This vegetable enchilada casserole has a creamy, cheesy vegetable filling and, instead of messy rolled tortillas stuffed with filling, everything is stacked together in a baking dish. Easier to make and serve it’s everything you love about enchiladas without all the hassle.
Ingredients for 6 servings
3 tablespoons olive oil
8 ounces sliced mushrooms
½ yellow onion, diced
3 cloves garlic, minced
2 bell peppers (I used red and yellow), diced
1 poblano peppers, diced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 tablespoon chopped cilantro
2 tablespoons all-purpose flour
1/3 cup 2% milk
10 ounces cheddar cheese, shredded
1 (14-ounce) can black beans
1 cup frozen corn
8 ounces jarred enchilada sauce
10-12 small flour tortillas, all except for two torn in half
For Garnish
4 green onions, sliced
1 tablespoon chopped cilantro
1/4 cup sour cream
10-12 grape tomatoes, sliced in half
Read the Instructions here