So, before I give you guys this new awesome recipe, I just have to give one small vegetarian update that has really impressed me that I didn't realize until I went to my last OB/GYN appointment. Don't worry, this won't be too much information or anything. But, one of the major symptoms that I have dealt with in my past pregnancies has been HORRIBLE heart burn. Anyway, at my appointment, my doctor had asked me how the heartburn was, and I realized I have not even had a trace of heartburn this pregnancy! I would like to think this is linked to the vegetarian diet!
Ok, on to the good stuff. This was too good and too easy not to pass along. Once again, you could make this vegetarian or non-vegetarian.
12 corn tortillas (5 or 6 inch), torn into bite-size pieces
2 cans (15 to 16 oz. each) chili beans in sauce, undrained
1 can 10 oz. enchilada sauce
1 1/2 cups shredded Monterey Jack cheese (6 oz.) Actually, I used Cheddar, and it was wonderful!
3 medium green onions, sliced (1/4 cup)
If you are making this non-vegetarian, I would recommend only one can of the beans and mix it with some browned ground beef.
1) Heat oven to 400 degrees. Grease 2-quart casserole with shortening (I used olive oil). Arrange half of the tortilla pieces in casserole. Top with 1 can beans (or half bean/meat mixture). Repeat layers. Pour enchilada sauce over top. Sprinkle with cheese and onions.
2) Bake uncovered about 20 minutes or until bubbly around edge.
That's it, and it is really yummy!
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