Enchilada Bake
| Yield: | 8 Servings |
| Categories: | Vegetarian, Main Dishes, Mexican, Casseroles |
| 16 | oz | Beans, canned |
| 1/2 | Onions, chopped | |
| 1 | Garlic cloves, crushed | |
| 1/2 | cn | Mushrooms |
| 1/2 | Bell peppers | |
| 14 | oz | Tomatoes, canned |
| 1 | tb | Chili powder |
| 1 | ts | Cumin, ground |
| 1/2 | c | Wine, red |
| 8 | Tortillas | |
| 1/4 | c | Mozzarella, shredded |
| 1/2 | c | Ricotta |
| 1/4 | c | Yogurt |
| 6 | Black olives |
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