VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE #vegetarianfood

The air conditioning has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I will finally live life once more aka I will finally cook once more. 1st meal: straightforward peezy feeder turtle bean dish Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegetarian state of affairs, however man do i really like my cheese.

Vegetarian turtle bean dish Casserole

I create this dish at work however it’s simply almost an equivalent. Why you ask? El Pato. That’s right. El Pato. This dish wants HEAT! And preschoolers could also be uncertain on it statement thus I skip the El Pato addition. However, I’m a firm believer in spicy mexican food as a result of return on. Mild? Please. currently i do know not everybody agrees, that is why I separate the sauce and also the spice.

Vegetarian turtle bean dish Casserole

Adding the warmth in rather than shopping for a “medium” sauce permits you to manage the warmth within the dish. SO. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. however if you're, then be happy to feature even quite I did. As is, the direction features a honest quantity of warmth thereto, however not enough to travel WHEW want a glass of water (ps drink milk or eat bread by the means, water makes it worse – simply sayin). thus if fireplace level heat is your issue, go for it. Personally, i prefer it in between.

Also try our recipe : FAVORITE EGGS AND POTATOES #vegetarianfood

INGREDIENTS :

24-28 corn tortillas
3 1/2 cups red enchilada sauce
1 tablespoon El Pato or your favorite Jalapeño sauce
1 red bell pepper, diced
1 green bell pepper diced
1 1/2 cups sweet yellow corn kernels, cooked
2 15 oz can black beans, rinsed and drained
2 cups shredded cheddar cheese and monterey jack cheese blend
Fresh cilantro, diced for garnish
Green onion, thinly sliced for garnish

INSTRUCTIONS :

Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
Combine enchilada sauce and El Pato in a bowl until fully mixed.
Lay 8 tortillas on the bottom of the pan (overlapping is fine).
Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
Sprinkle half the beans, half the corn, and half the of the bell pepper on top of the sauced tortillas and top with a third of the cheese blend.
Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another third of the cheese.
Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
Place in the middle rack of the oven for 45 – 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.