Black Bean Enchilada Casserole

These have become a family favorite. My college roommate and I served them to a vegetable-phobic friend of ours, whose happily surprised response was, "Whoa, I guess vegetables can taste good, under the right circumstances!" You can roll the enchiladas individually, as is traditionally done, but we've found that they hardly ever stay that way by the time they reach your plate, so we keep life simple and just build layers.

[GF] This recipe is gluten-free as long as you make sure your corn tortillas are gluten-free. (Beware, some are not! Some are not even vegan. Read those labels, folks!)

[V] This recipe is vegan if you choose the right cheese. GoVeggie brand makes some that are vegan and some that are simply lactose-free but include whey, which is still derived from milk and therefore not vegan. Make sure you choose a GoVeggie or Daiya (or other brand of your choice) cheese that is actually vegan.

If you don't need this to be gluten-free, you could substitute whole wheat tortillas for the corn tortillas. Either way works.

Ingredients

Equipment

Directions

  1. Over medium heat, heat oil in a large skillet. Saute zucchini, red pepper, and corn for 5 minutes or until tender.
  2. Remove skillet from heat and stir in black beans, tomatoes, and minced onion.
  3. Preheat oven to 350 degrees F. Grease the 9x13 baking dish.
  4. Spread 1/3 of the enchilada sauce or salsa evenly over the bottom of the baking dish.
  5. Assemble the layers like this, starting at the bottom, after the sauce:
    • Tortillas (broken into pieces so they lay out flat in a single layer, completely covering the dish)
    • 1/2 veggie mixture
    • 1/3 cheese
    • 1/3 remaining sauce
    • Tortillas
    • Remaining veggie mixture
    • 1/2 remaining cheese
    • 1/2 remaining sauce
    • Remaining tortillas
    • Remaining sauce
  6. Cover with aluminum foil. Bake at 350 degrees F for 30 minutes.
  7. Remove foil, top with remaining cheese, and bake uncovered for 10 more minutes.

Source: Inspired by Cooking Light's Black Bean, Corn, and Zucchini Enchiladas recipe on myrecipes.com.