How To Make Vegetarian Enchilada Casserole Recipe
A delicious and hearty casserole filled with black beans, corn, veggies, and cheese, layered with tortillas and delicious enchilada sauce!
Serves:
Ingredients
- 6 corn tortillas, cut into quarters
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F.
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Grease a 9×9 inch baking dish.
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In a large bowl, mix together black beans, corn, bell peppers, jalapeño, cumin, chili powder, salt, and pepper.
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Place 1/3 of the enchilada sauce in the bottom of the prepared baking dish.
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Layer the tortillas over the sauce.
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Spoon half of the black bean mixture over the tortillas.
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Drizzle more enchilada sauce over the black bean mixture.
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Repeat layers, ending with a layer of tortillas.
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Pour remaining enchilada sauce over the top layer of tortillas.
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Cover with shredded cheese.
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Cover dish with foil and bake for 25 minutes.
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Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 375kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 21mg
- Sodium : 1152mg
- Total Carbohydrates : 54g
- Dietary Fiber : 12g
- Sugar : 12g
- Protein : 17g
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