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Beans and Barley Three-Cheese Enchilada Casserole
Enchilada sauce (see recipe below)
1 package (8 to 10) 10-inch corn or flour tortillas
2 diced fresh tomatoes plus 1/4 cup finely diced seeded tomato (divided)
1 bunch sliced green onions
1/2 C. sliced black olives
6 oz. grated cheddar cheese
6 oz. grated queso blanco cheese
6 oz. grated mozzarella cheese
1 large avocado (firm yet pliable to touch)
2 t. lime juice
1 t. minced, seeded jalapeno
pinch minced garlic
1/4 t. salt
pinch black pepper
1 to 2 T. coarsely chopped cilantro
sour cream for garnish
Prepare enchilada sauce. Cover bottom of 13 x 9-inch baking dish or 12-inch
round baking dish with 1 cup of sauce.
Add about half of tortillas, overlapping slightly to completely cover pan.
Combine cheeses in medium bowl. Remove about 1 1/2 cups of mixed cheeses;
sprinkle over tortillas. Add about half of sliced green onions, half of 2 fresh
diced tomatoes, and half of olives. Top with layer of remaining tortillas and
remaining sauce.
Bake casserole, covered, at 350�F. 25 minutes. Remove from oven; immediately add
remaining cheese and vegetables. Bake uncovered another 10 to 15 minutes.
Meanwhile, make guacamole: Mash avocado until smooth. Add lime juice, jalapeno,
garlic, salt, pepper, remaining 1/4 cup diced tomato and cilantro.
Remove casserole from oven; let set about 10 minutes. Serve garnished with sour
cream and guacamole.
Makes 8 to 10 servings.
Enchilada sauce:
1 C. finely diced onion (about 1 small onion)
3 cloves minced garlic
2 T. canola oil
1 can (28 oz.) crushed tomatoes
2 t. cider vinegar
1 t. crushed red pepper
1 t. ground cumin
1 t. ground coriander
1/2 t. salt
pinch of black pepper
Saute onion and garlic in oil until onions are translucent but do not let garlic
burn. Add remaining ingredients and simmer about 10 minutes.
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