Veggie Enchilada Bake

I figured since it was a Holiday I would take my dog for a walk, do laundry, clean, bake, and cook. Here's what I made for dinner.

I know it looks somewhat like my last posting of a dinner meal, but I am trying to use up my ingredients.

I think this was actually pretty tasty. I had seconds.

Rating 7.5

Recipe: Veggie Enchilada Bake
Ingredients:
6-8 corn tortillas
1 can (14.5 oz) refried beans (vegetarian)
1 can green enchilada sauce (or any enchilada sauce of your liking)
1 small can sliced black olives
1 cup shredded Mexican blend cheese ( or any that you choose)
1-2 Tbsp Olive oil
1 small head broccoli, chopped to small pieces
1/2 poblano pepper, chopped
1/4 cup chopped onion
1 cup sliced mushrooms
1 large leaf swiss chard, chopped
1/2 cup fresh spinach or 1/4 cup frozen
cilantro, chopped for garnish
avocado, sliced for garnish
salsa of your choice for topping
1/4 cup crumbled queso fresco for garnish

Preheat oven to 350 degrees F.

Saute Broccoli, Poblano and oil over medium heat, 5-7 minutes. Add onion and mushrooms, saute 5 more minutes. Add Chard and Spinach, saute till swiss chard is wilted. Set aside.

Take a small baking dish and spread a thin layer of enchilada sauce on bottom of pan. Place 3-4 tortillas on top of sauce, covering bottom of dish.

Place a layer of refried beans on top of tortillas. Place veggies as a layer on top of beans. Sprinkle half of the shredded cheese on top of veggies. Drizzle a small amount of enchilada sauce on top of veggies.

On top of cheese and veggies place 3-4 tortillas on top, to cover. Cover the tortillas with remaining enchilada sauce. Sprinkle the remaining half of shredded cheese over sauce. Sprinkle sliced olives on top.

Cover with foil and bake 25 min. Remove foil and increase oven heat to 400 degrees F. Cook and additional 20 minutes. Remove and allow to cool 3 minutes.

Garnish each serving with sliced avocado, chopped cilantro, salsa, and queso fresco. Enjoy!