Empty My Fridge
Vegetarian Enchilada Casserole
Ingredients
- Oil1 tbsp
- Onion1 cup
- Bell pepper1 cup
- Jalapeño chili1
- Garlic3
- Black bean · canned15 oz
- Enchilada sauce10 oz
- Sweet corn · frozen1 cup
- Chili powder1 tsp
- Cumin · ground½ tsp
- Corn tortilla6
- Cheese · shredded1 cup
- Cilantro½ cups
- Avocado1
- Sour cream½ cups
- Lime1
Instructions
- Preheat the oven to 400°F.
- Heat the oil in an 11-inch cast-iron or ovenproof skillet over medium-high heat. Cook the onion and peppers, stirring, until tender, 2-3 minutes.
- Add the garlic and jalapeño and cook for another minute.
- Stir in the corn, beans, enchilada sauce, chili powder and cumin, then stir in the tortilla strips.
- Simmer uncovered over medium heat until the tortilla strips soften, 3-5 minutes.
- Sprinkle the cheese on top and bake uncovered until the sauce is bubbling and the cheese has melted, 5-7 minutes.
- Garnish with cilantro.
Summarized from Ministry of Curry's video. Watch it for the details.
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GarlicOnionCheeseBell pepperLimeSour creamTortillaSweet corn
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