VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

The air conditioner has arrived!!!!!!!!!!!!! It. is. superb!!!!!!!!!!! i'm able to eventually live existence once more aka i'm able to sooner or later cook once more. First meal: easy peezy Vegetarian Black Bean Enchilada Casserole. speedy, easy, and delicious! leave out the cheese and you’ve got a vegan scenario, but guy do i like my cheese.

I make this dish at work but it’s simply not quite the equal. Why you ask? El Pato. That’s proper. El Pato. This dish needs heat! And preschoolers can be iffy on that announcement so I bypass the El Pato addition. but, I’m a firm believer in highly spiced mexican food because come on. mild? Please. Now I recognize now not everybody agrees, which is why I separate the sauce and the spice.

adding the warmth in instead of buying a “medium” sauce permits you to govern the heat in the dish. SO. in case you’re no longer into highly spiced enchiladas, forgo any Jalapeño sauces, aka El Pato. however in case you ARE, then experience unfastened to add even more than I did. As is, the recipe has a honest amount of heat to it, but no longer enough to head WHEW need a pitcher of water (ps drink milk or devour bread by way of the manner, water makes it worse – just sayin). So if fireplace stage warmness is your factor, pass for it. personally, i love it in among.

Ergo, this dish is a breeze to customize. change the heat to something you may take care of. Have some different greens you’d want to attempt in preference to bell pepper? move for it. Love cheese? add more cheese! This Vegetarian Black Bean Enchilada Casserole so without problems thrown collectively you’ll be surprised.

INGREDIENTS

• 24–28 corn tortillas
• 3 1/2 cups red enchilada sauce
• 1 tablespoon El Pato or your favorite Jalapeño sauce
• 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
• 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

Recipe From : https://www.aberdeenskitchen.com/2015/07/vegetarian-black-bean-enchilada-casserole/