Vegetarian Black Bean Enchilada Casserole

Vegetarian Black Bean Enchilada Casserole

from aberdeenskitchen.com
60 min
1 servings

Vegetarian Black Bean Enchilada Casserole Recipe - Simple ingredients with brilliant flavor and a little heat make this vegetarian dish a must.

Ingredients

  • 24-28 corn tortillas
  • 3 1/2 cups red enchilada sauce
  • 1 tablespoon El Pato or your favorite Jalapeño sauce
  • 1 red bell pepper, diced
  • 1 green bell pepper diced
  • 1 1/2 cups sweet yellow corn kernels, cooked
  • 2 15 oz can black beans, rinsed and drained
  • 2 cups shredded cheddar cheese and monterey jack cheese blend
  • Fresh cilantro, diced for garnish
  • Green onion, thinly sliced for garnish

Directions

  1. 1

    Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.

  2. 2

    Combine enchilada sauce and El Pato in a bowl until fully mixed.

  3. 3

    Spread about 1/2 a cup on the bottom of the pan.

  4. 4

    Lay 6-8 tortillas on the bottom of the pan (overlapping is fine).

  5. 5

    Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them.

  6. 6

    Sprinkle half the beans, half the corn, and half the of the bell pepper on top of the sauced tortillas and top with a third of the cheese blend.

  7. 7

    Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another third of the cheese.

  8. 8

    Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.

  9. 9

    Place in the middle rack of the oven for 45 - 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.

  10. 10

    Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.