VEGETARIAN

Enchilada Casserole

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Enchilada sauce  Corn tortillas Olive oil Onions  Sea salt Bell peppers Ears corn  Black beans  Cheddar cheese  Cilantro 

WHAT YOU NEED

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Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes.

ONE

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When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Mix to combine.

TWO

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In an 11x11 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas.

THREE

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On top of the tortillas, add a layer of the black bean and veggie mixture. Top with cheese, and then add about 1/2 cup more enchilada sauce

FOUR

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Repeat until there are 4 layers of tortillas, and 3 layers of veggies, black beans and cheese.

FIVE

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On top of the final layer of tortillas, add 1/4 cup sauce and the rest of the cheese. Bake uncovered at 425 for 25 minutes

SIX

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This Vegetarian Enchilada Casserole is so easy to put together, and freezes well for healthy, quick dinners.

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This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy.

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