Cheesy Black Bean Enchilada Casserole
This Mexican style enchilada casserole is loaded with flavor. Sauteed vegetables, spices and cheese make this casserole absolutely cheesy and delicious.
chopped, or 2 medium ones
sweet red bell peppers
chopped, any colour or assorted
or to taste, minced
store-bought or homemade
ground, or to taste
2 cans, drained
corn tortillas (6-inch)
or monterey jack, or blend, shredded
chopped, for serving, optional
for serving, optional
sliced, for serving, optional
Preheat oven to 350℉ (180℃).
Coat a 9 by 13-inch casserole dish with cooking spray and set aside.
Mix together onion, pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat.
Cook, stirring constantly for 3 to 5 minutes.
Place 6 tortillas at bottom of 9" x 13" baking dish overlapping them if needed.
Spread half of bean mixture evenly over tortillas and sprinkle half of cheese over bean mixture.
Repeat layering with remaining tortillas, bean mixture and cheese.
Cover with foil and bake for 15 to 20 minutes, until cheese has been melted and heat through.
Carefully remove foil and serve warm.
Garnish with tomatoes, sour cream and olives if desired.