Vegetarian Enchilada Casserole Recipe

Mindful and delicious? Say it ain’t so! Test your taste buds with this delicious recipe for vegetarian enchilada casserole made in the Sharp Superheated Steam Countertop Oven.

Ingredients

• 4 cups enchilada sauce (1/2 recipe of my homemade enchilada sauce)
• 12-15 corn tortillas
• 1 tbsp olive oil
• 2 onions medium, minced
• 1/2 tsp sea salt
• 2 bell peppers, chopped (I used 1 green, 1 yellow)
• 2 ears corn (sub 2 cups frozen corn)
• 1 can black beans 15 ounce
• 3 cups cheddar cheese shredded
• cilantro (optional, to garnish)

Instructions

1. In a bowl, add chopped onions and peppers. Drizzle with olive oil and season with sea salt.
2. Add peppers and onions to the broiling tray, and bake at 425 degrees F for 15 minutes.
3. When the veggies are roasted, put them back in the bowl, and add the black beans and corn. Mix to combine.
4. In an 11×11 pan, add 1/4 cup enchilada sauce to the bottom, and then add the first layer of tortillas. If you do not have a pan this size, you can split this recipe into 2 8×8 pans.
5. On top of the tortillas, add a layer of the black bean and veggie mixture. Top with cheese.
6. Repeat until there are 4 layers of tortillas, and 3 layers of veggies, black beans and cheese.
7. On top of the final layer of tortillas, add 1/4 cup sauce and the rest of the cheese.
8. Bake uncovered at 425 for 25 minutes.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 12 servings

Calories 253 kcal

For more delicious recipes by Sunkissed Kitchen, visit her blog here.