Vegetarian Black Bean Enchilada Casserole

The air conditioner has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I can finally live life again aka I can finally cook again. First meal: easy peezy Vegetarian Black Bean Enchilada Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegan situation, but man do I love my cheese.

I make this dish at work but it’s just not quite the same. Why you ask? El Pato. That’s right. El Pato. This dish needs HEAT! And preschoolers may be iffy on that statement so I skip the El Pato addition. However, I’m a firm believer in spicy mexican food because come on. Mild? Please. Now I know not everyone agrees, which is why I separate the sauce and the spice.

Adding the heat in instead of buying a “medium” sauce allows you to control the heat in the dish. SO. If you’re not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. But if you ARE, then feel free to add even more than I did. As is, the recipe has a fair amount of heat to it, but not enough to go WHEW need a glass of water (ps drink milk or eat bread by the way, water makes it worse – just sayin). So if fire level heat is your thing, go for it. Personally, I like it in between.



24-28 corn tortillas
3 1/2 cups red enchilada sauce
1 tablespoon El Pato or your favorite Jalapeño sauce
1 red bell pepper, diced
1 green bell pepper diced
1 1/2 cups sweet yellow corn kernels, cooked
2 15 oz can black beans, rinsed and drained
2 cups shredded cheddar cheese and monterey jack cheese blend
Fresh cilantro, diced for garnish
Green onion, thinly sliced for garnish


  • Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
  • Combine enchilada sauce and El Pato in a bowl until fully mixed.
  • Lay 8 tortillas on the bottom of the pan (overlapping is fine).
  • Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.

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