VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

I love love love this recipe. It’s filling so it goes a long way. It’s versatile, so I can adjust it to suit whom ever I am feeding. I have a fairly large family gathering this weekend. I can easily make one with shredded chicken for those who insist on a meat product. I can make one with heat and one without. Everyone is happy. The best part is that I can make it ahead of time and pop it in the oven when I’m ready. It’s a definitely a keeper.


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
  • Green onion, thinly sliced 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. get the full instructions @ aberdeenskitchen.com

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