Black Bean Enchilada Pie
1 Large can cooked Black beans
1 Large onion, chopped (1 TBS dried)
1 Large green or red bell pepper, chopped
Cream of Chicken soup substitute (see recipe below)
1 (4 oz.) can diced green chilies
1 (8 oz.) can mild enchilada sauce
Whole wheat tortilla shells
Mix the first 6 ingredients together in a bowl.
Cover the bottom of a greased 9 x 13 inch pan with tortilla shells.
Top with half the bean mixture.
Cover the mixture with tortilla shells.
Top with the rest of the bean mixture.
Bake at 350 degrees for 40 minutes.
Let cool on counter.
Cream of Chicken soup substitute
1 ¾ cup cool water
5 TBS white bean flour (small white beans grinded in wheat grinder- on coarse setting)
2 garlic cloves, minced
Approx. 3 TBS Chicken-Like Seasoning or 1 ½ TBS Soup base… to taste
(I usually use a little of both until I reach the desired taste)
In a medium saucepan over medium high to high heat, bring all ingredients to a boil. Mixture will be thick in 2 minutes. Reduce heat and cook over medium for 2 more minutes- stirring constantly. Remove from heat, ready to use.
This mixture can be refrigerated up to 1 week and used in place of canned soup.