Vegetarian Black Bean Enchilada Casserole #vegan #recipevegetarian

The climate control system has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I can at long last live again otherwise known as I can at long last cook once more. First feast: simple peezy Vegetarian Black Bean Enchilada Casserole. Quick, straightforward, and flavorful! Overlook the cheddar and you have a veggie lover circumstance, however man do I adore my cheddar.

I make this dish at work however it's simply not exactly the equivalent. Why you inquire? El Pato. Believe it or not. El Pato. This dish needs HEAT! Furthermore, preschoolers might be risky on that announcement so I avoid the El Pato expansion. Be that as it may, I'm a firm adherent to zesty mexican sustenance since please. Mellow? If it's not too much trouble Presently I know not every person concurs, which is the reason I separate the sauce and the flavor.

Including the warmth in as opposed to purchasing a "medium" sauce enables you to control the warmth in the dish. SO. In case you're not into fiery enchiladas, renounce any Jalapeño sauces, otherwise known as El Pato.

Be that as it may, on the off chance that you ARE, at that point don't hesitate to include significantly more than I. As may be, the formula has a considerable measure of warmth to it, however insufficient to go WHEW need a glass of water (ps drink milk or eat bread coincidentally, water exacerbates it – just sayin). So if fire level warmth is your thing, take the plunge. By and by, I like it in the middle.
Vegetarian Black Bean Enchilada Casserole #vegan #recipevegetarian
Also try our recipe Veggie Frito Taco Salad #vegan #recipevegetarian


  • 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


  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 Cilantro-Lime Vegan Tacos #vegan #recipevegetarian

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