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VEGETABLE BLACK BEAN ENCHILADA CASSEROLE

Such a delicious crowd pleaser! The meat eaters won't even notice that all proteins are from plants.
Course Main Course
Servings 8

Ingredients

  • 12-18 corn tortillas
  • 2 1/2 cups red enchilada sauce my recipe or store bought
  • 1 bottle Salsa Verde I like the mild Herdez brand

Mix together in a bowl for first layer

  • 2 cups handfuls of kale, chopped and sautéed
  • 1 red bell pepper diced and roasted
  • 1 yellow bell pepper diced and roasted
  • Small butternut squash cut into one-inch squares and roasted
  • 1 1/2 cups sweet yellow corn kernels cooked (frozen is fine)

Mix together in a bowl for second layer

  • 2 medium zucchini cut in pieces and roasted
  • 2 medium yellow squash cut into pieces and roasted
  • 3 cups cooked black beans or 15 oz can black beans, rinsed and drained
  • 2 cups shredded cheddar cheese and jack cheese shredded and mixed together (or more, if you like cheesey; we grated 2 blocks of each and used it all)

Toppings

  • Guacamole my recipe or buy
  • Lime crema or Sour Cream my recipe or buy
  • Pico de Gallo my recipe or buy
  • Fresh cilantro chopped for garnish

Instructions

Instructions

  • Make enchilada sauce or buy if you have a red enchilada sauce you like.
  • Preheat oven to 375˚F. Spread a 9X13inch casserole dish with ½ cup red sauce and set aside.
  • Get out two sheet pans with 2-inch border and cover with parchment paper.
  • Cut up squash and peppers, spread out on one of the sheet pans. Spray with avocado or olive oil, stirring to coat, and put in oven to roast. Sauté kale. Put kale and corn in bowl. Check the vegetables in the oven after 20 minutes; continue cooking until vegetables are starting to brown a little. Add to kale and corn.
  • Cut up zucchini and yellow squash. Put the squash on second sheet pan and spray with oil, stirring slightly to coat. Put in oven to roast, checking after 20 minutes. Cook until the squash turns slightly brown. Put black beans in a bowl and add squash when cooked.
  • Cut tortillas into squares by cutting off the curves of the circle. Lay 6 tortilla squares on the bottom of the pan (overlapping is fine if you don’t cut the tortillas into squares). Use the left-over pieces for the middle layer of tortillas.
  • Spread about 1 cup or more of the red sauce onto the tortillas, fully coating them.
  • Spread kale, corn, squash mixture over first layer of tortillas. Top with 1/3 of the cheese.
  • Repeat the layering process using the tortilla pieces for the middle layer of tortillas (or 6 overlapping whole tortillas if you didn’t cut), cover with salsa verde, then add the beans, zucchini and yellow squash. Add another third of the cheese.
  • Top this second layer with another 6 tortilla squares. Coat with the remaining red sauce and sprinkle the rest of the cheese on top.
  • Place in the middle rack of the oven for 45 - 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
  • Let cool for about 5 minutes. Serve with your choice of topping, such as chopped cilantro, pico de gallo, guacamole and lime crema.