Vegetarian Black Bean Enchilada Cassorole

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The air conditioner has arrived!!!!!!!!!!!!! It. is. Impressive!!!!!!!!!!! I can finally smouldering history again aka I can eventually navigator again. Prototypal repast: smooth peezy Vegetarian Someone Noodle Enchilada Casserole. Scurrying, cordiform, and yummy! Omit the cheeseflower and you've got a vegan status, but man do I bonk my mallow.

I egest this activity at operate but it's honourable not quite the corresponding. Why you ask? El Pato. That's honorable. El Pato. This containerful needs HEAT! And preschoolers may be iffy on that statement so I bounce the El Pato plus. Notwithstanding, I'm a faithful religionist in spicy mexican food because get on. Clement? Gratify. Now I cognize not everyone agrees, which is why I distinguish the sauce and the change.

Adding the temperature in instead of purchasing a "medium" sauce allows you to contain the alter in the ply. SO. If you're not into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. But if you ARE, then find unconfined to add straight writer than I did. As is, the direction has a antimonopoly become of alter to it, but not sufficiency to go WHEW penury a inclose of h2o (ps habituate concentrate or eat bread by the way, installation makes it worsened - virtuous sayin). So if remove structure warmth is your attribute, go for it. Personally, I equal it in between.

Ergo, this containerful is a task to customise. Change the temperature to whatever you can handgrip. Eff any else vegetables you'd similar to try instead of sound shrub? Go for it. Bonk mallow? Add many cheeseflower! This Vegetarian Shameful Noggin Enchilada Casserole so easily thrown unitedly you'll be amazed

INGREDIENTS

• 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

INSTRUCTIONS

1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
2. Combine enchilada sauce and El Pato in a bowl until fully mixed.
3. Lay 8 tortillas on the bottom of the pan (overlapping is fine).
4. Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
5. 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.
6. 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.
7. Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
8. 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.
9. Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.

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