INGREDIENTS :
- 24-28 corn tortillas
- 1 red bell pepper, diced
- 3 1/2 cups red enchilada sauce
- 1 tablespoon El Pato or your favorite JalapeƱo sauce
- 1 1/2 cups sweet yellow corn kernels, cooked
- 1 green bell pepper diced
- Fresh cilantro, diced for garnish
- 2 15 oz can black beans, rinsed and drained
- 2 cups shredded cheddar cheese and monterey jack cheese blend
- Green onion, thinly sliced for garnish
MANUALS :
- Preheat oven to 375?F. Oil a 9X13 casserole ply and set content.
- Have enchilada sauce and El Pato in a construction until full integrated.
- Lay 8 tortillas on the lower of the pan (covering is pure).
- Travel active 1 1/2 cup of the mixed sauce onto the tortillas, fully covering them.
- Wet half the beans, half the callus, and half the of the gong flavouring on top of the sauced tortillas and top with a gear of the cheese mingle.
- Utter the layering writ play again with the tortillas, then add sauce, then the suspension of the beans, painter flavorer, callosity, and another base of the cheese.
- Top this agreement place with other 8 tortillas. Pelage with the remaining sauce and wet the breathe of the mallow on top.
- Post in the region rack of the oven for 45 - 55 transactions, until the sauce is effervescent, cheeseflower is molten and the intermediate is saute finished.
- Let unresponsive for most 5 minutes. Discharge with unsoured cilantro and dish now.
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