Kamis, 15 Agustus 2019
The air conditioner has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I can lastly reside life back aka I can lastly prepare dinner again. First meal: simple peezy Vegetarian Black Bean Enchilada Casserole. Fast, simple, and delicious! Omit the cheese and you’ve got a vegan situation, but man do I love my cheese.
I make this dish at work but it’s simply no longer fairly the same. Why you ask? El Pato. That’s right. El Pato. This dish desires HEAT! And preschoolers might be iffy on that statement so I skip the El Pato addition. However, I’m a agency believer in spicy mexican meals simply due to the fact come on. Mild? Please. Now I realize no longer everybody agrees, that’s why I separate the sauce and the spice.
Adding the warmth in rather of shopping for a “medium” sauce permits you to manage the warmth within the dish. SO. If you’re no longer into spicy enchiladas, forgo any Jalapeño sauces, aka El Pato. But for those who ARE, then really sense unfastened so as to feature even extra than I did. As is, the recipe has a reasonable quantity of warmth to it, but no longer sufficient to cross WHEW want a pitcher of water (ps drink milk or devour bread with the aid of way of the way, water makes it worse – simply sayin). So if fire degree warmth is your thing, cross for it. Personally, I love it in between.
Vegetarian Black Bean Enchilada Casserole Vegetarian Black Bean Enchilada Casserole
Ergo, this dish is a breeze to customize. Change the warmth to no matter you possibly can handle. Have a few different vegetables you’d want to attempt rather of bell pepper? Go for it. Love cheese? Add extra cheese! This Vegetarian Black Bean Enchilada Casserole so truthfully thrown collectively you’ll be amazed.
VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE
24–28 corn tortillas
3 1/2 cups red enchilada sauce
1 tablespoon El Pato or your favourite Jalapeño sauce
1 red bell pepper, diced
1 inexperienced bell pepper diced
1 1/2 cups candy yellow corn kernels, cooked
2 15 oz can black beans, rinsed and drained
2 cups shredded cheddar cheese and monterey jack cheese blend
Fresh cilantro, diced for garnish
Green onion, thinly sliced for garnish
Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
Combine enchilada sauce and El Pato in a bowl till totally mixed.
Lay 8 tortillas at the backside of the pan (overlapping is fine).
Spread about 1 1/2 cup of the combined sauce onto the tortillas, totally coating them.
Sprinkle half the beans, half the corn, and half the of the bell pepper on ideal of the sauced tortillas and ideal with a third of the cheese blend.
Repeat the layering job beginning back with the tortillas, then upload sauce, then the relaxation of the beans, bell pepper, corn, and one other third of the cheese.
Top this moment layer with one other 8 tortillas. Coat with the closing sauce and sprinkle the relaxation of the cheese on top.
Place within the center rack of the oven for 45 – 55 minutes, till the sauce is bubbling, cheese is melted and the center is cooked through.
Let cool for about 5 minutes. Sprinkle with contemporary cilantro and serve immediately.