Enchilada Casserole

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 (12 oz.) jar of mild red enchilada sauce (gluten free if needed); 1 package small corn or flour tortillas (gluten free if needed); 2 (15 oz.) cans black beans, drained but not rinsed; 3 cups shredded Mexican cheese blend (vegan if desired); 1 (14 oz.) package frozen fire roasted bell peppers and onions, defrosted; 1/4 cup sliced black olives (optional); 3 green onions, sliced for garnish; 1-2 avocados, sliced for serving (or guacamole); sour cream (optional)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Author : Marina Delio

dinner entree mexican

Ingredients

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1 (12 oz.) jar of mild red enchilada sauce (gluten free if needed)1 package small corn or flour tortillas (gluten free if needed)2 (15 oz.) cans black beans, drained but not rinsed3 cups shredded Mexican cheese blend (vegan if desired)1 (14 oz.) package frozen fire roasted bell peppers and onions, defrosted1/4 cup sliced black olives (optional)3 green onions, sliced for garnish1-2 avocados, sliced for serving (or guacamole)sour cream (optional)

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Instructions

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Step 1

Preheat the oven to 375 degrees F.

Step 2

Coat the bottom of a 9x12" baking dish with a layer of enchilada sauce. Top with a layer of tortillas, cutting if needed to cover the dish. Top tortillas with all of the beans. Sprinkle with 1/2 cup of the cheese and all of the peppers and onions.

Step 3

Sprinkle a little more cheese over the top and cover with a second layer of tortillas, cutting and fitting them like puzzle pieces. Cover the tortillas with enchilada sauce. Most of the sauce should be used. Sprinkle 1 cup of cheese over the top and arrange olives on the cheese, if using.

Step 4

Bake for 30 minutes or until bubbly.