Vegan Enchilada Casserole

By mamadukemi

see enchilada sauce and quick queso sauce in cookbook sauces and dips

Ingredients

• Enchilada sauce divided
• 1 15 oz can black beans, drained and rinsed
• 2 cups frozen yellow corn
• 1 4 oz can sliced black olives
• 1 4 oz can diced green chilies
• 12 6-inch corn tortillas, cut in half, divided
• quick queso sauce

Preparation

Step 1

1. prepare enchilada sauce.

2. preheat oven to 330

3. In a mixing bowl, combine beans,corn, half of the black olives, and green chilies.

4. Line the bottom of a 9 inch square casserole dish with 8 tortilla, overlapping edges as needed.

5. Pour a portion of the enchilada sauce over the tortilla slices, ensuring total distribution and that everything is covered.

6. Spoon half of the black bean mixture over the top and pour enchilada sauce over to completely cover. You should have used about 1/3 of the sauce by this point.

7. Add another layer of 8 tortillas slices and cover with sauce.

8. Add the remaining bean mixture and cover with sauce.

9. Add a third top layer of tortillas and cover with the last of the sauce.

10. Sprinkle the remaining sliced olives over top and bake for 30-3 minutes.

11. Meanwhile, prepare Quick Queso Sauce.

12. Spoon sauce generously over plated servings of the casserole.