Beans From The Rectum Enchilada Casserole<quoted text>
The only one having a hissy fit is you git.
No, those aren't my words at all, nor is that statement anything that has beeen presented as "according to the gays". But given that lies are all you have Greg, no one is surprised to see you post yet another. No one mentioned anything at all about what a "factor" children would be. YOU, went on a fundi-bender about "procreation between a same sex couple" as if that had some type of importance. "Procreation between a couple" is not the same as "factoring children" before and after marriage. But you keep spinning Greg. Dance like the lying puppet you are.
Oh, and I notice you cowardly avoided responding to one of the few questions actually asked of you. Here, let's try it again sniveling princess....
In what state has the argument of "ability to mutually procreate" been determined to be a valid state interest in denying a couple the right to marry? SMIRK. Don't let the answer stop you from continuing to try and present it as important.
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) red enchilada sauce
1 pkg (12 oz each) frozen whole kernel corn
1 can (16 oz each) Rosarita® No Fat Traditional Refried Rectum Beans
12 soft corn tortillas (6 inch)
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 cups shredded sharp Cheddar cheese
Directions Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time. Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese. Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces. Cook's Tips Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired. No frozen corn on hand? Use 1 can (11 oz) whole kernel corn, drained instead. No salt added canned corn will keep the nutrition more similar to frozen corn.