Vegetarian Enchilada Casserole
Source of Recipe
Internet
List of Ingredients
VEGETARIAN ENCHILADA CASSEROLE
6-8 20 MINUTES 40 MINUTES 1 HOUR
1 15-ounce can black beans, drained
1 green bell pepper, small diced
5 cloves garlic, minced
1/2 onion, small diced
1 jalapeno, minced
2 cups shredded mozzarella cheese, divided
1 teaspoon salt
Pepper to taste
1 pound queso fresco (I used 10 oz pkg)
1 28-ounce can enchilada sauce (didn't use all of it)
6 to 8 corn tortillas (used 6)
Recipe
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, mix black beans, bell pepper, garlic, onion, jalapeno, 1 cup mozzarella, salt and pepper. Crumble the queso fresco into large chunks and fold into mixture.
Pour enchilada sauce in a wide, shallow bowl. Dip tortillas into sauce, coating generously.
Line the bottom of a baking dish with the dipped tortillas. Spread half of the black bean mixture on top. Evenly pour half of the enchilada sauce on top. Make another layer of dipped tortillas and the remaining black bean mixture. Pour on the remaining enchilada sauce and top with the remaining mozzarella.
Bake for 40 minutes to an hour, until top is golden brown.
Cool for 5 minutes. Serve with sour cream, fresh cilantro and extra cheese!
|
|
member logon
