This enchilada casserole recipe is totally delicious. It’s Thursday, so indulge.
Ingredients
3 zucchini, large dice
1 onion, diced
8 oz. cremini mushrooms, sliced
1 red bell pepper, diced
1 14-oz. can black beans, rinsed and drained
1 cup frozen corn
4 cloves garlic, 1 minced and 3 whole
1 jalapeño
4 tablespoons olive oil
1/4 cup cilantro, chopped
2 green onions, sliced
1 tablespoon coriander
2 tablespoons cumin
3 cups salsa
8 blue corn tortillas
3 cups white cheddar cheese
1/4 teaspoon salt
1/2 teaspoon pepper
Sour cream
Directions
Preheat oven to 400 degrees. Toss whole garlic cloves, jalapeño, onions, bell pepper, zucchini, and mushrooms with olive oil, coriander, cumin, chopped garlic, salt and pepper. Place in oven and roast for 30-40 minutes. Place jalapeño in a bag for about 10 minutes. Meanwhile remove the 3 roasted garlic cloves from the pan and mince. Put frozen corn into a pan and sauté until they are slightly golden brown. Remove jalapeño from bag, peel then deseed and chop it up. Mix the corn, beans, garlic and jalapeño into the roasted vegetables. Spray or rub 9×13 inch baking dish with olive oil. Pour one cup of salsa into bottom of dish and lay four tortillas on top. You will have to cut them a little to make them fit. Spread half of the vegetable and bean mixture evenly on top of the tortillas and sprinkle with half of the cilantro. Pour 1 cup of salsa on and spread it around evenly. Top with 1 1/2 cups of cheese. Repeat the layers beginning next with tortillas and ending with cheese. Bake for 25-30 minutes, until the cheese is melted. Cut and serve with sour cream.
Image and recipe via From A Little Yellow Kitchen
