Black Bean and Corn Enchilada Casserole

Name: Black Bean and Corn Enchilada Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 8 pcs Corn tortillas; 400 g black beans; 200 g corn; 400 ml enchilada sauce; 100 g vegan cheese; 150 g onion; 150 g bell pepper; 10 g garlic; 15 ml olive oil; 5 g cumin; 5 g chili powder; 10 g cilantro; 3 g salt; 1 g pepper

A layered enchilada casserole with black beans, corn, and a spicy enchilada sauce, topped with vegan cheese. Perfect for a crowd and easy to make ahead.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 14 g
Fat: 12 g
Carbs: 65 g

Ingredients

for 4 servings

Corn tortillas8 pcs
black beans400 g
corn200 g
enchilada sauce400 ml
vegan cheese100 g
onion150 g
bell pepper150 g
garlic10 g
olive oil15 ml
cumin5 g
chili powder5 g
cilantro10 g
salt3 g
pepper1 g

Method

4 steps

Heat olive oil in a pan over medium heat, add diced onion, bell pepper, and minced garlic, and sauté until softened.
Stir in the black beans, corn, cumin, chili powder, salt, and pepper, cooking for 3 minutes.
In a baking dish, layer the corn tortillas, the bean and vegetable mixture, and a portion of the enchilada sauce, repeating until ingredients are used.
Top the casserole with vegan cheese and bake at 190C for 25 minutes, then garnish with fresh cilantro before serving.