Enchilada Casserole - Vegetarian |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I've been playing around with enchilada casserole for awhile, and think I've come up with a pretty good recipe. Enjoy. Ingredients:
9 corn tortillas |
3 cups mexican blend cheese, shredded |
1 (15 ounce) can black beans, drained |
2 (4 ounce) cans green chilies |
2 roma tomatoes, seeded and diced |
1 red onion, diced |
3 green onions, chopped |
1 (8 ounce) can red enchilada sauce |
1 (8 ounce) can green enchilada sauce |
Directions:
1. Preheat oven to 375 degrees.
2. In large bowl, mix black beans, green chilis, tomatoes, red onion, and green onion. Set aside.
3. In small bowl, mix red and green enchilada sauces. Set aside.
4. In 8x8 oven-safe pan, layer ingredients as follows: 3 corn tortillas (may have to split in half to fit the pan size, 1/3 of the enchilada sauce, 1/2 of the black bean mixture, 1/3 of the cheese. Layer again with 3 corn tortillas, 1/3 of the enchilada sauce, other 1/2 of the black beans, 1/3 of the cheese. Last (top) layer should be just corn tortillas and sauce. Make sure you cover the top layer with plenty of sauce to keep it moist. You will have 1 cup cheese leftover.
5. Bake in over for about 35 minutes. Top with remaining 1 cup of cheese and bake for another 5 minutes.
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