Creation Health

Recipes
 

 

PREPARE THE POTATOES

1. Use potatoes that are a uniform size so they cook evenly. I prefer russets for baking.
2. Scrub them under water and dry them off.
3. Spray or rub them with oil or not.
4. Use a metal fork to poke a few holes in each potato.
5. Put them on a baking sheet or on the oven rack, and bake at 400 degrees for 50-60 minutes, until soft.
6. When it is time to serve, cut potatoes longways across the top of each potato and squeeze the ends together to open the potato.

TOPPINGS. Here are some to choose from:

Basics

• salt
• freshly ground pepper
• butter
• sour cream or yogurt

Cheese

• shredded cheddar or jack
• crumbled blue or feta
• grated Parmesan

Fresh herbs and seasonings

• chopped fresh basil, cilantro, oregano, or dill
• crushed red pepper
• seasoned salt

Vegetables

• chopped scallions or red onions
• steamed broccoli, green beans, or asparagus
• grilled corn
• beans (canned black beans or chili beans)
• chopped fresh tomatoes
• sauteed spinach
• sauteed mushrooms
• grilled onions
• roasted red peppers
• sliced jalapenos
• thawed frozen peas
• chopped avocados

Sauces and dressings

• salsa
• gravy
• alfredo sauce
• nacho sauce
• blue cheese or ranch salad dressing

• marinara sauce - or other red Italian sauce

Vegetarian burgers are easy to come by these days. Most restaurants have their version and you can buy them at your local grocery store. This healthy version tastes great and can be made for a fraction of the cost.
Makes 16 patties.

Ingredients

2 cups quick-cooking oats
1/4 to 1/2 cup walnuts, finely chopped
1/3 cup whole wheat flour
1 can (15 ounces) garbanzo beans, undrained
3/4 cup water
1 medium onion, quartered
2 tablespoons Braggs Liquid Aminos or low sodium soy sauce
1 teaspoon salt
1 teaspoon dried sage
16 whole grain hamburger buns

Instructions

1. Preheat oven to 350°F.
2. Mix together oats, walnuts, and flour in a large bowl; set aside.
3. Combine remaining ingredients, except buns, in a blender; blend until smooth.
4. Pour blended mixture into oat mixture; stir to combine.
5. Let sit 10 minutes to absorb moisture.
6. Use an ice cream scoop or 1/4-cup measuring cup to make 16 burgers; flatten each to 1/2-inch thick and place on a baking sheet.
7. Bake 45 minutes, turning once after 25 minutes.

Ingredients

2 (1-oz.) slice whole-grain bread, toasted and torn into pieces
1/2 cup grated onion
2 tablespoon chopped garlic
1 tablespoon lime juice
1 1/2 teaspoon ground cumin
1-1 1/2 teaspoon kosher salt
1 teaspoon grated lime rind
2 (15-oz.) can unsalted black beans, rinsed and drained
2/3 cup coarsely chopped walnuts
1 teaspoon (or less) hot sauce
2 large egg, lightly beaten

Instructions

1. Place bread in a food processor; pulse 5 times. Transfer to a bowl
2. Combine onion, garlic, juice, cumin, salt, rind, and beans in processor; pulse 4 to 5 times. Add bean mixture, walnuts, hot sauce, and egg to crumbs; stir well. Divide the mixture into 4 equal portions. Shape each portion into a 3/4-inch-thick patty.
3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes on each side or until browned.

