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Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 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
Instructions
- Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then 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.
Nutrition Information
Calories: 396kcalCarbohydrates: 51gProtein: 16gFat: 16gSaturated Fat: 7gCholesterol: 35mgSodium: 987mgPotassium: 299mgFiber: 7gSugar: 10gVitamin A: 915IUVitamin C: 6mgCalcium: 306mgIron: 2mg