Chef savvy
This Vegetarian Enchilada Casserole is layered with black beans, green chiles, corn and lots of cheese. Ready in 40 minutes or less!
01
Preheat the oven to 400F. Heat oil in a skillet and add the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for 1 minute, and set aside.
02
Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
03
Layer 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
04
Repeat with a layer of 1/3 of the tortillas and the remaining beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
05
Layer on the remaining tortillas, sauce and cheese. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.
Serve with fresh cilantro, black olives, sour cream and extra enchilada sauce on the side!