Vegetarian Black Bean Enchilada Casserole

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So what do you do when you have your vegetarian friends come over. Search on pinterest for a few good recipes to try out while they visit. I found this enchilada casserole and it sounded simple and delicious. This is definitely a good one for a larger crowd.

I adjusted a few things when I read over the recipe. I used the southwest corn instead of regular corn. I also sauteed my peppers before starting to layer the dish. I just prefer them a little bit softer. The recipe mentioned a jalapeno sauce which I did add. If you don’t have to worry about people that have a sensitivity to heat I would have added 2 Tbsp instead of the one to give it an extra kick. Overall everyone was happy and really liked the dish. I will be making this again:) Thank you to Aberdeen’s Kitchen for a great option!

PREP TIME: 10 mins

COOK TIME: 50 mins

TOTAL TIME: 1 hour

Author: Aberdeen’s Kitchen

INGREDIENTS:

  • 24-28 corn tortillas
  • 3½ cups red enchilada sauce
  • 1 tablespoon El Pato or your favorite Jalapeño sauce
  • 1 red bell pepper, diced
  • 1 green bell pepper diced
  • 1½ 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

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 1½ 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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