Veggie Loaded Enchilada Casserole

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) whole kernel corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup frozen corn kernels
• 1 cup diced bell peppers (assorted colors)
• 1/2 cup diced red onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (10 oz) enchilada sauce
• 8 small flour tortillas
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• 2 green onions, sliced
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix black beans, corn (both canned and frozen), diced tomatoes, bell peppers, red onion, cumin, and chili powder.
3. 3 Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
4. 4 Layer tortillas, a portion of the veggie mixture, and some cheese in the dish, repeating until all ingredients are used.
5. 5 Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
6. 6 Bake for 45 minutes, or until cheese is bubbly and edges are lightly browned.
7. 7 Top with cilantro and green onions before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet
• Mixing bowl

Variations

• Add crumbled cooked turkey or chicken for a heartier meal.
• Use spinach or kale for extra greens.

Substitutions

• Substitute flour tortillas with corn tortillas for a gluten-free option.
• Use salsa in place of enchilada sauce for a tangier flavor.

Pairings

• Mexican rice
• Refried beans
• Fresh cilantro lime rice

Nutrition

Tips

• For extra flavor, sauté the veggies before assembling.
• Add a dollop of sour cream and avocado slices for garnish if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F.

Serving Suggestions

• Serve with a side of Mexican rice or a fresh salad.
• Pair with a tangy lime margarita for a fiesta vibe.

FAQ