Vegetarian Black Bean Enchilada Casserole

The air conditioning has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I will finally live life once more aka I will finally cook once more. initial meal: simple peezy feeder common bean dish Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegetarian scenario, however man do i like my cheese.

I create this dish at work however it’s simply roughly constant. Why you ask? El Pato. That’s right. El Pato. This dish desires HEAT! And preschoolers could also be chancy thereon statement therefore I skip the El Pato addition. However, I’m a firm believer in spicy mexican food as a result of return on. Mild? Please. currently i do know not everybody agrees, that is why I separate the sauce and therefore the spice.

Vegetarian Black Bean Enchilada Casserole
Vegetarian Black Bean Enchilada Casserole

Adding the warmth in rather than shopping for a “medium” sauce permits you to regulate the warmth within the dish. SO. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. however if you're, then be at liberty to feature even over I did. As is, the direction includes a truthful quantity of warmth to that, however not enough to travel WHEW want a glass of water (ps drink milk or eat bread by the manner, water makes it worse – simply sayin). therefore if fireplace level heat is your issue, go for it. Personally, i favor it in between.

Ergo, this dish could be a breeze to customise. modification the warmth to no matter you'll be able to handle. Have another vegetables you’d wish to strive rather than bell pepper? choose it. Love cheese? Add a lot of cheese! This feeder common bean dish Casserole therefore simply thrown along you’ll be astounded.

Vegetarian Black Bean Enchilada Casserole

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

INSTRUCTIONS:

  1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
  2. Combine enchilada sauce and El Pato in a bowl until fully mixed.
  3. Lay 8 tortillas on the bottom of the pan (overlapping is fine).
  4. Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
  5. 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.
  6. 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.
  7. Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
  8. 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.
  9. Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.

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