Vegetarian Black Bean Enchilada Casserole 1771703808818 9guc

Ingredients

• 12 pieces Corn tortillas
• 2 cans (15oz) Black beans, drained and rinsed
• 20 oz Red enchilada sauce
• 2 cups Shredded Mexican blend cheese
• 1 cup Frozen corn kernels
• 4 oz Diced green chiles(optional)
• 0.5 cup Red onion, finely diced
• 0.25 cup Fresh cilantro, chopped
• 1 tsp Cumin
• 0.5 cup Sour cream for garnish(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   In a medium bowl, mix the black beans, corn, diced green chiles, red onion, and cumin together.

3. 3

   Spread a thin layer of enchilada sauce (about 1/2 cup) over the bottom of the prepared baking dish.

4. 4

   Place 4 to 6 tortillas over the sauce, cutting them if necessary to cover the surface.

5. 5

   Spread half of the bean and corn mixture over the tortillas, followed by 1/3 of the remaining sauce and 1/3 of the cheese.

6. 6

   Repeat the layers: add another layer of tortillas, the remaining bean mixture, another 1/3 of sauce, and 1/3 of cheese.

7. 7

   Top with the final layer of tortillas, the remaining sauce, and the remaining cheese.

8. 8

   Bake for 25-30 minutes until the sauce is bubbly and the cheese is melted and slightly golden.

9. 9

   Let the casserole rest for 5 minutes, then garnish with fresh cilantro and sour cream before serving.