Vegetarian Black Bean Enchilada Casserole

Vegan Black Bean Enchilada Casserole. Quick, straightforward, and tasty! Discard the cheddar and you have a veggie lover circumstance, however man do I cherish my cheddar.

The truth is out. El Pato. This dish needs HEAT! What's more, preschoolers might be risky on that announcement so I avoid the El Pato expansion. Be that as it may, I'm a firm devotee to hot mexican nourishment 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 zest.

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 zesty enchiladas, swear off any Jalapeño sauces, otherwise known as El Pato. In any case, in the event that you ARE, at that point don't hesitate to include much more than I. As seems to be, the formula has a decent lot 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, pull out all the stops. By and by, I like it in the middle.

Consequently, this dish is a breeze to modify. Change the warmth to whatever you can deal with. Have some different vegetables you'd like to attempt rather than chime pepper? Take the plunge. Love cheddar? Include more cheddar! This Vegetarian Black Bean Enchilada Casserole so effectively put together you'll be stunned.

Also try our recipe One Pot Cheesy Mexican Lentils, Black Beans and Rice

Vegetarian Black Bean Enchilada Casserole Recipe - Simple ingredients with brilliant flavor and a little heat make this vegetarian dish a must.

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.