I make this dish at work but it’s just not quite the same. Why you ask? El Pato. That’s right. El Pato. This dish needs HEAT! And preschoolers may be iffy on that statement so I skip the El Pato addition. However, I’m a firm believer in spicy mexican food because come on. Mild? Please. Now I know not everyone agrees, which is why I separate the sauce and the spice.
- 24-28 corn tortillas
- 3½ cups red enchilada sauce
- 1 tablespoon El Pato or your favorite Jalapeño sauce
- 1 red bell pepper, diced
- 1 green bell pepper diced
- 1½ cups sweet yellow corn kernels, cooked
- 2 15 oz can black beans, rinsed and drained
- 2 cups shredded cheddar cheese and monterey jack cheese blend
- Fresh cilantro, diced for garnish
- Green onion, thinly sliced for garnish
- Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
- Combine enchilada sauce and El Pato in a bowl until fully mixed.
- Lay 8 tortillas on the bottom of the pan (overlapping is fine).
- Spread about 1 1/2 cup of the mixed sauce onto the tortillas, fully coating them.
- Sprinkle half the beans, half the corn, and half the of the bell pepper on top of the sauced tortillas and top with a third of the cheese blend.
- Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another third of the cheese.
- Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
- Place in the middle rack of the oven for 45 – 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
- Let cool for about 5 minutes. Sprinkle with fresh cilantro and serve immediately.
- Visit Vegetarian Black Bean Enchilada Casserole @ aberdeenskitchen.com for full instructions.