Black Bean and Corn Enchilada Casserole

Ingredients

• 12 Corn tortillas
• 2 15-oz cans Canned black beans, rinsed and drained
• 1 cup Frozen corn
• 2 28-oz cans Enchilada sauce
• 2 cups Dairy-free cheddar-style cheese shreds
• 1/2 medium Red onion, diced
• 1/2 medium Green bell pepper, diced
• 1 tablespoon Olive oil
• 1/4 cup Cilantro, chopped

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large bowl, combine black beans, corn, red onion, and green bell pepper.
3. 3Lightly grease a 9x13 inch baking dish.
4. 4Spread a thin layer of enchilada sauce on the bottom of the dish.
5. 5Layer 4 corn tortillas, overlapping as needed, over the sauce.
6. 6Spread half of the black bean mixture over the tortillas, then drizzle with enchilada sauce and sprinkle with 1 cup of dairy-free cheese.
7. 7Repeat layers: tortillas, remaining black bean mixture, enchilada sauce, and remaining dairy-free cheese.
8. 8Bake for 30-35 minutes, or until heated through and the cheese is melted and bubbly.
9. 9Let stand for 10 minutes before cutting and serving. Garnish with cilantro.

Substitutions

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