Ingredients

6 cups water
1 lb or 16 oz dried black beans
1 medium carrot, chopped small
1 medium onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 14.5 can diced tomatoes
3 Tbsp. extra virgin olive oil
1/2 Tbsp. unrefined sea salt
1/2 Tbsp. dried oregano
1/2 Tbsp. dried parsley
Optional : An additional 1/2 cup water (if needed)

Tools Needed

Stovetop
Medium sized pot
Medium sized bowl
Strainer or colander
Chopping knife
Cutting board
1 cup measurer
Measuring spoons: 1 Tablespoon and 1/2 Tablespoon

Instructions

1. Put beans in a medium sized bowl. Wash and strain them in colander, then put in a medium sized pot.
2. Add water, turn heat on high, cover, then bring to a rolling boil. Watch carefully so it doesn't boil over.
3. Turn heat down to a low setting and let beans cook until they are soft. (It takes approximately 2 hours, however, cooking times may vary depending on the type of stove you're using.) They will mash easily when pressed with the back of a spoon on the inside of the pot.
4. While beans are cooking, sautee veggies, sea salt and herbs in oil on low to medium heat until onions are soft. Add diced tomatoes and simmer for 5 minutes.
5. Add veggies to beans and simmer on low heat for 5-10 minutes. If needed add 1/2 cup water if there isn't enough liquid to make the beans saucy. Turn off heat and let it stand for a few minutes (approx. 10 mins) before serving.

Serving Tips
Serve over brown rice or on the side according to your preference. Add a side of steamed asparagus (seasoned to your taste) and a mixed greens salad.

Source: Abundant Life Integrative Health Coaching
 

Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!

Prep tune: 20 mins

Ingredients

4 cups fresh broccoli florets (about 2 medium heads)
1/2 cup shredded carrots
1/4cup diced red onion
2 large apples, finely chopped (I used gala apples)
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries

Creamy Dressing Ingredients

1/2 cup lite mayonnaise
1/2 cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Ingredients

1/2 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup honey
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. sea salt
1/4 tsp. onion powder

Tools Needed

1/2 cup measurer
1/4 cup measurer
1/2 teaspoon measurer
1/4 teaspoon measurer
1 quart canning jar

Instructions

Put all ingredients in canning jar and shake vigorously before serving.
Contents may separate after sitting still for a period of time so be sure to shake well before serving each time.

Serving Tips

• Drizzle over your favorite tossed salad.
• This can be used to marinate cucumber slices overnight for a tangy cucumber side dish
• Add more honey to the mixture if you prefer a sweeter dressing.

Source: Abundant Life Integrative Health Coaching
 

Cooking Tools

oil brush
chopping board
frying pan
mixing spoon
broiling pan without rack
nonstick vegetable cooking spray
utility knife
grater
vegetable peeler
mixing bowl
plate

Ingredients

1 small onion
1 clove garlic
2 small carrots
2 small zucchini
2 teaspoons olive oil
1 1/2 cups rolled oats
1/4 cup cheddar cheese (optional)
1 egg or egg substitute
1 packet George Washington Broth, brown or say sauce to taste
2 1/2 cups all-purpose flour
Salt    

Instructions

1. Peel the onion and the garlic. Cut them up very fine or use the grater.
2. Grate the carrots and zucchini together in a bowl.
3. Put the frying pan on the stove.
4. Turn on low heat. Add the olive oil, garlic, and onions. Cook for about 5 minutes.
5. Add the zucchini and the carrots to the rest. Cook until they are soft, about 2 minutes.
6. Remove from the stove, and add the oats, the cheese, and the egg. Stir in the seasoning.
7. Chill in the refrigerator for at least 1 hour.
8. Take it out of the refrigerator. Put a little flour on a plate. Take a spoonful of burger in your hand, and form into the shape of a hamburger. Dip it in the flour, cover it on both sides. Make as many as you can.
9. Oil the broiling pan and lay the burgers on it. Spray the burgers with nonstick vegetable cooking spray. Broil on medium heat for 5 minutes, turn them, and broil for 5 more minutes on the other side.

Serving Ideas
Serve on whole-wheat hamburger rolls with lettuce, tomato, and whatever else you like.
 

Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6-8

Ingredients

1 lb. dry pinto beans
6 cups + 2 cups water
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
Salt to taste
Cilantro for topping (optional)

Instructions

1. Add beans to a large pot. Sort through the beans and remove any rocks. Cover with 6 cups of water and bring to a boil. Cover and simmer on low for 1 hour.
2. Add remaining water, cumin, smoked paprika, garlic powder, and cayenne pepper and stir to combine. Bring to a boil. Simmer on low heat, covered, for an addit ional 1-1 .5 hours, stirring occasionally.
3. Taste beans to make sure they are cooked through. Add salt and adjust seasonings as needed. Top with cilantro and enjoy.

Recipe Notes
Beans can be stored in an air-tight container in the fridge for 5-7 days.

Source: https://www.thissavoryvegan.com/mexican-pinto-beans/

 

Serves 4
Total Time: 20 min

Ingredients

1 12 oz. can black beans, rinsed and drained
1/2 red onion, diced
1 garlic clove, minced
1/4 teaspoon ground cumin
1 tablespoon light olive oil or butter
1/4 cup vegetable broth
Salt to taste

Instructions

1. Heat oil or butter on medium heat in a saucepan. Add onion, garlic, and cumin and saute until fragrant and soft.
2. Add black beans, veg broth, and salt and bring to a rapid simmer.
3. Reduce the heat so that the pot comes to a simmer, cover and let it cook for about 15 minutes or until the sauce thickens.
4. Serve topped with fresh cilantro, onion, tomato, and maybe even cheese.

Source: http://www.spicyspoonful.com/mexican-restaurant-style-black-beans

 

Serves 4-6

Ingredients

1 cup white or brown rice, uncooked
1 (8 oz) can of tomato sauce
2 cups water
1 t chili powder
2 t minced garlic

Instructions

Combine all ingredients in a medium suacepan. Bring to a boil. Reduce heat immediately to low and cover. Simmer 20 to 30 minutes or until all liquid is absorbed. Remove from heat. Let stand for 5 minutes. Fluff with a fork, and serve.
 

Cooking Tools

vegetable peeler
blender
frying pan
pancake turner
bowl
measuring cpps
measuring spoons

Ingredients

1 medium potato
1 small onion
1/2 cup pecans or walnuts
4 tablespoons cooking oil
1 cup cooked oatmeal
1 cup bread crumbs
1 teaspoon salt
1/2 teaspoon sage
2 tablespoon soy sauce

Instructions

1. Peel one medium potato.
2. Put the potato, onion, and nuts in the blender and chop into small chunks.
3. Measure and pour 2 tablespoons of oil into the frying pan.
4. Put the potato, onion, and nut mixture into the frying pan and cook on medium heat until the potato is soft.
5. Turn the stove off and set the pan on another burner.
6. Now put 1 cup oatmeal, 1 cup bread crumbs, 1 teaspoon salt, 1/2 teaspoon sage, and 2 tablespoons soy sauce in your mixing bowl.
7. Pour the potato, onion, and nut mixture in the mixing bowl.
8. Mix all the ingredients together in the bowl.
9. Use your hands to form patties.
10. Pour 1 tablespoon oil into the frying pan and turn the burner on medium.
11. Put the patties into the pan and brown on both sides.
12. Take them out with the turner when they are brown and add new ones until they are all brown.
13. Lay them on a platter.

Serving Ideas
Serve on a whole-wheat bun with lettuce, tomato slices, and oven fries.
 

Ingredients

1 medium onion
1 1/2 cup walnuts, pecans, almonds, cashews or other nuts, preferably raw
1 1/2 cup (raw) rolled oats (can also use cooked rice)
1 cup bread cubes (dressing) or fresh bread finely cubed
4 tablespoons ketchup
1 1/2 to 2 teaspoon chili powder or any spice mix you like (sage is good)
Salt and freshly ground black pepper
2 eggs
2 tablespoons extra virgin olive oil or neutral oil, like grapeseed or corn.
Water, soy sauce, or stock as needed

Instructions

1. Grind onion in food processor. Add nuts and oats, and pulse to chop, but not too finely. Add remaining ingredients except oil. Process briefly; don't grind too finely. Add a little liquid – water, stock, soy sauce, mixture should be moist but not loose.
2. Let mixture rest a few minutes, then shape it into burgers. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.)
3. Fry in a bit of oil or bake on a greased cookie sheet at 350 for 15-20 minutes per side.

