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No-Roll Enchiladas

What you need: 

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

What you do: 

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 its hot and bubbly all the way through. Serve with sour cream (vegan or otherwise) or all by itself. This freezes extremely well.
Of course, you can fiddle with this and add or take away ingredients. Its a little different every time I make it, since I layer things differently. Experiment and enjoy!

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The first time I made this recipe I followed the instructions and the onions and peppers did not cook in the casserole. Plus the amount of sauce was way too much.  It was not very good. I gave it another chance a week or so later and sauteed the veggies first. And used only half as much sauce. It made the dish so much better. This one will definitely be on my repeat list now.

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