Bean Enchilada Casserole
Prep: 40 minutes Cook: 45 minutes
- 3-8 ounce cans tomato sauce
- 4 1/2 cups water
- 6 tbsp cornstarch
- 3 1/2 - 4 1/2 tbsp chili powder
- 1 1/2 onion powder
- 3/4 tsp garlic powder
- 2-14 corn tortillas
- Enchilada Filling:
- 4-5 cups pinto beans, mashed
- 1/2 - 1 cup green onions, chopped
- 1/2 - 1 cup frozen corn kernels, thawed
- 1-2 tbsp ripe olives, chopped
- 1-2 tbsp green chilies, chopped (optional)
Place all ingredients for the sauce in a saucepan. Start with the lesser amount of chili powder unless you like really spicy foods. Mix well with a whisk until well combined. Cook and stir over medium heat until thickened, about 7 minutes. Taste and add more chili powder if desired. Set aside.
Preheat oven to 350 degrees.
Place 1-2 cups of the sauce in the bottom of a large non-stick oblong baking dish. Take 1 tortilla at a time and spread some beans down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Reserve about 1 1/2 cups of the remaining sauce, then pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Sprinkle the green onions, corn kernels, olives and chilies over the sauce. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with the extra sauce or salsa, if desired.