These oven baked sweet potato fries are simple, delicious and healthy.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 2 Servings

Ingredients

14 ounces raw sweet potato (I used one large weighed on my food scale)
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 teaspoons olive oil
Parchment paper
Cooking sheet

Instructions

1. Preheat the oven to 400 degrees.
2. Slice up your sweet potato into finger-sized fries. They don't have to be perfect, but try to keep the size fairly consistent.
3. Place the potato slices in a mixing bowl, along wi th the oil, salt, pepper and paprika.
4. Toss to coat.
5. Line a baking sheet with parchment paper.
6. Arrange the potatoes on the baking sheet, and bake for about 35 minutes.
7. Serve immediately.

Source: https://www.apinchofhealthy.com/oven-baked-sweet-potato-fries

 

Ingredients

1/4 medium-large fresh pineapple
3 medium-large organic kale leaves
5 cups pineapple juice
1 cup frozen avocado (partially thawed)
1 cup coconut milk

Tools Needed

Blender or Vitamix
Rubber spatula
1 cup measurer
Medium knife
Cutting board

Instructions

1. Peel and core pineapple. Slice 1/4 of it into blender.
2. Take kale leaves off mid-vein. Tear leaves into vitamix (chop fine if using blender).
3. Add pineapple juice and coconut milk then blend until smooth.
4. Add avocado and blend until smooth, then serve.

Serving Tips

• Serve in stemware or small glass.
• A straw adds a nice touch especially for kids.
• Slide a triangle shaped piece of pineapple to the rim of the glass you serve the smoothie in.

Source: Abundant Life Integrative Health Coaching
 

Try these amazingly good spring rolls that are baked and not fried, so you can eat more!
Makes 25 spring rolls.

Ingredients

2 tablespoons oil
1 medium onion, finely diced
1/2 cup vegetarian sausage or beef-style crumbles (optional)
8 cups cabbage, shredded
3 cups carrots, grated
1/4 cup Braggs Liquid Aminos or low sodium soy sauce
1 tablespoon Chicken Style Seasoning or commercial chicken seasoning
1 package (25 count) spring roll wrappers

Instuctions

1. Preheat oven to 350°F. Coat a large baking sheet with non-stick cooking spray.
2. Heat oil in a large skillet over medium heat; add onion and sausage. Cook until onion is softened, stirring occasionally, about 4 minutes.
3. Add cabbage, carrots, soy sauce, and chicken seasoning to skillet; cook until vegetables are crisp-tender. Remove from heat and allow to cool.
4. Follow directions on spring roll package to fill and roll the spring rolls. Place filled spring rolls on prepared baking sheet.
5. Gently coat tops of spring rolls with cooking spray.
6. Bake 15 to 20 minutes, until golden brown and crispy.

TIPS:

• Some of the spring roll wrappers have cholesterol so watch your labels!
• The filling can be made ahead and stored in the refrigerator until ready to use.
   

Ingredients

5 cups water
3 cups brown basmati rice
3 tsp. salt

Tools Needed

Stovetop
Medium sized pot
Medium sized bowl
1 cup measurer
1 teaspoon measurer
Fork
Strainer

Instructions

1. Bring water to boil in medium sized pot and add sea salt. Cover pot.
2. While water is boiling, put brown rice in a medium sized bowl. Wash and strain rice then add to pot when the water begins to boil. Use a fork to even out the rice level in the pot.
3. Cover the pot and turn down heat to the lowest you can get it. Cook for 1 hour then remove from heat. Test with a fork to make sure all the water has been absorbed. Stick the fork all the way to the bottom of the pot and lift some rice out to check texture. The rice should be soft but not mushy.
4. Let it stand for approximately 5 minutes before serving.

