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Vegetable Enchilada Casserole

Kelly Hutchinson
  • minutes
  • Serves 8

INGREDIENTS

Enchilada sauce recipe or 15 oz can enchilada sauce

1 cup

corn, fresh or frozen

1

green pepper, roughly chopped

8 oz

bella mushrooms, roughly chopped

1 tbsp

extra virgin olive oil (optional)

salt and pepper,

1/2 tsp

dried oregano

15 oz

black beans, canned or cooked

15

corn tortillas

1 cup

shredded cheddar cheese or vegan cheese sauce recipe