Name: Vegetarian Enchilada Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: Corn tortillas; Homemade or store-bought enchilada sauce; 2 cups cheddar cheese (or pepper jack for extra spice); 1 can (15 oz) black beans (or pinto beans); 1 cup corn; 1 small onion, diced; 1 each red, green, and yellow bell pepper, diced

Description

This Vegetarian Enchilada Casserole is a flavor-packed, easy-to-make dish that combines the zest of enchilada sauce with layers of vegetables, black beans, corn, and melted cheese. It’s perfect for a weeknight dinner, meal prepping, or feeding a crowd. With a mix of fresh bell peppers, onions, and gooey cheddar, this casserole is comforting, nutritious, and sure to become a new favorite.

Ingredients

Corn tortillas
Homemade or store-bought enchilada sauce
2 cups cheddar cheese (or pepper jack for extra spice)
1 can (15 oz) black beans (or pinto beans)
1 cup corn
1 small onion, diced
1 each red, green, and yellow bell pepper, diced

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Instructions

Prepare the Enchilada Sauce: If using homemade, prepare the enchilada sauce ahead of time.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Sauté the diced onions for 5-7 minutes until softened. Add the chopped bell peppers and cook for an additional 5-7 minutes until tender.
Combine Vegetables with Beans and Corn: Stir in the black beans and corn, combining all ingredients, then remove from heat.
Assemble the Casserole: Spread about 1/2 cup of enchilada sauce in the bottom of a 9″x13″ baking dish. Layer corn tortillas over the sauce, followed by half of the vegetable mixture and 1/3 of the shredded cheese. Pour another 1/2 cup of sauce over the top and add a second layer of tortillas.
Continue Layering: Top the second layer of tortillas with the remaining vegetable mixture, another 1/3 of cheese, and 1/2 cup of enchilada sauce. Add the final layer of tortillas and pour the remaining enchilada sauce over it. Top with the last of the shredded cheese.
Bake: Cover the casserole with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Allow the casserole to cool for 10 minutes before slicing. Top with chopped cilantro and red onion for extra flavor and garnish.

Notes

For a spicier version, add diced jalapeños or extra chili powder to the sauce.
You can make the casserole ahead of time by preparing it a day in advance and refrigerating it until ready to bake.
To make it extra cheesy, feel free to add more cheese to the layers.