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
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.
No comments:
Post a Comment