VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE
Vegetarìan Black Bean Enchìlada Casserole Recìpe - Sìmple ìngredìents wìth brìllìant flavor and a lìttle heat make thìs vegetarìan dìsh a must.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelHk8F8aHue0hXwYct4i-WRlR9Wjfh8h2Iq6YJMIakIjByZ26N3nFE0AFWLl623FHCYfCwbDt-O7revQo8-WAy3znX_8vateGU0MaYphzxhjz0BI8kMAOSsJwCi04IZCIBGgaZQEKA-ph/s640/veggie-black-bean-enchilada-casserole-680x1024.jpg)
INGREDIENTS
- 24-28 corn tortìllas
- 3 1/2 cups red enchìlada sauce
- 1 tablespoon El Pato or your favorìte Jalapeño sauce
- 1 red bell pepper, dìced
- 1 green bell pepper dìced
- 1 1/2 cups sweet yellow corn kernels, cooked
- 2 15 oz can black beans, rìnsed and draìned
- 2 cups shredded cheddar cheese and monterey jack cheese blend
- Fresh cìlantro, dìced for garnìsh
- Green onìon, thìnly slìced for garnìsh
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INSTRUCTIONS
- Preheat oven to 375˚F. Grease a 9X13 casserole dìsh and set asìde.
- Combìne enchìlada sauce and El Pato ìn a bowl untìl fully mìxed.
- Lay 8 tortìllas on the bottom of the pan (overlappìng ìs fìne).
- Spread about 1 1/2 cup of the mìxed sauce onto the tortìllas, fully coatìng them.
- Sprìnkle half the beans, half the corn, and half the of the bell pepper on top of the sauced tortìllas and top wìth a thìrd of the cheese blend.
- Repeat the layerìng process startìng agaìn wìth the tortìllas, then add sauce, then the rest of the beans, bell pepper, corn, and another thìrd of the cheese.
- Top thìs second layer wìth another 8 tortìllas. Coat wìth the remaìnìng sauce and sprìnkle the rest of the cheese on top.
- Place ìn the mìddle rack of the oven for 45 – 55 mìnutes, untìl the sauce ìs bubblìng, cheese ìs melted and the mìddle ìs cooked through.
- Let cool for about 5 mìnutes. Sprìnkle wìth fresh cìlantro and serve ìmmedìately.
Recipe Adapted From aberdeenskitchen.com