Vegetarian Black Bean Enchilada Casserole Recipe

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24-28 corn tortillas

3½ cups red enchilada sauce

1 tablespoon El Pato or your favorite Jalapeño sauce

1 red bell pepper, diced

1 green bell pepper diced

1½ 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


  1. Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
  2. Combine enchilada sauce and El Pato in a bowl until fully mixed.
  3. Lay 8 tortillas on the bottom of the pan (overlapping is fine).
  4. Spread about 1½ cup of the mixed sauce onto the tortillas, fully coating them.
  5. 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.
  6. Visit Vegetarian Black Bean Enchilada Casserole @ for full instructions.

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