Ingredients
- Corn Tortillas
- Black Beans
- Canned Corn
- Enchilada Sauce
- Shredded Cheese (Cheddar or Monterey Jack)
- Diced Vegetables (bell peppers, onions, zucchini)
Instructions
- In a bowl, combine black beans, corn, diced vegetables, and enchilada sauce.
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Layer corn tortillas at the bottom of the dish.
- Spread half the black bean mixture over tortillas, drizzle with more sauce, and add cheese. Repeat layers.
- Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until cheese is bubbly.
- Let cool before serving.
Notes
- Add chili powder or jalapeños for extra spice.
- Other vegetables like spinach or mushrooms can be included.
- Experiment with different cheeses.
- Assemble ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg