BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)
We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!
Provided by CookingBlues
Categories Cheese
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
- 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
- 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
- 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
- 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
- 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
- 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
- 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
- 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
- 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
- 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
- 13. Let it sit out of the oven for about 5 minutes before serving.
- Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Olayiwola Purpose
[email protected]This casserole is a great way to use up leftover enchilada sauce.
Christel Maree
[email protected]I love that this casserole is a no-meat option.
Gabriel Shannon
[email protected]This casserole is so easy to make, and it's a great way to get your kids to eat their vegetables.
Abdurazaq Afghan
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper.
Clydie Brewer
[email protected]This casserole is a great way to use up leftover black beans and corn.
Mikey Clarke
[email protected]I love that this casserole can be made ahead of time. It's perfect for busy weeknights.
Moris Jim
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Jordan Cook
[email protected]I'm gluten-free, so I used gluten-free tortillas in this casserole. It turned out great!
Blessed Joan
[email protected]This casserole is a great way to use up leftover enchilada sauce. I also like to add a layer of guacamole or sour cream on top.
Ramesh Khadka
[email protected]I made this casserole for my friends, and they all loved it! It's a great recipe for a party.
Sabina mapule mothobi
[email protected]This casserole is a delicious and affordable meal. I'm definitely going to make it again.
MUHAMMED Arif
[email protected]I love that this casserole is a no-meat option. It's a great way to get your protein without sacrificing flavor.
Killer Knight
[email protected]This casserole is so easy to make, and it's a great way to get your kids to eat their vegetables.
Muhammad Tariq
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper. I love the combination of black beans, corn, and enchilada sauce.
Katie The Rare Breed
[email protected]This casserole is a great way to use up leftover black beans and corn. I also like to add a can of diced green chiles for a little extra spice.
Prabod rukmal
[email protected]I made this casserole for a potluck, and it was a huge hit! Everyone raved about the flavor and how easy it was to make.
Merry Ustine
[email protected]This is my go-to recipe for a quick and easy weeknight meal. I always have the ingredients on hand, and it's always a crowd-pleaser.
Anny Abdullah
[email protected]I've made this casserole twice now, and it's always a success. I love that it's a no-meat option, and it's so easy to make.
Sabbir bahi
[email protected]This casserole was a hit with my family! My kids loved the black beans and corn, and my husband and I enjoyed the flavor of the enchilada sauce.