A healthy and delicious weekday dinner: this casserole packs in the nutrients, while being delightfully delicious. It is easy to adapt with different veggies, though I recommend keeping the beans for the necessary vegetarian protein component.
Ingredients
2 cups enchilada sauce
12-18 corn taco-size tortilla shells
1 head of broccoli
15 oz canned beans
1 cup shredded cheese
1 cup jalapeno rings pickled
Preparation
Cut the tortillas into halves.
Roast the broccoli in florets at 400F for about 30 minutes. Chop roughly.
Layer a few tbsp enchilada sauce at the bottom. Cover with tortilla halves to cover. Sprinkle on half of the beans and broccoli pieces. Top with one third of the enchilada sauce.
Add the next tortilla layer, then the remaining beans and broccoli. Top with sauce, tortillas, a thin layer of sauce, chopped jalapeno rings, and the cheese.
Bake at 375F until cheese is melted! Serve with sour cream.
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