Layered Enchilada Casserole


  • 1 - 15 Oz. Can tomato sauce (or 2-8 Oz.)
  • 1 Tbs. Chopped Ortega green chilies
  • 1/2 Tsp. Sea salt
  • 1/2 Tsp Oregano leaves crushed
  • 1/2 Tsp. Cumin

Combine the above and simmer covered for 10 minutes.

  • 1- 15 oz. low salt black beans
  • Diaya cheddar cheese - shredded (vegan)
  • Corn tortillas
  • 1 Lrg. Can of Whole Ortega green chilies
  • Place a thin layer of sauce in a 9x13" Pyrex. Place corn tortillas on the bottom of the pan over the sauce. Be sure to cut the tortillas to fill in the empty spaces.
  • Place another thin layer of sauce over tortillas then layer drained and rinsed low salt black beans. Top with some Diaya cheddar cheese (not too thick-just a sprinkling).
  • Layer more corn tortillas, then sauce then, large whole Ortega green chilies that have been cut open and deseeded. Add another sprinkling of cheese.
  • Layer one more layer of tortillas with sauce on top and a sprinkling of cheese. Seal with foil and bake at 350 degrees for 30 minutes.

Serve with guacamole on top.