We're starting to get incredibly busy and anything we can do to simplify the dinner process is incredibly helpful. This casserole can be made ahead and then frozen. It was pretty easy to put together though, so if you wanted to put it together and then bake the casserole, it would be a pretty easy dinner.
Recipe from Spoonful.
-2 14oz cans of enchilada sauce
-6 corn tortillas
-2 1/2 cups mexican cheese blend, divided
-1 cup frozen corn kernels
-1-15 ounces can black beans, drained
-1 medium red bell pepper, diced
-1/2 teaspoon onion powder
-1/2 teaspoon cumin powder
-1/2 teaspoon kosher salt
-1/4 teaspoon garlic powder
Preheat oven to 350° F.
In a large bowl mix together the black beans, bell pepper, onion, garlic, cumin powder and salt.
Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with three corn tortillas. As you'll see below, I used two full tortillas and then cut the other in half to line the sides.
Spread half of the bean mixture on top of the tortillas and top with another ½ cup of sauce and a handful of cheese followed by three more tortillas. Repeat one more time, topping the last layer with cheese.
At this point I froze the casserole for 2 weeks. If you freeze the casserole, bake it for 45 minutes, uncovered at 350. If you do not freeze the casserole, bake it for 40 minutes, uncovered at 350.
Dave and I liked this casserole, we were able to eat it for dinner and then for lunch for several days (which is always a bonus for us). All of the veggies made this good, the beans helped to make this filling. I wish I had used more enchilada sauce.