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Vegetarian Black Bean Enchilada Casserole Recipe

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This recipe for Vegetarian Black Bean Enchilada Casserole is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24-28 corn tortillas
3 ½ c. red enchilada sauce
1 T. of your favorite jalapeno sauce
1 red bell pepper, diced
1 green bell pepper, diced
1 ½ c. sweet yellow corn kernels, cooked
2 (15 oz.) cans black beans, rinsed and drained
2 c. shredded cheddar cheese and monterey jack cheese blend
Fresh cilantro, sour cream and green onion for garnish
Directions:
Directions:
1. Preheat oven to 375º. Grease 9x13 casserole dish, set aside.
2. Combine enchilada sauce and jalapeno sauce in a bowl until fully mixed.
3. Lay 8 tortillas on the bottom of the pan, overlapping.
4. Spread about 1 ½ cup of the mixed sauce onto the tortillas, fully coating them.
5. Sprinkle half the beans, half the corn and half the peppers on top of the sauced tortillas and top with a third of the cheese blend.
6. Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, peppers, corn and another third of the cheese.
7. Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle with the rest of the cheese on top.
8. Bake for 45-55 minutes until sauce is bubbling and cheese is melted.
9. Let cool for about 5 minutes, then add cilantro, onion and sour cream.

 

 

 

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