Love this casserole from the FatFreeVegan site. It was just the right amount of sweet and spicy and was so easy to make. The hardest part was opening all of the cans.
I tweaked the recipe just a bit.
1) Added some salsa to the refried beans to make them easier to spread.
2)Used a can of salt free diced tomatoes because I forgot to buy fresh ones.
3)Used 3 cloves of garlic.
4)Subbed green olives for the black
5)Added cocoa powder and cinnamon to the enchilada sauce recipe. I didn't measure but I think I added about 2 Tbsp of the cocoa and 1/2 tsp of the cinnamon.
I served it with honey ginger marinated chicken breasts. Because there be meat eaters among us.
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