I make a similar layered enchilada with a corn and zucchini filling.
Some of the enchilada sauce is stirred into the vegetables to act as the
binder. The layers go something like this:
It holds up just fine.
In article <[email protected]>,
zxcvbob <[email protected]> wrote:
> So I got to thinking about how to make something similar with no meat at
> all, and no canned cheese (that nacho cheese that comes in giant cans is
> a good binder, and IMHO a big step up from canned Cream of Soup.) That
> way her somewhat-stricter-vegetarian roommates next year could eat it too.
> How to make a casserole using layers of black beans, corn, corn
> tortillas, and canned enchilada sauce?