Description
Warm and comforting Veggie Enchilada Casserole featuring layers of colorful vegetables and cheese, perfect for chilly nights.
Ingredients
- 2 cups corn tortillas
- 1 can black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1 cup onion, diced
- 2 cups spinach, chopped
- 1 can enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté the onion and bell peppers over medium heat until they become soft and fragrant.
- Add the chopped spinach, black beans, cumin, chili powder, and salt to the pan. Mix well and cook for an additional 2-3 minutes until the spinach wilts.
- In a large baking dish, layer corn tortillas, followed by the vegetable mixture, enchilada sauce, and a sprinkle of cheese.
- Repeat the layers until all the ingredients are used up, ensuring that the final layer consists of cheese on top.
- Bake for 25-30 minutes or until the cheese bubbles and turns a lovely golden brown.
- Allow the casserole to cool slightly before serving.
Notes
Refrigerate leftovers within two hours and consume within 3 to 4 days. For longer storage, freeze tightly wrapped portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican