About the Recipe
This dish is my go to meal for a fun family night.
1 tablespoon oil
1 large bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
2 1/4 cups enchilada sauce
18 corn tortillas
3 cups (2 15-ounce cans) low-sodium black beans, drained and rinsed
Vegan beef (I use Boca Crumbles)
1 1/2 cups shredded vegan cheese
Toppings optional (vegan sour cream, salsa, corn, guacamole)
Preheat oven to 350ºF.
In a medium skillet over medium heat, add oil. When hot, add bell pepper and onion and Boca Crumbles. Sauté for 6-8 minutes, until tender. Add garlic, cumin, and paprika; cook for 1 minute, until fragrant.
In a 9×13 baking dish, layer casserole ingredients in this order: 3/4 cup enchilada sauce, 6 corn tortillas, 1 cup black beans, 1/2 cup sautéed vegetables, 1/2 cup vegan cheese. Repeat two more times.
Bake for 30 minutes (until cheese is melted)
Add optional toppings when served.