This vegetarian enchilada casserole is the perfect dinner for your family. It’s highly customizable, hearty, and filling. This recipe is easier than your normal enchilada recipe because there's no need to roll each tortilla with filling. You and your little ones will love the layers of cheese and crisp tortilla in each bite.
Eat Well.
SERVES 6 SERVING |
PREP TIME 10 MINS |
COOK TIME 35 MINS |
Corn Tortillas | 12 each |
Red Onion - Diced | 1 each |
Red Bell Pepper - Diced | 1 each |
Garlic - Sliced | 4 cloves |
Cumin | 2 tsp |
Chili Powder | 2 tsp |
Olive Oil | 2 tbsp |
Enchilada Sauce | 1 (28oz) can |
Salt | 1 tsp |
Ground Black Pepper | 1/2 tsp |
Black Beans | 1 (15oz) can |
Corn | 1 (15oz) can |
Green Chiles | 1 (7oz) can |
Pepperjack Cheese - Shredded | 8 oz |
Sour Cream | 1/2 cup (for garnish) |
Cilantro | 1/4 cup (for garnish) |
3. Add black beans, corn, and green chiles. Season with remaining salt and pepper. Stir to combine.
4. lightly grease a 9x 13 baking dish with olive oil. Pour ⅔ cup of enchilada sauce into the bottom of place 8 halves of tortilla in a single layer on top of the sauce.
5. Add ½ of the veggie/bean mixture, and ⅔ cup of enchilada sauce in an even layer. Then add ⅓ of the shredded cheese. Next, add 8 more tortilla halves in a single layer and repeat each layer until you run out.
6. Finish on the last layer of tortillas, enchilada sauce, and cheese.
7. Cover tightly with tin foil and bake at 325°F for 25 minutes or until the cheese is melted and the sauce is bubbly. Remove foil and bake for another 5 minutes. Let sit for 5-10 minutes, then slice, garnish, serve, and enjoy!