I tried my first recipe from their recommendations for supper Saturday night. It was this enchilada casserole and it was delicious! I made only slight modifications – one of them being using large tortillas, as that’s what I had on hand. You could certainly substitute smaller ones, or use corn tortillas instead of flour. I also substituted black beans that I had cooked from dry and frozen for the canned variety.
1 cup onion, chopped
2 tablespoons olive oil
2 10-ounce cans enchilada sauce
16-ounce can black beans, rinsed and drained
1 ½ cans diced Rotel tomatoes
11-ounce can Mexican style corn, drained