VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

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 but it's just not quite the same. Why you ask? El Pato. That's right. El Pato. HEAT is needed by this dish! So the El Pato addition skips and preschoolers could be iffy on that announcement. I'm a firm believer in mexican food since come on. Mild? Please. I know not everyone agrees, and that's why I divide the spice along with the sauce.

Adding the heat in instead of buying a “medium” sauce allows you to control the heat in the dish. SO. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. But if you ARE, then feel free to add even more than I did. As is, the recipe has a fair amount of heat to it, but not enough to go WHEW need a glass of water (ps drink milk or eat bread by the way, water makes it worse – just sayin). So if fire level heat is your thing, go for it. Personally, I like it in between.

Ergo, this dish is a breeze to customize. Change the heat to whatever you can handle. Have some other vegetables you’d like to try instead of bell pepper? Go for it. Love cheese? Add more cheese! This Vegetarian Black Bean Enchilada Casserole so easily thrown together you’ll be amazed.
Recipe adapted from here
#VEGETARIAN BLACK BEAN ENCHILADA #CASSEROLE
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.
  2. Grease a 9X13 casserole dish and set aside.
  3. Combine enchilada sauce and El Pato in a bowl until completely blended.
  4. Lay 8 tortillas on the bottom of the pan (overlapping is nice ).
  5. Spread about 1 1/2 cup of the mixed sauce on the tortillas, completely coating them.
  6. Sprinkle half of the beans, half of the corn, and half the of the bell pepper on top of the sauced tortillas and top with a third of the cheese mix.
  7. Repeat the layering process beginning again with the tortillas, then add sauce, and then the remaining beans, bell pepper, corn, and another third of the cheese.
  8. Top this second layer with another 8 tortillas. Coat with the sauce and sprinkle the remainder of the cheese on top.
  9. Put in the center rack of the oven for 45 -- 55 minutes, until the sauce is bubbling, cheese is melted and the centre is cooked through.
  10. Let cool for about 5 minutes. Sprinkle with cilantro and serve.

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