Two-Bean Enchilada Casserole

Made recipe as directed pretty much. Good flavors but needs improvement in two areas. First, because the onion and sweet peppers are not sautéed first they did not cook through enough and were crunchy. And I like some crunch but even so. Second, the sauce to vegetable ratio is not high enough so it was a bit dry. I added salsa on top to compensate after cooking. If you sautéed the onion and sweet pepper before mixing with the beans and doubled the sauce portions it would solve both challenges. It’s also hard to measure out so I only did the layer at the bottom and two bean layers.

This recipe would have been so bad if made as written. No flavor with the beans and vegetables, and no salt in the sauce. You can add all the spices you want to some thing, but if you don’t add some salt none of the flavor will come through. Are used the general parts of this recipe, with some key adjustments. Added salt to the sauce, sauté the onions with garlic, stirred the vegetables and beans into the sautéed onions and garlic along with a little bit more cumin, chili powder, and salt, and added cilantro To both the sauce and the garnish. It was pretty good, but nothing to write home about. I won’t be making this again.

I like this recipe. I think there is misinformation about servings. The recipe says it makes 1 serving, but I think it makes between 4 and 9? It would be helpful to know this because the nutritional information is per serving. Thanks.

Husband and kids give it a 4 star. 5 star must blow them away and this did not. But we all gobbled it up. I added chicken because we are meat eaters.

Just right for the whole family.

This made 8 servings and we added lean ground turkey. Used 7 tortillas. No tomatoes, lettuce or olives. AWESOME rating by all. Roughly 375 calories per portion. Will make again.