PCC Black Bean and Corn Enchilada Casserole

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Dice 1/4 of the onion. Cut the remaining 1/4 onion into strips.

To make sauce, sauté diced onions and minced garlic in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add crushed tomatoes, water, salt, chipotle powder, paprika, cumin and oregano. Let simmer for at least 15 minutes. Cool.

To make filling, sauté sliced onions and both bell peppers in 1 tablespoon oil over medium heat until soft, about 8 to 10 minutes. Mix with beans, corn, and green chilies.

Preheat oven to 350º F.

Dip the tortillas in the sauce.

Assemble layers in a large casserole pan by first covering the bottom with tortillas, then adding a layer of filling and then sprinkling with cheese. Repeat layers two more times, ending with a topping of cheese.

Cover and bake until casserole reaches an internal temperature of 165° F and the top is lightly browned, about 30 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: black beans, corn

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