A delicious and hearty vegetarian enchilada casserole that layers tortillas, beans, vegetables, and cheese. Perfect for a family dinner or meal prep.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 2 bell peppers
- 450 g black beans
- 0.5 tsp black pepper
- 200 g cheddar cheese
- 300 g corn kernels
- 12 corn tortillas
- 600 ml enchilada sauce
- 3 cloves garlic
- 2 tbsp olive oil
- 1 onion
- 1 tsp salt
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers, and cook until they are tender, about 5 minutes.
Step 3
Add the minced garlic, black beans, corn kernels, salt, and black pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally.
Step 4
Spread a thin layer of enchilada sauce at the bottom of a 9x13 inch baking dish.
Step 5
Place 6 corn tortillas over the sauce, overlapping as necessary.
Step 6
Spread half of the bean and vegetable mixture over the tortillas, then sprinkle with a third of the shredded cheese.
Step 7
Pour a third of the enchilada sauce over the cheese.
Step 8
Repeat the layers: tortillas, bean mixture, cheese, and enchilada sauce.
Step 9
Top with the remaining tortillas, enchilada sauce, and cheese.
Step 10
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 11
Let the casserole cool for 5 minutes before serving. Enjoy!