Enchilasagna

Enchilasagna






​Prep Time: 20 Min
Cook Time: 1 Hour

Yields: 8 Servings

WHAT YOU NEED

• 2x 14 pack Corn Street Taco Shells
• 528ml Seasoned Mexican Pinto Beans (*1)
• 398ml Refried Beans
• 250g Microwavable Mexican Rice
• 28oz Red Enchilada Sauce
• 284g Wholly Guacamole Avo Verde (*2)
• 1/2 Red Onion, finely diced
• 1 Jalapeno, sliced, some seeds removed
• 1 C Vintage Cheddar, shredded
• 1 C Old Marble Cheddar, shredded
• GARNISHES - Fresh Cilantro, Lime Wedges, Sour Cream, Crumbled Feta, Green Onions, Hot Sauce, Avo Verde Guac, Crispy Tortilla Strips

NOTES:

(*1) - I used the La Costena brand which comes seasoned in a sauce. Look for something similar in the Imported Mexican section of your retailer. You could swap just canned pintos that are drained & rinsed, but I'd suggest tossing them in some spices like cumin, oregano, garlic, salt, and chili, to give them some oomph.
(*2) - I'm obsessed with the Wholly Guacamole brand and their avo verdes salsa is a blend of guac and salsa verde. You could use any prepared guacamole or even make your own!

DIRECTIONS

• Preheat oven to 375 F
• Empty the refried beans in to a small pot. Cover and heat on low until warmed through. Empty the pinto beans in to a separate pot, cover, and heat on medium low until heated. Empty the enchilada sauce in to a mixing bowl large enough to accommodate a ladle. Lastly, prepare the microwave rice and let it cool a bit before assembly.
• Bring everything to one area surrounding a 12" skillet for assembly. Spray the skillet with cooking spray and ladle some of the enchilada sauce in to the bottom of the skillet to coat. Arrange 6 tortillas to form a layer, followed by dollops of the refried beans(1/3 of the can), a couple scoops of your pinto beans in their sauce, and a sprinkling of the rice. Do your best to spready everything around before ladling over more enchilada sauce, sprinkling some of the shredded cheeses, and some of the diced onions, and putting down another 6 tortillas, gently pressing them down. Follow the same steps again but this time, dollop some of the prepared guac around the layer. One more layer of tortillas, ench sauce, rice, refried, pinto, shredded cheeses, and onions, followed by the top layer of 7 tortillas. For this layer, it's just enchilada sauce, remaining cheese & diced onions, and your sliced jalapenos. 
• Cover the skillet and place it in to the oven to bake. Make sure to put a baking sheet under the skillet on the bottom rack to catch any drippage that may occur. Bake 30 minutes, remove cover, and continue another 10 - 15 minutes. Set on to a wire cooling rack to cool for 15 minutes. 
• To serve, cut traingle shaped slices out of the skillet and serve garnished with some or all of the recommended garnishes in the Ingredient list. ENJOY!

HAPPY VEG