Black Bean Enchilada Casserole

Last week I was really wanting some Tex-Mex food and came up with this lovely dish. This made 4 large servings or 6 smaller ones. This can also be ready in about an hour if you have already made enchilada sauce or have a good oil free store bought one.  The leftovers reheated very easy in the microwave or could be put in individual dishes and reheated in the toaster oven. 

• 6 corn tortillas (these were labeled "super size")
• 1 batch of Dr. McDougall's red enchilada sauce (premade)
• 1/2 tablespoon jalapeno sauce (I love YellowBird)
• 1 small green bell pepper, diced
• 3/4 cup frozen corn kernels
• 1 15-ounce can black beans, rinsed and drained
• 1 cup Daiya cheddar shreds
• 1 2.25-ounce can sliced black olives, drained
• Garnish: fresh cilantro, avocado, sour cream, salsa, lettuce, lime juice, pickled red onion

Use a 9x9 casserole dish. Preheat oven to 375F. Cover the bottom with a single layer of tortillas, cut to fit your dish.

Use about 1/3 of your sauce and cover the tortillas.

Layer half the beans, half the corn, half the bell pepper and half the olives topped by a third of the cheese shreds.

Repeat layers: tortillas, sauce, beans, corn, bell pepper, olives and cheese. Top the second layer with the remainder of your sauce and cheese.

Place in toaster oven (or regular oven) 45 minutes or until it's bubbling and hot.

Let stand for 5-7 minutes before cutting. This is a good time to prep your garnishes.

Serve with the garnishes you enjoy. I love making a side salad if you will: torn lettuce, salsa, sour cream, pickled red onions and a cubed or sliced avocado. I always have homemade jalapeno slices to serve with any Tex-Mex meal.

Enjoy!!!!