Mexican food hits our dinner table just about once a week, enough that I needed to figure out how to switch things up so that it wasn’t tacos after tacos after tacos.
Well, let’s just say we both love tacos, but even we get tired of having them over and over again.
You could almost call this recipe Mexican lasagna if you think the flour tortillas could replace the lasagna noodles. Though, all that makes me think of is a real Mexican lasagna WITH lasagna noodles… okay, let me stop myself before things get out of control.
This recipe was created for Randall Beans using their delicious pinto beans, a type of bean that lends itself to Mexican dishes quite well. Since it makes so much, you’ll want to take this to a pitch-in or cookout where there are several mouths to feed. Or, just eat the leftovers for a week. You choose. Sharing is caring!
The laundry list of ingredients for this recipe may seem daunting: flour tortillas, corn, bell peppers, jalapenos, diced green chilies and pinto beans are just a few. Layer upon layer of flavor is built from tossing ingredients together with spices and using a homemade enchilada sauce that is almost as easy as opening up a can.
What’s even better? It’s vegetarian!
Just looking at it makes me drool.
Surprisingly, it does not take that long to put together. Make it a day before the party and reheat it in the oven the next day for an even deeper level of flavors.