January Recipe of the month

​Enchilada Casserole

Ingredients:

• 12 organic corn tortillas
• 1 14 oz jar organic Enchilada Sauce
• Organic olive oil
• 1 cup organic olives
• 1 large onion 
• 2 large sweet red bell peppers
• 1 stalk broccoli
• 2 cups chard or spinach leaves /one cup chopped cilantro
• 4 carrots
• 2 cloves garlic
• 1 small package grated Monterey jack cheese
• 1 16 oz can organic black beans (or fresh cooked if available)

Instructions:
Chop all of the vegetables and mix them together. Sauté in olive oil until tender. Set them aside. Warm the beans in a pan and set them aside. Heat the oil in a skillet. Pour the enchilada sauce in a flat bowl, wide enough to dip the tortillas in. Place a tortilla in the hot skillet, turning it over a few times to soften it. Remove from the skillet and dip the softened tortilla in the bowl of enchilada sauce. Place it on a plate and scoop out a cup of the sauteed vegetable mix and put it on the tortilla. Then take a spoonful of the beans and place them on top of the vegetable mix. Roll the tortilla and place in a casserole pan. Repeat the process, making two rows of six tortillas each. Pour the remaining enchilada sauce over the tortillas and spread the cheese over the top. Bake at 375 for 15 minutes.