Recipes

[Chi-town girl]

We LOVE this mexi casserole.  I usually make a double recipe bc it freezes well. We bake it first, slice and wrap/store in lock and lock individual portions.

You can add other veggies, beans or chicken- make it your own! Also, you can convert this to a crock pot recipe, just saute the veggies first, mix in the beans, corn etc and layer in crock pot

I'm making a double recipe today to bring to a Super Bowl party tomorrow. 

Black Bean Enchilada Stack

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
 
This Black Bean Enchilada Bake is stacked up high with Mexican food goodness. It is one of our favorite family vegetarian dinners.

Ingredients

1/2 teaspoon olive oil
1 green pepper chopped (we like/substitute red pepper)
1 sweet onion chopped
1/4 teaspoon salt divided
1/4 teaspoon pepper divided
1 15 oz can black beans rinsed and drained (we add 2 cans)
1 14.5 ounce can diced tomatoes I use fire roasted garlic
1 4 oz can green chilies
1 teaspoon minced garlic 2 cloves
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cayenne powder optional
16 small corn tortillas
8 oz shredded reduced fat Mexican cheese
3/4 cup salsa ( we like enchilada sauce - Trader Joes enchilada sauce in bottle)
Optional - we add a bag of TJ's frozen fire roasted corn

Toppings: sour cream, sliced avocado or guacamole, salsa

Instructions:

Preheat the oven to 350 degrees.

In a large pan, sauté the pepper and onion over medium heat until translucent or about 5-8 minutes. Sprinkle half the salt and pepper over the pepper and onion while cooking.

Reduce the heat to medium-low. Add the black beans,corn, tomatoes, chilies, garlic, spices and the rest of the salt and pepper to the pan. Stir the mixture together well and allow to simmer for 5-10 minutes, stirring occasionally. Taste and adjust spices if necessary. * I add 1/2 bottle of enchilada sauce after veggies are cooked

Line the bottom of a greased 8x8 casserole dish with tortillas.

Layer 1/3 of the beans mixture on top of the tortillas.

Cover with 1/4 of the cheese.

Repeat the layering another two times until you have three layers.

To finish the dish add another layer of tortillas. Cover that with the salsa or remaining enchilada sauce and then the last quarter of the cheese.

Cover with foil and bake for 15 minutes.

Remove the foil and finish in the over for another 15 minutes. Total of 30 minutes in the oven.

[Kachina624]

I have a similar recipe someone posted here that also calls for a can of corn.  I like the color and texture it adds.

[PINKdogWOOD]

@Chi-town girl  I am SO IN for a plateful RIGHT NOW!!!!!!!!!!!!!!!!!

Looks absolutely DELISH!

[chips]

Love this recipe!  No meat!  I'm going to make it this week.  Just have to pick up corn tortillas.  Thank you for sharing.

[BExplorer]

This looks wonderful @Chi-town girl  and right up my alley!  I have a question--do you use all 16 tortillas in an 8x8 pan?  TIA! 😊