Vegetarian Enchilada Casserole

Little different from our cheese enchiladas and a quicker prep. Worth a try for those who find enchiladas irresistible. We do! Happy 50th Birthday Stephen!

Recipe

Preheat oven to 350 degrees F.

Olive oil or other cooking oil for heating/softening tortillas
1 Tablespoon olive oil for onion sauté
1 Large yellow onion-finely diced
2 Large jalapeño peppers-seeded and chopped
10 Large corn tortillas
28 Ounce can Las Palmas mild red enchilada sauce
15 Ounce can black beans-rinsed/drained (I made fresh pink beans for this recipe but prefer the firmness and meatier taste of black beans. Definitely no pintos.)
8 Ounces frozen corn-room temperature and drained
4 Ounce can chopped fire roasted green chilies
4-5 Cups of shredded mixed Mexican cheeses
4 Ounce can sliced olives-drained (optional)
Optional garnishes: chopped green onions, sour cream, crumbled queso blanco, chopped cilantro

Heat a tablespoon of olive oil in a sauté pan over medium low heat and sauté the onion until translucent but not browned. Add the jalapeño after and continue for a minute or two. Remove from heat to cool.

In a pan just large enough to accommodate the size of the tortilla heat the cooking oil (oil about two inches deep) over medium heat. Make sure the oil is hot before you begin or the tortillas will fall apart instead of cook a bit. Adjust heat to maintain temperature. Smoking oil or splattering and your oil is too hot.

In another pan large enough to accommodate the tortilla (can even be larger) add the enchilada sauce over low heat. Keep sauce just at a warm temperature.

Oil lightly a casserole baking dish that will accommodate all ingredients and just round enough to accommodate the size of the tortillas without a big gap around the edges.

Have onion/jalapeño mix, beans, corn, green chilies, shredded cheeses, and olives (if using) lined up for layering.

Place 1/4 cup warm sauce into bottom of casserole baking dish.

Dip each corn tortilla into the hot oil. Let sizzle and flip over to sizzle again. Tortillas will only be slightly firm after this process. Drain tortilla (This can be done simple by holding the cooked tortilla with tongs over the cooking oil pan.) Then dip into warm sauce and coat. Remove sauce coated tortilla to casserole dish. (This is easily done with a large spatula.)

Layer a portion of the onion mixture, beans, corn, green chilies, cheeses & olives over tortilla. Repeat the process until all the tortillas have been layered into the casserole. Be sure to mentally divided ingredients as you go to evenly distribute over each tortilla.

When all tortillas are layered pour the remaining sauce over all. Sprinkle with cheese, cover and bake for 45 minutes.

Serve with your favorite garnishes or just as is!

Here’s one of Stephen’s own recipes! And one of his favorite  desserts! And the only cookies he eats!