My new favorite recipe for enchiladas comes from Julia at Scrambled. It is delicious and I found that it is just as delicious if you throw the filling ingredients in the crockpot and let it simmer all day! I really like the flavor that the wine adds to it. I did have a lot of filling left over, so I thought I would try out the new Sandwich Petals I had ordered in a casserole.
These Sandwich Petals are wonderful. They are soft and flexible and the flavors are great! I've used the Chimayo Red Chile ones for breakfast tortillas with eggs, cheese and salsa and the Spinach and Garlic ones to make tortilla roll-ups and turkey sandwiches. YUM! They really remind me of flour tortillas, which is why I thought the Agave Grain ones would be great for a layered casserole.
Mexican Beef Casserole
Leftover enchilada filling (about 1.5 cups)
1 can of black beans
2 Tbls tomato paste
1 Tbls chili powder
1/2 tsp cumin
1/2 tsp coriander
1 cup shredded cheese
6 Agave Grain Sandwich Petals
Taco toppings - lettuce, peppers, tomatoes, salsa, guacamole, etc.
Reheat the leftover filling with the black beans, tomato paste and spices.
Put 1 Sandwich Petal on the bottom of an 8X8 casserole dish. Split another petal in 1/2 to fill in the 2 corners not covered by the first. Layer the filling on top and sprinkle with cheese. Repeat another 2 layers so that you end with cheese.
Bake at 375 degrees for about 20 minutes until hot and bubbly.
Top with anything that you would put on tacos. I put lettuce, red peppers, salsa and guacamole.