Enchilada Casserole

 This casserole is super easy! You can always prep the day before and have it ready to pop into the oven at any time. I usually make it in a 9x13 baking dish, but this time I decided to split it up into two 8x8 pans so I could freeze one for later. 

Enchilada Casserole

INGREDIENTS

4 Bell Peppers (variety), diced

1 large Onion, diced

3-4 Garlic Cloves, crushed/minced

1 cup Frozen Corn

1 (15oz) can Black Beans, drained and rinsed

Adobo Seasoning

1-2 small cans Red Enchilada Sauce

Corn Tortillas

Shredded Cheese (optional)

 

DIRECTIONS

1.        Dice bell peppers and onions and mince the garlic. Mix together with the frozen corn and season with adobo seasoning.

2.       Saute the pepper mixture until soft and browned. Set aside a let cool for about 10 minutes

3.       Once cooled mix in the drained black beans.

4.       Preheat oven to 350*F.

5.       Pour enchilada sauce into a shallow bowl or dish. Dip a corn tortilla into the sauce and begin layering the casserole.

6.       Place a layer of corn tortilla in sauce on the bottom of a baking dish then spoon over some of the pepper mixture. Sprinkle on some cheese if desired. Place another layer of the corn tortilla and peppers and repeat until all of the mixture is gone. The final layer should be of corn tortillas

7.       If desired pour some more sauce over the casserole and top with cheese.

8.       Bake casserole for about 20-30 minutes or until the sauce is bubbly and the cheese is melted.

9.       Remove from the oven and let sit for about 10-15 minutes before serving.

 

Notes: You can also roast or grill the vegetables for more flavor.