Vegetarian Black Bean Enchilada Casserole

Step 1

Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.

Step 2

Combine enchilada sauce and El Pato in a bowl until fully mixed.

Step 3

Spread about 1/2 a cup on the bottom of the pan.

Step 4

Lay 6-8 tortillas on the bottom of the pan (overlapping is fine).

Step 5

Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them.

Step 6

Sprinkle half the beans, half the corn, and half the of the bell pepper on top of the sauced tortillas and top with a third of the cheese blend.

Step 7

Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another third of the cheese.

Step 8

Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.

Step 9

Place in the middle rack of the oven for 45 - 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.

Step 10

Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.