Vegetarian/Enchilada-casserole
| A: | 1T olive oil |
| 1 onion | |
| 1c garlic, minced | |
| B: | 1C pinto beans, refried |
| 1/2C salsa | |
| 1t oregano | |
| C: | 3/4C milk |
| D: | 1/4C milk |
| 2T flour | |
| E: | 1 1/2C jack cheese |
| F: | 12 corn tortillas |
| G: | 3 green onions |
| 2t crushed red pepper or paprika | |
| 1. | Oil casserole pan (9x13 inch or equivalent). |
| 2. | Saute (A), add (B) and mix well. |
| 3. | Heat (C) in saucepan, whisk in (D) and add (E), stirring over heat until thickened. |
| 4. | Slice (F) into triangles, lay half in casserole, cover with bean mixture, add remaining tortillas, cover with cheese sauce, then top with (G). |
| 5. | Bake 400F 20min or until brown on top. |
Servings: 6