The enchilada casserole is a delightful twist on traditional Mexican enchiladas . Originating from Mexico , enchiladas are known for their versatility and rich cultural heritage, often celebrated in various forms across regions. This vegetarian and eggless version maintains the essence of its origins while offering a hearty meal suitable for everyone.
Let's get cooking and bring a piece of Mexican culinary magic to your table. Gather the following ingredients To make this enchanting dish, gather one can of black beans (drained, rinsed), two cups shredded cheese (any vegetarian variety), one cup corn kernels (fresh or frozen), two cups enchilada sauce, 12 small corn tortillas, one large onion (finely chopped), two cloves garlic (minced), one bell pepper (diced), one teaspoon cumin powder, salt to taste, and fresh cilantro for garnish. Prepare the vegetable mix Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a skillet over medium heat, saute onion, garlic, and bell pepper until they become soft and fragrant, taking about five minutes. Then add the black beans, corn kernels, cumin powder, and salt to the skillet. Cook for another five minutes until everything is well combined.
This mixture will form the flavorful base of your casserole. Layering the casserole In a baking dish approximately nine by 13 inches in size, spread a thin layer of enchilada sauce on the bottom. Place four corn tortillas over the sauce, overlapping them slightly to cover the surface.
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