Ingredients:
2 cups chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup salsa
1 can enchilada sauce
2 teaspoons ground cumin
3 cups of cooked pinto beans or 2 cans (drained)
1 cup leftover brown rice
12 6-inch corn tortillas
Optional Ingredients:
- 1/2 cup sliced black olives
- Vegan sour cream
- Guacamole
- Vegan cheddar shreds (like Daiya)
Directions:
Preheat the oven to 350 degrees. Combine onion, pepper, garlic, salsa, and cumin in a large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes. Add beans and brown rice and cook for about 3 minutes.
Arrange 6 tortillas in the bottom of a 9" x 13" baking dish, overlapping them as necessary. Spread half of the bean mixture over tortillas and pour half of the enchilada sauce over the top. Repeat layering process with remaining tortillas, bean mixture and enchilada sauce.
Cover the dish with foil and bake for 20 minutes. Carefully remove foil and serve warm. Garnish with black olives, if desired.
Makes 8 servings of enchilada casserole.
Good to Know:
This recipe can be made ahead and kept in the refrigerator. If your dish is glass, be sure to put the cold casserole in the cold oven, then turn on the oven and allow the dish to heat up with the oven to prevent breaking your glass pan.
This is a family favorite and I’ve made it so many different ways. You can add brown rice, use different types of beans, etc. You can also use leftovers as filling for a burrito or taco. It heats up well, too. There is never any of this dish that is wasted because we all love it!