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Vegetarian Black Bean Enchilada Casserole

Aberdeen's Kitchen
  • minutes
  • Serves

INGREDIENTS

2 15 ounce cans

Black beans

1

Cilantro, Fresh

1 1/2 cups

Corn, sweet yellow cooked kernels

1

Green bell pepper

1

Green onion

1

Red bell pepper

1 tbsp

El pato or your favorite jalapeno sauce

24

Corn tortillas

2 cups

Cheddar cheese and monterey jack cheese blend

3 1/2 cups

Enchilada sauce, red