VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

The air conditioner has arrived It. is. AMAZING I can finally live life again aka I can finally cook again. First meal: easy peezy Vegetarian Black Bean Enchilada Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegan situation, but man do I love my cheese.

VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

INGREDIENTS:

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


INSTRUCTIONS:

  1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
  2. Combine enchilada sauce and El Pato in a bowl until fully mixed.
  3. Lay 8 tortillas on the bottom of the pan (overlapping is fine).
  4. Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
  5. 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.
  6. 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.
  7. Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
  8. 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.
  9. Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.

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