Ingredients
Scale
- 2 cups mixed vegetables: Use a combination of bell peppers, zucchini, and onions for a colorful and flavorful mix.
- 1 can black beans: Drained and rinsed for the perfect protein boost.
- 1 cup corn: Use either frozen or canned, depending on what you have at hand.
- 2 cups enchilada sauce: Choose your favorite store-bought sauce or make your own for an authentic flavor.
- 8 corn tortillas: These form the layers of your casserole, adding a delightful texture.
- 1 1/2 cups shredded cheese: Use cheddar or a Mexican blend for a melty, cheesy goodness.
- 1 tsp cumin: For a warm, earthy spice.
- 1 tsp chili powder: To add just the right amount of heat.
- Salt and pepper: To taste, enhancing all the flavors.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the veggie mixture: In a large bowl, combine the mixed vegetables, black beans, corn, cumin, chili powder, salt, and pepper. Mix well to ensure even distribution of the spices.
- Layer the baking dish: Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
- First layer of tortillas: Place four corn tortillas over the sauce, covering the base.
- Add the veggie layer: Spread half of the veggie mixture over the tortillas, ensuring an even layer.
- Sprinkle cheese: Add 1/2 cup of shredded cheese over the veggie layer for a melty texture.
- Repeat the process: Add another layer of tortillas followed by the remaining veggie mixture and another 1/2 cup of cheese.
- Top it off: Place the last four tortillas on top, pour the remaining enchilada sauce over them, and sprinkle with the rest of the cheese.
- Bake: Place the dish in the oven and bake for 25-30 minutes or until the casserole is bubbly and golden.
- Cool and serve: Let the casserole cool for a few minutes before serving to allow the flavors to meld and the layers to set.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 9g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g