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Enchilada Casserole (Vegetarian)

Here's how you make Enchilada Casserole (Vegetarian)
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  • Servings: 8
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 5 ounces red enchilada sauce (about 1/2 of a 10 ounce, can or you could use a little more to mix in)
  • 1 can (15 ounce) whole kernel corn (very well drained, Del Monte corn or another brand)
  • 1 can (16 ounce) refried beans
  • 12 soft (408 grams) corn tortillas (6 inch)
  • 1 can (15 ounce) black beans (drained, rinsed)
  • 1 can (14.5 ounce) petite diced tomatoes (VERY WELL drained)
  • 2 cups shredded cheddar cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Grease a 13x9-inch baking dish.

  • Step 2: Using a pastry brush, spread just a very thin layer of of enchilada sauce in bottom of dish (not to much or the enchiladas will get soggy).

  • Step 3: Place 6 tortillas in the baking dish, overlapping to fit.

  • Step 4: Spread about half of refried beans on 6 tortillas.

  • Step 5: In a bowl, stir together remaining enchilada sauce, corn, black beans and well-drained tomatoes in large bowl.

  • Step 6: Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.

  • Step 7: On a flat surface, spread the remaining refried beans over remaining 6 tortillas then place then over the cheese, then spread the corn, then remaining 1 cup cheese on top.

  • Step 8: Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

We hope you enjoy this recipe!

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