-Black Bean Enchilada Bake

Dear Fans of Hounds Who Cook,

While we hounds are daily carnivores, we understand the human's fragile psyche and need to vary its diet to non-meat items. Some people, such as our soon-coming visitor, eat no meat at all. We will be interested to see if she is has a tendancy to prowl and amble. This is what happens to us when we have a severe shortage of meats. In any case, we've prepared an absolutely tasty meal which will agree with her palate.

Black Bean Enchilada Bake

* 2 cups chopped onion
* 1 1/2 cups chopped red pepper
* 2 garlic cloves, minced
* 3/4 cup salsa
* 2 teaspoons ground cumin
* 2 15.8 ounce cans black beans, drained
* 12 6-inch corn tortillas
* 2 cups cheese shredded (we used cheddar/Monteray Jack)
* 24 ounces stewed tomatoes
* 1/2 cup sour cream (optional)
* 1/2 cup sliced black olives (optional)

Saute in their own juices for three minutes: onion pepper, garlic, salsa, cumin, black beans and tomatoes. Arrange 6 tortillas over the bottom of a 9" x 13" baking dish, overlapping. Spread half of bean mixture over tortillas and sprinkle with half of the cheese. Repeat with remaining tortillas, bean mixture, and cheese.

Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.

Garnish with sour cream and olives.

Notes from Eli:When baked and frozen and reheated, the corn tortillas became corn mush, so be prepared for that if you must freeze.