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Easy Vegetarian Enchilada Casserole


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Vegetarian Enchilada CasseroleThis enchilada casserole uses only a few ingredients and can easily be modified to your tastes (even meat it you want). It's a fun recipe to play around with.

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Total Time: 45 minutes

Yield: 8-10 servings

Ingredients:

Steps:

  1. Preheat oven to 350 degrees F. Pour some enchilada sauce into the bottom of an 11 x 16 casserole pan. NOTE: You can use a 9 x 13 pan instead.
  2. enchilada sauce in pan
     
  3. Layer the bottom of the pan with corn tortillas.
  4. layer of tortillas
     
  5. In a bowl, combine the black beans, pinto beans, and corn. Put the refried beans into another bowl and heat up slightly in the microwave (this makes them easier to spread out).
  6. bean and corn mixture
     
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  7. Spread 1/2 of the bean and corn mixture over the tortillas.
  8. add bean and corn mixture
     
  9. Drop small spoonfuls of refried beans all over the layer.
  10. add refried beans
     
  11. Top with grated cheese.
  12. add cheese
     
  13. Spoon enchilada sauce over the cheese.
  14. add enchilada sauce 2
     
  15. Top with a layer of tortillas. (I like to tear up tortillas to cover up any gaps between them.)
  16. layer of tortillas 2
     
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  17. Spoon enchilada sauce over the tortillas and spread it out to completely coat them.
  18. spread on enchilada sauce
     
  19. Repeat layers of corn and beans, refried beans, grated cheese, and enchilada sauce.
  20. add enchilada sauce 3
     
  21. Top with a final layer of tortillas.
  22. top with enchilada sauce
     
  23. Spoon enchilada sauce over the top and sprinkle with grated cheese.
  24. add cheese 2
     
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  25. Bake at 350 degrees F for 30-35 minutes or until sauce and cheese are bubbly.
  26. baked enchilada casserole
     

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