Mexican Lasagna (or Enchilada Casserole)

Mexican Lasagna (or Enchilada Casserole)
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Category: Pasta & Pizza


Number of servings (yield): 8

1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/2 jalapeño pepper, finely chopped (optional)
2 cloves garlic, minced
1 large onion, chopped
3 cups cooked black beans (2 cans rinsed and drained)
2 medium tomatoes, diced
1 tsp. chili powder, divided
1/2 tsp. cumin, divided
corn tortillas–at least 12
3 cups (28 ounces) fatfree refried beans
1 cup salsa
1 can enchilada sauce (or 1 1/2 cups homemade)
sliced black olives (optional)


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Added 9 years ago by:
Marion Charles Marion Charles
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12 people cheffed this recipe
Teresa RogersMichelle HouseBetty Mortillaro GilmoreSusan A ThayerMary CompoliSashy Latoya Williams FonsecaKatie LynnTeri WindorskiShannan Wintermeyer-HobbsLorrie SepulvedaRobin BizelliMarion Charles
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