Vegetarian Enchilada casserole
  • 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
  1. preheat oven at 350 degrees
  2. add all beans, chopped vegetables, rotell, and seasonings into a bowl
  3. grease casserole dish/pan
  4. dip corn tortillas in enchilada sauce and begin covering the bottom of pan
  5. after pan is covered in tortillas, layer on the bean/veggie mixture
  6. cover this layer with shredded cheese
  7. repeat the last two steps until you have used up all of the tortillas and bean/veggie mixture
  8. garnish the last layer of casserole with olives cheese and vegetables of choice
  9. put pan in oven and bake for 35-45 minutes or until golden brown on top
  10. let sit for ten minutes and serve
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...