Black Bean and Vegetable Enchilada Casserole

 

 

Preparation Time:  approximately 15-20 minutes

Cooking Time:  30-45 minutes

Serving Size: 1- 3x3 square (makes 12)

Ingredients

2 TB                olive oil

1                      red onion, diced

2 TB                garlic, chopped

1/2 pound        mushrooms, sliced thick

2                      red bell peppers, diced

1                      zucchini, medium, medium diced

1 ½ cups          brown rice, prepared (per directions on label)

4 oz                 corn, frozen (thawed)

4 oz                 spinach, baby (fresh)

15.5 oz can      NSA* fired roasted tomatoes, diced

1 TB                cumin

2 tsp                 coriander

1 TB                chili powder

2 tsp                 oregano, dried (or 1 TB freshly minced)

2 tsp                 garlic powder

2 tsp                 onion powder

1 tsp                 salt

2 tsp                 sugar, raw granules

2                      green chilies, sliced

2                      jalapeños, diced (optional)

16 oz               black beans, rinsed (NSA* canned or dry prepared)

1 ½ cup                        shredded cheese, cheddar or Monterey jack (part-skim)

6-9                   corn tortillas, baked**

2                      avocados, sliced

Directions

Preheat oven to 350 degrees. Grease a 9x13” baking pan with cooking spray or dabbing a paper towel with olive oil.

Heat the fire roasted tomatoes in a saucepot over medium heat. Add cumin, coriander, chili powder, oregano, and garlic/onion powders. Season with salt and raw sugar as directed or TT. Set aside.

Meanwhile, heat olive oil in a large skillet or braiser/rondeau. Sauté onions and garlic until transluscent; add bell peppers and zucchini and cook until softened slightly. Add mushrooms, corn, and chili peppers and toss together, cooking until slightly soft as well. Set aside.

Layer three tortillas (broken into thirds) on the base of the baking pan. Layer with half of the vegetable mixture. Top with ¾ cup prepared rice followed by half of the beans then a third of the tomato sauce. Repeat again: tortillas, vegetable mixture, rice, beans, and sauce. Top with a third layer of tortilla pieces then the remainder of the sauce followed by jalapeño slices. Top with shredded cheese***. Cover and bake 30-40 minutes until internal temperature of 150 degrees is reached.

Storage and Turn-out

Serve immediately; garnish with avocado slices & cilantro sprig. Can be stored under refrigeration for up to 3 days.

*NSA: no salt added

**You can bake tortillas by placed them single layered on a baking sheet in the over at 300 degrees for about 5-7 minutes. This will dry them out enough so they do not get mushy in the casserole baking process; the goal is to have them provide texture to this dish. Monitor their progress frequently after 5 minutes to prevent burning.

***You may split the cheese into 2 portions, adding a layer of cheese after the first layer of ingredients is placed in the baking pan, leaving the second portion for topping.