Veggie mexican layered casserole –Alright, food adventurers! If you’re looking to impress your friends, family, or even that cute neighbor you can’t stop eyeing from across the street, then hold onto your spatulas because we are diving into the world of cheesy, saucy, vegetarian goodness with this Vegetarian Enchilada Casserole! It’s the dish that says “I like you” while simultaneously suggesting “I care about your health.”
Behold the Masterpiece
One glance at this beauty, and your taste buds are going to start a dance party. Feast your eyes on this vibrant Vegetarian Enchilada Casserole:
Ingredients: Get Ready to Gather!
Let’s round up our fantastic ingredients, shall we? Here’s what you’ll need for this epic fiesta on a plate:
- 1 can of black beans (drained and rinsed)
- 1 can of corn (drained)
- 1 cup of shredded cheese (cheddar, mozzarella – your pick!)
- 2 cups of enchilada sauce (store-bought or homemade, I won’t judge)
- 8 corn tortillas (or flour if you’re a rebel)
- 1 red bell pepper (chopped)
- 1 small onion (diced)
- 1 teaspoon of cumin
- Salt and pepper to taste
- A handful of fresh cilantro (for that punch of freshness)
Instructions: Let’s Get Cooking!
Now, let’s roll up our sleeves and get to the good stuff. Here’s how you whip up this cheesy masterpiece:
- Preheat your oven to 375°F (190°C). Trust me, you want this casserole to be hot like your favorite summer day.
- In a large pan, sauté the diced onion and chopped bell pepper until they’re soft and starting to look like they want to party (about 5 minutes).
- Add in the black beans, corn, and cumin. Stir it all up like you’re trying to impress someone at a cooking competition. Season with salt and pepper to taste.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Because let’s be real, we don’t want this culinary beauty to stick.
- Layer 4 corn tortillas on top of the sauce, followed by half of your veggie mixture and a sprinkle of cheese.
- Repeat the layering with more tortillas, another layer of veggie mix, more sauce, and top it all off with generous cheese.
- Cover with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until it’s all bubbly and golden.
- Finally, let it cool for a few minutes (if you can resist) and serve it up with fresh cilantro on top.
And there you have it! A Vegetarian Enchilada Casserole that will make you the superstar in any kitchen—complete with all the cheesy goodness and none of the guilt. Enjoy your culinary creation!
