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VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE #vegan #vegetarian #soup #breakfast #lunch

I make this dish at work however it's simply not exactly the equivalent. Why you inquire? El Pato. Truth is stranger than fiction. El Pato. This dish needs HEAT! Furthermore, preschoolers might be touchy on that announcement so I skirt the El Pato expansion. In any case, I'm a firm devotee to fiery mexican sustenance since please. Gentle? 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 fiery enchiladas, swear off any Jalapeño sauces, otherwise known as El Pato. Be that as it may, on the off chance that you ARE, at that point don't hesitate to include much more than I. As may be, the formula has a decent lot of warmth to it, yet insufficient to go WHEW need a glass of water (ps drink milk or eat bread incidentally, 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 redo. Change the warmth to whatever you can deal with. Have some different vegetables you'd like to attempt rather than chime pepper? Put it all on the line. Love cheddar? Include more cheddar! This Vegetarian Black Bean Enchilada Casserole so effectively put together you'll be astounded.
VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Creamy Mushroom and Spinach Gnocchi #vegan #vegetarian #soup #breakfast #lunch


  • 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


  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.

Read more our recipe Three Cheese Stuffed Mushrooms #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2Gndbsi

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