This is very similar to one of my father's specialty dishes - his was made with shredded chicken. I loosely followed this recipe, having to make do with the ingredients that I had at home, and used some of my fathers techniques...I sauteed garlic and onions in a bit of oil, then added tomato sauce, a chopped up roasted red bell pepper, hot sauce, spices like tumeric, pepper and cumin, a sprinkling of sugar and a dash of apple cider vinegar. I remember really enjoying tasting the tangy sauce when biting into my fathers version...When making this, I created a sort of assembly line set up. I kept the tomato sauce simmering on low heat in a pot, and then in a frying pan, I'd heat two tortillas for a few minutes, then transer them to the tomato sauce for a few minutes, put new tortillas in the frying pan to heat up while removing the ones in the tomato sauce and layering them in my casserole dish...I layered thin strips of Meunster and creamy havarti cheese, then a layer of black beans, sliced black olives, a layer of labne (similar to sour cream) a layer of deli made salsa, then another layer of tortillas. I didn't have fresh bell peppers on hand and I didn't add the guacamole to be baked...The result was absolutely delicious comfort food that didn't make me feel heavy afterwards. Most any kind of cheese will do (I didn't layer mine on too thick), the sour cream bakes well, and some kind of peppers are necessary. Avo on the side.
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This is very similar to one of my father's specialty dishes - his was made with shredded...