Vegetarian Enchilada casserole
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
