Love this recipe! I just tried it for my first time last night and I have to say thank you for posting this! I'm even eating it for lunch today. My boyfriend and I are huge fans of Mexican/Southwest recipes and I recently went vegetarian, so this dish appealed to both of us. I did make a few adjustments. I tore apart the corn tortillas and layered them, then poured green enchilada sauce on top instead of dipping them. I also did three layers (tortillas, enchilada sauce, bean mix, tortillas, enchilada sauce, bean mix, tortillas, enchilada sauce, cheese). I sauteed the onions (cut in long halfmoon slices), garlic, green chilies (I doubled them), and jalapeno (used a can of diced jalapenos, which tripled the serving size, but WILL NOT next time, way too spicy!!!) in a little olive oil before. I also added a 15 oz can of pinto beans to the mixture. Served with salsa and sour cream. So yummy!
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