Great to make in advance, filled with fiber, and super tasty. Corn tortillas make this recipe gluten-free by nature. The colorful peppers, corn, and beans add vitamins, minerals, and fiber to a dish that is a complete meal in one place. If you want to add a little boost serve with a side salad.
24-28 CORN TORTILLAS
3 1/2 CUPS RED ENCHILADA SAUCE
1 TABLESPOON JALAPEÑO SAUCE
1 RED BELL PEPPER, DICED
1 GREEN BELL PEPPER DICED
1 1/2 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 jalapeno 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 & serve immediately.