No- Roll Enchiladas

[Saladbowl]

No-Roll Enchiladas

Ingredients:

+ 1 large bell pepper
+ 1 large onion
+ 1 can refried beans (or homemade)
+ 1 can enchilada sauce (or homemade)
+ 1 cup salsa (homemade or otherwise, as spicy as you
want)
+ 1 can black beans, rinsed and drained (or other beans
to your liking)
+ tortillas (any kind)
+ cooking spray
+ optional: 1 medium tomato

DIRECTIONS:

Preheat the oven to 350 (F). Dice the onion, pepper, and
tomato (if using). Spray the bottom of a casserole dish
with cooking spray and lay down a tortilla (if your
tortillas are smaller than your casserole, you can layer
them -- but be sure the bottom of the dish is covered or
it'll stick like crazy). Spread a layer of refried beans
on the top of the tortilla(s) -- you may want to heat the
beans first to make them spread more easily. Pour half of
the salsa and half of the onions over the beans. Put
another tortilla on top of this layer. Layer the black
beans, green pepper, tomato (if using), and the rest of
the salsa and onion on top of the tortilla(s). Put
another tortilla on the top (your casserole should be
pretty full by now). Pour the can of enchilada sauce over
the whole thing and bake, covered, for about 35-45 minutes
or until it's hot and bubbly all the way through. Serve
with sour cream (vegan or otherwise) or all by itself.
This freezes extremely well.