I have no idea where this recipe came from, my mom started making in 10+ years ago and it’s been a family favorite ever since. Even now that I’m no longer a vegetarian! I accidentally made it with non-fat ricotta recently, and it was fine. The texture was really weird raw (and had me worried!) but unnoticeable once cooked. The recipe can be doubled and made in four 8×8 pans, freezing three for later use. I like the Glad Ovenware pans, they’re cheap and go directly from freezer to oven.
1 onion, chopped
3 cloves garlic, minced
2 T olive oil
1 16 oz. can tomatoes, diced, undrained
1 15 oz. can tomato sauce
1.5 T. Chili powder
.5 t. oregano
.5 t. cumin
15 oz. can black beans, drained and rinsed
12 oz corn, drained
.5 c. sliced black California olives
1 c. ricotta
4 oz. chopped green chilies, drained
2 c. shredded cheddar (8 oz.)
10 6″ corn tortillas.
Sauté onion and garlic in oil.
Add tomatoes & next 4 ingredients, bring to a boil. Reduce, simmer uncovered for 25 min.
Place 1 c. sauce into greased 9 x 13 cake pan.
Add black beans, corn, olives to remaining sauce.
Combine ricotta, chilies, & .75 c. cheddar.
Fry tortillas in .25 c. oil, 5 seconds per side. Put 2 T. cheese mixture in each tortilla, roll, place in pan. Spoon remaining sauce over them, bake at 350 (F) covered for 20 minutes. Uncover, add the rest of the cheese, and bake uncovered for 5 minutes.