VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE #vegetarian

Counting the glow in instead of acquiring a "medium" sauce empowers you to control the glow in the dish. SO. In the event that you're not into hot enchiladas, swear off any Jalapeño sauces, also called El Pato. In any case, if you ARE, by then don't dither to incorporate altogether more than I.

As might be, the equation has a nice proportion of warmth to it, anyway deficient to go WHEW need a glass of water (ps drink milk or eat bread by chance, water fuels it – just sayin). So if fire level warmth is your thing, put everything at stake. Before long, I like it in the center.

Along these lines, this dish is a breeze to alter. Change the glow to whatever you can manage. Have some extraordinary vegetables you'd like to endeavor as opposed to ringer pepper? Give it every one of the a chance to out. Love cheddar? Incorporate more cheddar! This Vegetarian Black Bean Enchilada Casserole so successfully assembled you'll be amazed.

Also try our recipe : SPICY VEGAN BLACK BEAN SOUP #recipe #easy

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 :

1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
2. Combine enchilada sauce and El Pato in a bowl until fully mixed.
3. Lay 8 tortillas on the bottom of the pan (overlapping is fine).
4. Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
5. 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.
6. 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.
7. Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
8. 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.
9. Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately. 

Read more our recipe : Better than Tuna #vegan #vegetarian
Source : bit.ly/2Gndbsi