Vegetarian Enchilada casserole


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Serves 5-6 | Prep Time 15 | Cook Time 35-45

Why I Love This Recipe

Ever since I became a vegetarian, my family started to jump on this lifestyle with me. So we switched up one of our favorite dinners, Enchilada casserole, and made it into something we could all enjoy, leaving room for leftovers...


Ingredients You'll Need

18 corn tortillas
2 cans enchilada sauce
1 can re-fried beans
1 can black beans
1 can kidney beans
rotell
3 bell peppers
seasonings
smoked paprika
1 onion
shredded cheese
olives
any vegetables of choice


Directions

preheat oven at 350 degrees


add all beans, chopped vegetables, rotell, and seasonings into a bowl


grease casserole dish/pan


dip corn tortillas in enchilada sauce and begin covering the bottom of pan


after pan is covered in tortillas, layer on the bean/veggie mixture


cover this layer with shredded cheese


repeat the last two steps until you have used up all of the tortillas and bean/veggie mixture


garnish the last layer of casserole with olives cheese and vegetables of choice


put pan in oven and bake for 35-45 minutes or until golden brown on top


let sit for ten minutes and serve


Questions, Comments & Reviews



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