Very tasty, very quick and easy, vegan, vlf, mexican flavor... what more
do you expect from a college student? Clearly you could make it from
fresher ingredients, but that wouldn't be as easy (although probably far
more tasty). It's great hot and even better cold.
Makes 4 servings (my style)
1 can black beans
1 can no-fat/vegetarian refried beans
1 can enchilada sauce (I liked rosita's)
Whole bunch of corn tortillas, at least 20 or so
Mix the beans and half the can of sauce in a bowl, then stir in the
raisins. Cut the tortillas into six pieces. In an 8x8 or whatever glass
or whatever pan, put in a good, solid, thick layer of tortillas. Lay in
half the bean stuff, another layer of tortillas, the rest of the bean
stuff, and a final, even thicker, layer of tortillas. Dump the rest of
the sauce on top, and cook until the top is getting slight crispy, perhaps
40-50 mins, 350 degrees. Eat.