Serving Tips

• Add finely chopped fresh cilantro on top of each serving of rice.
• This rice can be served with black bean stew or a stir fry. Leftovers can be used in a taco salad or to make vegetable “fried” rice (Sautee your choice of veggies in a little extra virgin olive oil then add cold rice at the end. Mix well then serve).

Source: Abundant Life Integrative Health Coaching

 

Ingredients

1/4 cup organic chia seeds
1/4 cup goji berries (packed down)
2 cups cranberry, apple or mixed berry juice
4 cups frozen strawberries (partially thawed)
3 medium fresh bananas
3 cups vanilla soy or almond milk
4 fresh strawberries

Tools Needed

Blender or Vitamix
Rubber spatula
1/4 cup measurer
1 cup measurer
Medium knife
Cutting board

Instructions

1. Put chia seeds and goji berries in blender with 2 cups juice. Blend until smooth.
2. Add soy/almond milk, bananas and strawberries and blend until smooth.
3. You may need to use a spatula to turn mixture if using a blender. (You may blend all ingredients at one time if using Vitamix.)

Serving Tips

• Add a straw to serve.
• Slice a few fresh strawberries from top to bottom. Partially cut center slices then put them on the rim of each glass before serving.

Source: Abundant Life lntegrative Health Coaching

 

This recipe can be adjusted depending on how many servings you want. Just use roughly equal amounts of diced sweet potato, black beans, and corn: for example, one can of black beans, one large sweet potato, and one cup of corn.

Ingredients

Sweet potato (peeled and diced)
Black beans (drained)
Corn (frozen or drained)
Optional: Red pepper (diced)
Oil (enough to lightly coat everything)
Salt
Seasoning (cumin and/or chili powder)
Optional: Drizzle of honey

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss all the ingredients together in a large bowl.

3. Spread your mixed ingredients out onto the baking sheet. Cover lightly with a piece of foil and bake for 20 minutes. Uncover and bake for another 20 minutes.

Prep Time: 10 mins
Cook Time: 20 mins

Cuisine: Gluten-Free, Japanese. Vegan
Servings: 4 people
Calories: 411 kcal
Author: Anjali Lalani

Ingredients

14 oz. firm tofu
1 pound asparagus, or 2 cups of any other veggies
1 tbsp. Tamari, or soy sauce
2 tbsp. green onions, finely chopped
2 teasp. red chili sauce (optional)
2 teasp. cooking oil

For the sauce:
3 tbsp Tamari, or soy sauce
1 tbsp. sesame oil
1.5 tbsp. rice vinegar
5 cloves garlic, minced
1/2 tbsp. ginger, freshly grated
1/4 cup coconut sugar, or maple syrup
2 teasp. corn starch
1/2 cup water

For serving:
4 cups quinoa, cooked (or brown rice)

Instructions

To Prepare the Tofu:

1. Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
2. Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat in a non-stick pan with 1 teasp cooking oil.
3. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil.
4. While the tofu is cooking, continue on to the rest of the recipe.
5. Once the tofu is done, add 1 tbsp. tamari (or soy sauce) and toss once more. Set the tofu aside in a bowl.
6. Using a wet paper napkin, quickly wipe down the non-stick pan while it's still hot.

To Prepare the Dish:

1. Whisk all the sauce ingredients in a small bowl and set aside.
2. Prep any veggies. For asparagus, trim the bottom of the spheres and cut them into 2-inch long pieces. For any other veggies, dice them to preferred size.
3. Once the tofu is done cooking and set aside, quickly wipe down and use the same non-stick pan to saute the veggies.
4. Heat 1 teasp cooking oil on medium-high heat. Add in the diced veggies and saute until cooked through. but still slightly crispy.
5. Add in the pan-fried tofu.
6. Add in the sauce. Turn the heat down to medium and let it cook until the sauce starts to thicken and coat the tofu and veggies.
7. Taste and adjust flavor if needed with additional tamari and/or coconut sugar.
8. If using, mix in the red chili paste and green onions. Mix once more.
9. Tum off the heat and serve over cooked quinoa.

