VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

The cooling has arrived! It. I will finally live life once more aka I will finally cook once more. initial meal: straightforward peezy eater turtle bean dish Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegetarian state of affairs, however man do i like my cheese.

I create this dish at work however it’s simply more or less an equivalent. Why you ask? El Pato. That’s right. El Pato. This dish wants HEAT! And preschoolers could also be chancy thereon statement therefore I skip the El Pato addition. However, I’m a firm believer in spicy mexican food as a result of return on. Mild? Please. currently I do know not everybody agrees, that is why I separate the sauce and also the spice.

VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

Adding the warmth in rather than shopping for a “medium” sauce permits you to manage the warmth within the dish. SO. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. 

Ergo, this dish may be a breeze to customise. Modification the warmth to no matter you'll handle. Have another vegetables you’d prefer to strive rather than bell pepper? opt for it. Love cheese? Add a lot of cheese! This eater turtle bean dish Casserole therefore simply thrown along you’ll be surprised.

INGREDIENTS :

• 24–28 corn tortillas
• 1 red bell pepper, diced
• 1 green bell pepper diced
• 1 1/2 cups sweet yellow corn kernels, cooked
• 2 15 oz can black beans, rinsed and drained
• 3 1/2 cups red enchilada sauce
• 1 tablespoon El Pato or your favorite Jalapeño sauce
• 2 cups shredded cheddar cheese and monterey jack cheese blend
• Fresh cilantro, diced for garnish
• Green onion, thinly sliced for garnish

INSTRUCTIONS :

1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
2. Combine enchilada sauce and El Pato in a bowl until fully mixed.
3. Lay 8 tortillas on the bottom of the pan (overlapping is fine).
4. Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
5. 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.
6. 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.
7. Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
8. 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.
9. Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.

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