Description
A delicious and hearty vegetarian enchilada casserole that is perfect for family dinners.
Ingredients
Scale
- 2 cups corn tortillas
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup bell peppers, diced
- 1 cup onion, diced
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté the onions and bell peppers until soft.
- Add the black beans, corn, cumin, chili powder, salt, and pepper to the skillet and mix well.
- In a baking dish, layer half of the corn tortillas, followed by half of the bean mixture, half of the enchilada sauce, and half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like zucchini or spinach.
- Can be made ahead of time and stored in the refrigerator before baking.
- Top with avocado or sour cream before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Vegetarian Enchilada Casserole, Vegetarian Recipes, Mexican Cuisine