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Vegetarian Black Bean Enchilada Casserole

Vegetarian Black Bean Enchilada Casserole: Comfort in Every Bite

A delicious Vegetarian Black Bean Enchilada Casserole offers comfort and nutrition in every bite, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 41 minutes
Cooling Time 5 minutes
Total Time 56 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 can Black Beans Canned beans provide a trusty protein base.
  • 1 cup Corn Kernels Fresh or frozen options work well.
  • 1 can Diced Tomatoes with Green Chiles Choose low-sodium for a healthier option.
  • 2 cups Enchilada Sauce Store-bought saves time, homemade elevates freshness.
  • 12 pieces Corn Tortillas Consider gluten-free if dietary preferences require.
  • 1 Onion Sautéed for a robust flavor boost.
  • 1 Bell Pepper Any color adds sweetness and vibrant visuals.
  • 1 teaspoon Ground Cumin Key spice for enchilada experience.
  • 1 teaspoon Chili Powder Contributes heat; adjust based on spice preference.
  • 1 teaspoon Garlic Powder Convenient and consistent flavor; fresh garlic can be used.
  • 2 cups Shredded Cheese (Cheddar or Monterey Jack) Swap for vegan cheese if needed.
  • 1/4 cup Fresh Cilantro Can be omitted if not preferred.
  • 1 teaspoon Salt Essential for seasoning; adjust to your taste.
  • 1/2 teaspoon Pepper Essential for seasoning; adjust to your taste.

Equipment

  • large skillet
  • mixing bowl
  • 9x13-inch baking dish

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C). Gather your ingredients for a smooth experience.
  2. In a large skillet, heat oil over medium heat. Sauté onion and bell pepper for about 5 minutes.
  3. Sprinkle in ground cumin, chili powder, and garlic powder. Stir constantly for about 1 minute.
  4. Combine the sautéed vegetables with black beans, corn, and diced tomatoes in a mixing bowl.
  5. Grease a 9x13 inch baking dish. Spread a layer of enchilada sauce, followed by a layer of corn tortillas.
  6. Spread half of the black bean mixture over the tortillas and top with shredded cheese.
  7. Repeat with another layer of corn tortillas, remaining black bean mixture, and a sprinkle of cheese.
  8. Add a final layer of tortillas and cover with remaining enchilada sauce.
  9. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes.
  10. Let the casserole cool for 5-10 minutes before serving, then garnish with fresh cilantro.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 20mg

Notes

Ensure to layer evenly for the best texture and avoid a soggy casserole. Allow to cool before slicing for clean cuts. Use low-sodium canned goods for healthier options.

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