Description
A flavorful and easy-to-make Vegetarian Enchilada Casserole perfect for busy weeknights.
Ingredients
- 1 can Black Beans
- 1 can Refried Beans
- 1 Red Bell Pepper
- 1 can Green Chilis
- 1 cup Corn
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 2 cups Enchilada Sauce
- 8 pieces Tortillas
- 2 cups Cheese
- 1 medium Avocado
- 1/4 cup Cilantro
- 2 Lime Wedges
- 1/2 cup Sour Cream or Greek Yogurt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the black beans, refried beans, diced red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt.
- In a baking dish, spread a layer of enchilada sauce at the bottom.
- Place half of the tortillas on top of the sauce, overlapping them slightly.
- Spread half of the bean mixture over the tortillas.
- Sprinkle one cup of cheese on top.
- Pour another layer of enchilada sauce over this cheese layer.
- Repeat the layers: tortillas, remaining bean mixture, remaining cheese, and top with the rest of the enchilada sauce.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let it cool for a few minutes, then top with sliced avocado, cilantro, and a squeeze of lime.
Notes
For even more flavor, consider adding sautéed onions or mushrooms to your bean mixture. Adjust the spice level with more or less green chilis.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican