medium heat; sauté vegetables until softened and onions are translucent
3. Add beans, tomatoes, and spices to vegetable mixture; simmer 30 minutes, or until slightly thickened
4. Meanwhile, in a small bowl, mix together ricotta cheese and greek yogurt; set aside
5. Cover the bottom of a greased casserole dish with 1½-2 tortillas; layer on ¼ of the bean mixture, 3 Tbsp. cheese, and 3 Tbsp. ricotta-yogurt mixture
6. Repeat layers of tortillas, beans, cheese, and ricotta until all ingredients are used, ending with a layer of shredded cheese
7. Top with sliced black olives and bake 15-20 minutes, or until cheese is melted and golden

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