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



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!

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More about: black beans, corn


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