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Thursday, October 3, 2019

Vegetarian Black Bean Enchilada Casserole

The air conditioner has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I can lastly reside life back aka I can lastly prepare dinner again. First meal: simple 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.

Vegetarian Black Bean Enchilada Casserole

I make this dish at work but it’s simply no longer fairly the same. Why you ask? El Pato. That’s right. El Pato. This dish wants HEAT! And preschoolers might be iffy on that statement so I skip the El Pato addition. However, I’m a agency believer in spicy mexican meals simply due to the fact come on. Mild? Please. Now I recognize no longer everybody agrees, that's why I separate the sauce and the spice.

Vegetarian Black Bean Enchilada Casserole

Vegetarian Black Bean Enchilada Casserole

Adding the warmth in rather of shopping for a “medium” sauce permits you to manipulate the warmth within the dish. SO. If you’re no longer into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. But should you ARE, then really sense loose so as to feature even extra than I did. As is, the recipe has a reasonable quantity of warmth to it, but no longer sufficient to move WHEW want a tumbler of water (ps drink milk or consume bread with the aid of way of the way, water makes it worse – simply sayin). So if fire degree warmth is your thing, move for it. Personally, I love it in between.

Vegetarian Black Bean Enchilada Casserole   Vegetarian Black Bean Enchilada Casserole
Ergo, this dish is a breeze to customize. Change the warmth to no matter you possibly can handle. Have a few different vegetables you’d desire to attempt rather of bell pepper? Go for it. Love cheese? Add extra cheese! This Vegetarian Black Bean Enchilada Casserole so absolutely thrown collectively you’ll be amazed.

Vegetarian Black Bean Enchilada Casserole Vegetarian Black Bean Enchilada Casserole


Author: Aberdeen's Kitchen  Prep Time: 10 mins  Cook Time: 50 mins  Total Time: 1 hour


24–28 corn tortillas
3 1/2 cups red enchilada sauce
1 tablespoon El Pato or your favourite Jalapeño sauce
1 red bell pepper, diced
1 inexperienced bell pepper diced
1 1/2 cups candy 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


Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
Combine enchilada sauce and El Pato in a bowl till absolutely mixed.
Lay 8 tortillas at the backside of the pan (overlapping is fine).
Spread about 1 1/2 cup of the combined sauce onto the tortillas, absolutely coating them.
Sprinkle half the beans, half the corn, and half the of the bell pepper on ideal of the sauced tortillas and ideal with a third of the cheese blend.
Repeat the layering job beginning back with the tortillas, then upload sauce, then the relaxation of the beans, bell pepper, corn, and one other third of the cheese.
Top this moment layer with one other 8 tortillas. Coat with the last sauce and sprinkle the relaxation of the cheese on top.
Place within the heart rack of the oven for 45 – 55 minutes, till the sauce is bubbling, cheese is melted and the heart is cooked through.

Let cool for about 5 minutes. Sprinkle with recent cilantro and serve immediately.

Vegetarian Black Bean Enchilada Casserole
4/ 5