VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE #cauliflower #vegan #whole30 #vegetarian #breakfast

The forced air system has arrived!!!!!!!!!!!!! It. is. AMAZING!!!!!!!!!!! I can at last live again otherwise known as I can at long last cook once more. First feast: simple peezy Vegetarian Black Bean Enchilada Casserole. Quick, basic, and delectable! Preclude the cheddar and you have a veggie lover circumstance, however man do I cherish my cheddar.

I make this dish at work however it's simply not exactly the equivalent. Why you inquire? El Pato. It's hard to believe, but it's true. El Pato. This dish needs HEAT! What's more, preschoolers might be touchy on that announcement so I skirt the El Pato expansion. In any case, I'm a firm devotee to hot mexican nourishment since please. Gentle? It would be ideal if you Presently I know not every person concurs, which is the reason I separate the sauce and the zest.

Including the warmth in as opposed to purchasing a "medium" sauce enables you to control the warmth in the dish. SO. In case you're not into fiery enchiladas, swear off any Jalapeño sauces, otherwise known as El Pato. Be that as it may, in the event that you ARE, at that point don't hesitate to include significantly more than I. As seems to be, the formula has a considerable lot of warmth to it, however insufficient to go WHEW need a glass of water (ps drink milk or eat bread coincidentally, water exacerbates it – just sayin). So if fire level warmth is your thing, take the plunge. By and by, I like it in the middle.

Also try our recipe : STYLE CHICKPEA TIKKA MASALA #stick #vegan #vegetarian #chickpea #paleo

INGREDIENTS

24–28 corn tortillas
3 1/2 cups red enchilada sauce
1 tablespoon El Pato or your favorite Jalapeño sauce
1 red bell pepper, diced
1 green bell pepper diced
1 1/2 cups sweet 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

INSTRUCTIONS

Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
Combine enchilada sauce and El Pato in a bowl until fully mixed.
Lay 8 tortillas on the bottom of the pan (overlapping is fine).
Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
Sprinkle half the beans, half the corn, and half the of the bell pepper on top of the sauced tortillas and top with a third of the cheese blend.
Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another third of the cheese.
Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
Place in the middle rack of the oven for 45 – 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.

Source : bit.ly/2WAnaOB