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Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- pan
📝 Preparation Steps
1
Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender ⏱️ 3-4 minutes. Add in garlic and cook for an additional minute then set aside.
oil1 tablespoon(15.5 ounce black beans, drained and rinsed)1 canonion (diced)1garlic, minced3 cloves
2
Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
3
To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
onion (diced)1(15.5 ounce black beans, drained and rinsed)1 cancorn2 cupscorn tortillas (cut in half)16
4
Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
corn2 cups(15.5 ounce black beans, drained and rinsed)1 cancorn tortillas (cut in half)16
5
Layer on the remaining tortillas, sauce and cheese.
6
Cover with foil and bake for ⏱️ 25-30 minutes or until the cheese is melted and the casserole is warmed through.Serve immediately with olives, cilantro, sour cream if desired.
Nutrition Facts
calories
396 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
7 g
sugar Content
10 g
sodium Content
987 mg
protein Content
16 g
cholesterol Content
35 mg
carbohydrate Content
51 g
saturated Fat Content
7 g
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