Recipe Notes
I've added cooked brown rice noodles to this dish and it tastes great. To do this, cook the noodles in a separate pot according to package. and then add them in at end with the pan-fried tofu. Depending on how many noodles you add, you may need additional sauce.

 

This Tofu Bolognese recipe is to die for. Quick, easy, healthy, vegetarian, vegan, gluten-free, hearty, and lick the bowl scrumptious. Just like traditional bolognese but better!
Prep Time: 5 mins
Cook Time: 40 mins

Author: Sam Turnbull (abridged)

Ingredients

2 tablespoons nutritional yeast
1 tablespoon soy sauce (gluten-free if preferred)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 350g block extra-firm tofu, drained (no need to press it)
3 cups tomato sauce (700ml jar or homemade)
1 pound spaghetti or pasta of choice (gluten-free if preferred)

Instructions

1. Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
2. Mix the nutritional yeast, soy sauce. olive oil chili powder, garlic powder, it will make a brown paste-like texture.
3. Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making suree all of tbe tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn.
4. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's OK because it will provide a variety of texture.
5. In the meantime, heat the tomato sauce, and cook pasta according to package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta.

Recipe Notes
Leftover sauce keeps the perfect texture so this dish can be made ahead of time and reheated as needed.

Source: https://itdoesnttastelikechicken.com/tofu-bolognese/

 

Ingredients

4 ½ C warm water
4 ½ C oats (2 ¼ C quick cooking and  2 ¼ C rolled oats)
½ C soy sauce
¼ C vegetable oil
¼ C nutritional yeast flakes
4 tsp honey
2 tsp sage
½ tsp Italian seasoning
1 Tbsp onion powder
1 Tbsp garlic powder
1 ½ C chopped nuts (walnuts or pecans are best)

Instructions

1. Pre-heat the oven to 350 degrees and oil or spray a cookie sheet.
2. Bring the all ingredients except the oats to a boil in a large pot on the stove.
3. Add the oats, stir well and remove from heat. Let mixture sit for ten minutes. Using an oiled ice-cream scoop drop mounds of mix onto oiled cookie sheet. Flatten with a flat spatula or press into patties. Bake the patties for 15 minutes on each side. Serve warm with gravy or use as burgers with favorite toppings.

Recipe Notes

Low sodium soy sauce can be used if desired. With certain soy sauce brands, this recipe can be used to make gluten-free for persons with gluten allergies. The seasonings can be adjusted to taste.

 

Preheat oven to 400 degrees
Bake time: 15-20 minutes
Serves 6

Ingredients

1 T oil
1 large onion, diced
2 cups red enchilada sauce (your favorite brand)
16 corn tortillas, cut in half
2 (15 oz) cans of corn, drained (or equivalent amount of frozen corn)
2 to 3 (15 oz) cans of refried beans (or black beans)
1 cup black olives, sliced
2 to 3 small cans of green chiles
2 cups shredded Mexican cheese
Small bunch of fresh cilantro, chopped (optional)
Sour cream for serving (optional)

Instructions

1. Saute onion in oil two or three minutes and set aside.
2. To assemble the casserole: In the bottom of a 9"x13" baking pan, spread a thin layer of enchilada sauce, then spread a layer of tortillas over the enchilada sauce. Layer a third of the onions, then a third of the beans, then a third of the corn, then a third of the green chiles, a third of the sliced olives, then a third of the shredded cheese. Repeat the layering process until you have used the rest of your ingredients. The top layer should be cheese.
3. Bake for 15 to 20 minutes until the cheese has melted and the casserole is warmed through.
4. Top with with sour cream, chopped cilantro, and extra olives. Serve with Mexican Rice.