Bean Enchilada Casserole

Easy to make, a vegan bean casserole is delicious and any meat lover I’ve served this to, is impressed! I make for left overs and freeze in individual serving sizes.

6 cups bell pepper, roasted 15 min 350 degrees
1 large yellow onion, diced
4 clove garlic, diced
2 15 oz cans corn, drained and rinsed
2 15 oz cans black beans, drained and rinsed
1 28 oz can tomato sauce
1 10 oz can Rotel
1 tablespoon no-salt seasoning
2 teaspoon cumin
1 package corn tortillas

Using a high powered blender, mix roasted peppers, tom sauce and Rotel until smooth. Set aside. (You’ll probably have extra, I use for other sauces or base for hominy soup.)

Water sauté onion and garlic for 5 min.
Add corn, beans, half tomato sauce mixture, spices and heat through about 15 minutes. (If you have extra, use in hominy soup.)
Using 9×13 lasagna dish, pour about 1.5 cup tom sauce on bottom and spread out. Then layer bean mixture and tortillas until pan is full. Drizzle more tom sauce on top. Bake 30 min at 350.

Serve with fresh guacamole, salsa, lime wedges, chopped cilantro. Enjoy!!


About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

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