Vegetarian Enchilada casserole
CATEGORIES
INGREDIENTS
- Cooking Time: 35-45
- Servings: 5-6
- Preparation Time: 15
- 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