Description
A delicious and hearty vegetable enchilada lasagna that combines layers of sautéed vegetables, black beans, and cheese.
Ingredients
Scale
- 2 tablespoons Olive oil
- 2 cloves Garlic, chopped
- 1 Onion, chopped
- 2 Bell peppers, any color
- 6 to 8 Mushrooms, chopped
- 1 Jalapeno, sliced
- to taste Salt
- 1 can Black beans, drained and rinsed
- ¾ cup Frozen corn
- 1 ½ cups Cilantro lime rice, cooked, optional
- 28 oz Enchilada sauce, store-bought
- 12 6-inch Tortillas, flour or corn
- 3 cups Mexican cheese blend
- ⅓ cup Sour cream
- to taste Avocado or guacamole
- to taste Tortilla chips
- to taste Cilantro
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 casserole dish.
- In a large non-stick pan, heat 2 tablespoons of olive oil over medium heat and sauté chopped onion and garlic for 3–4 minutes until tender.
- Add chopped bell peppers, mushrooms, and sliced jalapeno, cooking for another 3–5 minutes until softened.
- Spread a layer of enchilada sauce on the bottom of the casserole dish. Layer 3 tortillas slightly overlapping.
- Spoon half of the sautéed vegetable mixture over tortillas, add black beans, corn, 1 cup enchilada sauce, and 1 cup cheese on top.
- Repeat the layering with remaining ingredients, finishing with 1 cup of cheese on top.
- Bake in the preheated oven for 25–30 minutes until the cheese is bubbling and golden.
- Let it rest for a few minutes before garnishing with cilantro and serving alongside guacamole, sour cream, and tortilla chips.
Notes
- This dish can be made ahead and reheated.
- Feel free to add other vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg