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This Black Bean Enchilada Casserole is one of my fireman’s favorite meals that I make.  And I love that he loves it; it’s cheap, filling and full of flavor.  It’s so tasty that even the manliest of men won’t care that it’s vegetarian.

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Pair it up with some Spanish Rice and/or a salad and you can feed a crowd!  That’s exactly what I’m doing today, my fireman’s brother and his family came to visit us here in the mountains.  (My lovely, yet lactose-intolerant, Sister-in-Law got a cheese-free and vegan version.)  This dish keeps well and can be made a day or so in advance and baked up when you have the time.

Black Bean Enchilada Casserole

Serves 4-6 – cost approx $1.18 per serving

Ingredients

  • 1 lb black beans, cooked and drained – canned beans would be a great time-saving substitute ($.99)
  • 2 cans corn, drained or 2-3 cups frozen corn kernels ($1)
  • 1/4 bunch parsley, minced ($.10)
  • 2 Tbs vegetable oil
  • 10 cloves garlic, minced ($.12)
  • 1 lg onion, medium dice ($.45)
  • 1/2 green bell pepper, medium dice ($.50)
  • 1/2 lb cheese, shredded ($1.25)
  • approx 30 corn tortillas ($.99)
  • 4 Tbs vegetable oil ($.50 est for sauce)
  • 2 Tbs chili powder
  • 1 tsp garlic salt
  • 1/4 cup flour
  • 1 tsp cumin
  • 1 Tbs dry oregano
  • 3 cups vegetable stock

Start by heating the 2 Tbs vegetable oil in a large saute pan and cook the onions, garlic and bell pepper until translucent and fully cooked.  Approx 10 minutes.  Mix with the cooked black beans, corn and parsley.  Now your filling is all done and you can assemble the casserole.

Get a baking dish and start with a layer of tortillas, spoon on about 1/4 of your filling and sprinkle over about 1/4 of your cheese.  Repeat until all the filling is gone, finishing with a tortilla layer and a little bit of cheese.  Now that your casserole is assembled it’s time to make the awesome enchilada sauce!

Heat the 4 Tbs of vegetable oil in a sauce pot.  Stir in all the remaining ingredients except the vegetable stock and cook 2-3 minutes.  Whisk in the vegetable stock and simmer 5-10 minutes.  Taste the sauce and adjust the seasonings if needed.  Pour the sauce over the casserole, letting it seep in.  Preheat oven to 350 F and cook 20-30 minutes, or until hot and bubbly!

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