An easy, vegetarian enchilada dish perfect for the whole family
Simple ingredients with brilliant flavor make this vegetarian dish a must for your recipe book. With easy prep and a customizable spice level to fit your palette, it’s perfect for the whole family!
Adding the heat in instead of buying a “medium” sauce allows you to control the heat in the dish. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. But if you are, then feel free to add even more than I did. As is, the recipe has a fair amount of heat to it, but not enough to go whew! Need a glass of water! So if fire level heat is your thing, go for it. Personally, I like it in between.
Ergo, this dish is a breeze to customize. Change the heat to whatever you can handle. Have some other vegetables you’d like to try instead of bell pepper? Go for it. Love cheese? Add more cheese! This is so easily thrown together you’ll be amazed.
- Rebecca C. favorited Vegetarian Black Bean Enchilada Casserole 01 Aug 01:22
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- Aberdeen G. published her project Vegetarian Black Bean Enchilada Casserole 03 Oct 06:00
You Will Need
Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
Combine enchilada sauce and El Pato in a bowl until fully mixed.
Lay 8 tortillas on the bottom of the pan (overlapping is fine).
Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them. 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.