Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!
- 1 tablespoon oil
- 1 large onion diced
- 2 cups red enchilada sauce
- 2 cups corn
- 1 can 15.5 ounce black beans, drained and rinsed
- 1 can green chiles
- 2 cups shredded Mexican cheese
- 16 corn tortillas cut in half
- olives for serving if desired
- cilantro for serving if desired
- sour cream for serving if desired
Preheat the oven to 400 degrees.
Meanwhile heat oil in a medium skillet and add in the onion. Sauté until tender 3-4 minutes, set aside.
Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
To assemble start by layering 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.
Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
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 immediately with olives, cilantro, sour cream if desired.