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Vegetable Enchilada Casserole

April @ Girl Gone Gourmet
  • 50 minutes
  • Serves 6

INGREDIENTS

2

Bell peppers

1 14 ounce can

Black beans

1 1/2 tbsp

Coriander

1 cup

Corn, frozen

3 cloves

Garlic

10

Grape tomatoes

4

Green onions

8 oz

Mushrooms

1

Poblano peppers

1/2

Yellow onion

2 tbsp

All-purpose flour

1 tbsp

Chili powder

1 tsp

Kosher salt

3 tbsp

Olive oil

1 tbsp

Cumin

10

Flour tortillas, small

1/3 cup

2% milk

10 oz

Cheddar cheese

1/4 cup

Sour cream

8 oz

Enchilada sauce, jarred