Vegetarian Black Bean Enchilada Casserole Recipe
June 12, 2018
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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
- Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
- Combine enchilada sauce and El Pato in a bowl until fully mixed.
- Lay 8 tortillas on the bottom of the pan (overlapping is fine).
- Spread about 1½ cup of the mixed sauce onto the tortillas, fully coating them.
- 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.
- Visit Vegetarian Black Bean Enchilada Casserole @ aberdeenskitchen.com for full instructions.
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