Vegetarian Enchilada Casserole Recipe

Ingredients

• 1 tablespoon oil
• 1 cup yellow onion (diced)
• 1 cup red pepper (diced)
• 1 jalapeno (diced)
• 3 garlic cloves (minced)
• 15 oz canned black beans (rinsed and drained)
• 10 oz enchilada sauce ()
• 1 cup frozen corn
• 1 teaspoon red chili powder
• 1/2 teaspoon ground cumin
• 6 corn tortillas (6 inches, cut into 1/2-inch strips)
• 1 cup shredded Mexican cheese blend
• 1/2 cup fresh cilantro (finely chopped)
• 1 avocado (peeled and sliced)
• 1/2 cup sour cream
• 1 lime (cut into wedges)

Instructions

1. 1

   Preheat the oven to 400°. Heat oil in an 11-inch cast-iron or an ovenproof skillet over medium-high heat. Add onion and peppers. Cook and stir until tender, 2-3 minutes.

2. 2

   Add garlic, and jalapenos and cook for another minute. Stir in corn, beans, enchilada sauce, chili powder, ground cumin. Stir in tortilla strips.

3. 3

   Simmer, uncovered on medium heat until tortilla strips are softened, 3-5 minutes.

4. 4

   Sprinkle cheese on top. Bake, uncovered until sauce is bubbly and cheese is melted 5 to 7 minutes. Garnish with cilantro.

5. 5

   Serve with a dollop of sour cream, sliced avocados, and a squeeze of lime for a tangy touch.