Enchilada Bake

f you're wondering what's the deal with all these vegetarian recipes, blame it on the 1970s. My mother was enamored of that bible of vegetarianism, Diet for a Small Planet. (Hey, we also grew sprouts in a jar in our kitchen window. And you should see how I dressed!) This is another good recipe, not even close to authentic Mexican, but a good solid meal.

• oil for sauteing
• 1 onion, chopped
• 1 clove of garlic, minced
• 5 or 6 mushrooms, sliced
• 1 green pepper, chopped
• 1 small can of corn
• 1 1/2 cups of kidney beans
• 1 1/2 cups of stewed tomatoes
• 1 tablespoon of chili powder
• 1 teaspoon of ground cumin
• 1/2 cup of red wine
• salt to taste
• 6-8 corn tortillas
• 1 cup of grated Monterey Jack cheese
• 1 cup of combined cottage cheese and plain yogurt
• garnish of sliced black olives

Preheat oven to 350 degrees. Heat oil in large skillet and saute onion, garlic, mushrooms, green pepper and corn. Add beans, tomatoes, spices, wine and salt and simmer 30 minutes.

Put a layer of tortilas in an oiled casserole. Top with a layer of sauce, three tablespoons of grated cheese, three tablespoons of the cottage cheese/yogurt mix, and repeat the layers, ending with a layer of sauce. Add a little of the cottage cheese/yogurt mix and garnish with olives.

Bake for 15 to 20 minutes.

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Last updated on Last updated on Friday, January 14, 2000