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.
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
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).
get the full instructions @ aberdeenskitchen.com
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
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).
get the full instructions @ aberdeenskitchen.com
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