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 your oven to 375°F (190°C).
2. 2In a large bowl, combine the 2 15-oz cans of black beans (rinsed and drained), 1 cup of frozen corn, 1/2 medium red onion (diced), and 1/2 medium green bell pepper (diced).
3. 3Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil.
4. 4Spread a thin layer of the 2 28-oz cans of enchilada sauce on the bottom of the prepared baking dish.
5. 5Arrange 4 corn tortillas in a single layer over the sauce, overlapping them slightly as needed to cover the bottom.
6. 6Spread half of the black bean and corn mixture evenly over the tortillas. Drizzle about one-third of the remaining enchilada sauce over this mixture, and sprinkle with 1 cup of the dairy-free cheddar-style cheese shreds.
7. 7Repeat the layering process: place another 4 corn tortillas over the cheese, spread the remaining black bean and corn mixture on top, drizzle with another third of the enchilada sauce, and sprinkle with the remaining 1 cup of dairy-free cheddar-style cheese shreds. Top with the final 4 corn tortillas and the rest of the enchilada sauce.
8. 8Bake in the preheated oven for 30-35 minutes, or until the casserole is heated through and the dairy-free cheese is melted and bubbly. You should see the sauce gently bubbling around the edges.
9. 9Let the enchilada casserole stand for 10 minutes before cutting and serving. This allows the layers to set, making it easier to serve. Garnish with 1/4 cup of chopped cilantro before serving.

Substitutions

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