Black Bean Enchilada Casserole
Vegetarian, full of fiber, and full of flavor!
Ingredients
- 12 oz Jar Enchilada Sauce (I like 505 Green Chile Sauce)
- 1/2 cup Sour Cream
- 1 cup Shredded Mexican Cheese, divided
- 1/2 whole White onion, chopped
- 1 whole Red or Orange bell pepper, chopped
- 1 whole Jalapeno, seeds and stem removed, chopped
- 1 6-8 oz Zucchini, chopped
- 3 cloves Minced Garlic
- 15 oz Black Beans
- 1 cup Corn kernals
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Ground Cumin
- 18 Corn Tortillas
- Chopped cilantro for garnish
Instructions
- Prepare vegetables by chopping and mincing. To save time, consider putting the onion, bell pepper, garlic and jalapeno in the food processor and pulse 3-5 times until chopped.
- In a small bowl mix together enchilada sauce, sour cream, and 1/2 cup of Mexican shredded cheese.
- Steam onions, bell pepper, and jalapeno pepper for 3-4 minutes until slightly tender. You can skip this step if you want to keep a little crunch in your vegetables.
- In a large bowl, mix onions, bell pepper, jalapeno pepper, zucchini, garlic, black beans, corn, salt, black pepper, garlic powder, and cumin.
- Layer 1/2 sauce mixture on the bottom of a 9 x 13" pan. Add 6 corn tortillas for the next layer. Add 1/2 of the veggie mixture. Repeat sauce, tortillas, then veggies. Lastly add one more layer of tortillas to the top. Finish with the remaining 1/2 cup Mexican cheese.
- Bake at 350 F for 40 minutes or until hot and bubbly.