black bean and veggie enchilada cassarole

505 Southwestern Organic Green Chile Sauce, 5 cup
Tortilla de Maiz La Favorita corn tortillas, 15.2 oz (this is 16 tortillas)
Broccoli, fresh, 2 cup, chopped
Beans, black, 5 cup (unseasoned, unsalted)
Onions, raw, 2.5 cup, chopped
Garlic, 5 cloves chopped
Cheddar Cheese, 2 cup, shredded
Black Olives, 20 jumbo, chopped (around 3/4 c)
2 t salt
2 t ground cumin
2 t ground chili powder

This is a layered enchilada cassarole; easier than rolling enchiladas. In a large glass baking dish:

*spread a thin layer of green chile
*make a layer of tortillas (about 5; break into pieces to fill gaps)
*add 1 c broc, 1 cup onion, couple cloves chopped garlic, 2 c black beans, 1 t salt, 1 t cumin, 1 t chili powder, 1 c cheese, around 2 c green chile; smooth it all down
*do another layer of tortillas (5) as above, then another c of broc, 1 c onion, rest of garlic, 3 c black beans, 1 t salt, 1 t chili powder, 1 t cumin, around 2 c green chile
*last layer of tortillas (use 6 to make sure *no* gaps), then rest of onion (1/2 c), sliced olives, 1 c. cheese

Bake at 350F until bubbly, cheese melted, and hot in center, around 45-60 min (check progress, add more time if nec.).

This makes 16 *generous* servings. Half a serving may be a good place to start.

Number of Servings: 16

Recipe submitted by SparkPeople user EATNBOOGERS.