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This vegetarian enchilada casserole is basically like a Mexican lasagna – layers of hearty corn tortillas filled with black beans, corn, peppers, green chiles, and plenty of shredded cheese! Garnish with a drizzle of sour cream and fresh chopped cilantro for a family dinner your kids will love!
Ingredients for 15 servings
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 red pepper, diced
- 4 cloves garlic, thinly sliced
- 1.5 teaspoons cumin
- 1.5 teaspoons chili powder
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 (7 oz.) can fire roasted diced green chiles
- 1 (28 oz.) can enchilada sauce
- 12 corn tortillas
- 8 oz. shredded pepperjack cheese, divided
- Kosher salt
- fresh cracked pepper
Garnish:
- fresh chopped cilantro
- sour cream
- diced tomatoes
- sliced jalapeno
