The air conditioner has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I can finally live life again aka I can finally cook again. First meal: easy peezy Vegetarian Black Bean Enchilada Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegan situation, but man do I love my cheese.
I make this dish at work however it’s simply not exactly the equivalent. Why you inquire? El Pato. Truth be told. El Pato. This dish needs HEAT! Furthermore, preschoolers might be touchy on that explanation so I skirt the El Pato expansion. Be that as it may, I’m a firm adherent to fiery mexican food since please. Gentle? If it’s not too much trouble. Presently I realize not every person concurs, which is the reason I separate the sauce and the flavor.
Adding the warmth in as opposed to purchasing a “medium” sauce permits you to control the warmth in the dish. SO. In case you’re not into zesty enchiladas, swear off any Jalapeño sauces, also known as El Pato. In any case, assuming you ARE, don’t hesitate to add considerably more than I. With no guarantees, the formula has a considerable lot of warmth to it, however insufficient to go WHEW need a glass of water (ps drink drain or eat bread coincidentally, water exacerbates it – just sayin). So if fire level warmth is your thing, put it all on the line. By and by, I like it in the middle.
Thus, this dish is a breeze to redo. Change the warmth to whatever you can deal with. Have some different vegetables you’d prefer to attempt rather than chime pepper? Take the plunge. Love cheddar? Add more cheddar! This Vegetarian Black Bean Enchilada Casserole so handily put together you’ll be astounded.
INGREDIENTS
- 24-28 corn tortillas
- 3 ½ cups red enchilada sauce
- 1 tablespoon El Pato or your favorite Jalapeño sauce
- 1 red bell pepper, diced
- 1 green bell pepper diced
- 1 ½ 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.
- Spread about ½ a cup on the bottom of the pan.
- Lay 6-8 tortillas on the bottom of the pan (overlapping is fine).
- Spread about 1 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.
- 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.
- Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
- 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.
- Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.
