Enchilada Casserole - Vegetarian

1. 1

   Preheat oven to 375 degrees.

2. 2

   In large bowl, mix black beans, green chilis, tomatoes, red onion, and green onion.

3. 3

   Set aside.

4. 4

   In small bowl, mix red and green enchilada sauces.

5. 5

   Set aside.

6. 6

   In 8x8 oven-safe pan, layer ingredients as follows: 3 corn tortillas (may have to split in half to fit the pan size, 1/3 of the enchilada sauce, 1/2 of the black bean mixture, 1/3 of the cheese.

7. 7

   Layer again with 3 corn tortillas, 1/3 of the enchilada sauce, other 1/2 of the black beans, 1/3 of the cheese.

8. 8

   Last (top) layer should be just corn tortillas and sauce.

9. 9

   Make sure you cover the top layer with plenty of sauce to keep it moist.

10. 10

    You will have 1 cup cheese leftover.

11. 11

    Bake in over for about 35 minutes.

12. 12

    Top with remaining 1 cup of cheese and bake for another 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.