When I was in highschool and then again in college I worked as a waitress at a Tex Mex restaurant and still to this day it was my favorite job.
Why? I got to eat Mexican food literally every day.
My family loves Mexican inspired dishes too and we typically eat Mexican food once a week if not more. This week I made stuffed Poblano Peppers that were out of this world. I even made a short cooking reel on the gram but sadly there was some technical diifculties and it got deleted. Lucky it’s the week of Cinco De Mayo, so I also made this Layered Enchilada Recipe. It’s very simple compared to the stuffed pobanos.
Before I get to the recipe, I wanted to ask you to please sign up for my e-mails. Did you see a Pop Up Box that said ~ Are We Friends Yet? That’s where you enter your name and e-mail OR go to the CONTACT ME page and enter it there. That way you will get updates on all of my great posts, more amazing recipes, and I can keep you in the loop on all I’m doing. I also love love love hearing from you, so send me post ideas or topics that interest you!
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Ingredients
GF Corn Tortillas
Back Beans
Choose 1 Protein and pre-cook – ground beef, shredded chicken, pork, fish, or shrimp
Round Baking Dish
Shredded Cheese
Salsa or taco Sauce of your choice
Sliced Olives
Salt and Pepper
To Garnish- Scallions, Avocado, Cherry Tomato, Cilantro, Sour Cream etc.
Directions
Preheat Oven to 385 degrees.
Spray bottom of dish with Olive Oil Spray
Add 3-4 tortillas on bottom.
Then add a layer of the pre-cooked protein.
Next add black beans, salsa, and cheese.
Repeat another layer.
To top do a final layer of tortillas, salsa, and cheese.
Top with sliced black olives.
Cover with foil and bake for 35 minutes.
Remove foil and broil for an extra 5.
Happy Inspired Mexican Night!
Enjoy!
XOXO
EVE