Vegetarian Black Bean Enchilada Bake
A hearty oven-baked dish featuring black beans, corn, and diced tomatoes, perfect for a fulfilling vegetarian meal.
Ingredients
Main Ingredients
- 1 can (15 oz) Black beans, drained
- 1.5 cups Corn
- 1 can (14.5 oz) Diced tomatoes, drained
- 2 cups Enchilada sauce
- 8 small Corn tortillas
- 1.5 cups Mexican cheese, shredded or thinly sliced
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Cumin
- to taste Salt Add after adding sauces and cheese
Instructions
Preparation
- Measure all ingredients before starting. Thaw frozen ingredients and drain canned ingredients as needed.
- Lightly grease a 9-by-13-inch baking dish.
Assembly and Baking
- Preheat your oven to 375°F.
- In a bowl, mix together the black beans, corn, diced tomatoes, and cumin until well combined.
- In the greased baking dish, layer the corn tortillas, followed by the bean mixture, enchilada sauce, and a sprinkle of cheese. Repeat layers until all ingredients are used.
- Top with any remaining cheese and bake for 20 minutes, or until everything is bubbly and golden.
- Continue baking as necessary until the center is hot and edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
Notes
Taste the cooked filling before adding more seasoning; adjust gradually due to varying salt levels in ingredients. Serve with a green salad or steamed vegetables.