Enchilada Casserole

Enchilada Casserole
(Vegetarian version*)
Serves 10-15

If you enjoy Mexican cuisine, this will become a new comfort food for you. A spicy, cheesy mixture of beans topped with a cornbread crust, this is a delicious, versatile recipe that is quick and easy to make.

Preheat oven to 425 degrees.
Spray 13 x 9 glass baking dish with cooking spray.

Combine the following ingredients and mix well. Pour into the prepared baking dish and spread evenly.
• 1 (16 oz) can black beans, drained
• 1 (16 oz) can pinto or white beans (great northern, navy, etc), drained
• 1 (4 oz) can diced green chiles, drained (optional)
• 1 (2¼ oz) can sliced black olives, drained (optional)
• ½ cup salsa
• 8 oz shredded Monterey Jack or Cheddar cheese
• 1 tablespoon cumin
• ¼ teaspoon garlic powder
• red pepper flakes or ground chipotle (optional, to taste)

Next, prepare the batter. Combine the dry and wet ingredients in separate bowls. Add the wet ingredients to the dry, mixing well.
• 1½ cups all-purpose flour
• ½ cup corn meal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• Dash of garlic powder
• 2 eggs, beaten
• 1½ cups milk
• 4 tablespoons melted butter
Pour the batter over the bean mixture, spreading evenly. Bake casserole for 25-35 minutes, or until topping is golden and cracks. Cool for 10 minutes.

Serve with sour cream and additional salsa, if desired.

*For a meat version, substitute:
• 1 lb lean ground beef, browned, for the can of pinto or white beans
• 1-2 cups chopped, cooked chicken (or one large can of chicken, drained) for the can of black beans