One of my favorite recipes we make is my Enchilada Tortilla Strip Casserole! Okay, I know it really isn't a casserole, but the name works for me :) It is extremely flavorful and is sure to please any meat eater...assuming they like beans!
1 8oz package of Enchilada sauce, I like Frontera Red Chile Enchilada Sauce (also gluten free found at Sprouts)
3 bunches of green onion chopped
3 garlic cloves minced
2 leaves of kale or chard, chopped
1 cup of organic frozen corn
1 cup of kidney beans or 1 can (no sodium)
1 cup of black beans or 1 can (no sodium)
1/4 cup nutritional yeast
8 oz water
4 corn tortillas
Put all ingredients, except for corn tortillas, into a large pan and place over medium heat.
Cook for roughly 15 minutes, or until most of the liquid has boiled out.
Toast the tortillas in a small pan so both sides are a golden brown. Cut the tortillas in half and then into 1 inch strips. Add the tortilla strips to the casserole mixture while there is still a little liquid left to help absorb the flavor.
Make with only one kind of bean.
Make with flour tortillas instead of corn for a different take on the dish.