Make a delicious Mexican enchilada casserole by sautéing vegetables, black beans and corn, then layering them with tortillas, enchilada sauce and cheese in a baking dish.
Cook it covered, then uncovered for a golden crust and finish with a garnish of fresh cilantro.
This easy, cheesy and flavorful dish is sure to make your day magical.
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Try this recipe
What is the story
THE Enchilada au gratin is a delicious twist on the traditional Mexican enchiladas.
Originally from Mexico, enchiladas are known for their versatility and rich cultural heritage, often celebrated in various forms across regions.
This vegetarian and egg-free version retains the essence of its origins while offering a hearty meal suitable for everyone.
Let’s get cooking and bring a piece of Mexican culinary magic to your table.
Gather the following ingredients
To prepare this enchanting dish, gather one can of black beans (drained, rinsed), two cups of shredded cheese (any vegetarian variety), one cup of corn kernels (fresh or frozen), two cups of enchilada sauce, 12 small tortillas of corn, a large onion (finely chopped), two cloves of garlic (chopped), a bell pepper (diced), a teaspoon of cumin powder, salt to taste and fresh coriander for garnish.
Prepare the vegetable mixture
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a skillet over medium heat, sauté the onion, garlic and pepper until soft and fragrant, which takes about five minutes.
Then add the black beans, corn kernels, cumin powder and salt to the pan.
Cook for another five minutes until everything is well combined.
This mixture will form the tasty base of your casserole.
Stack the casserole
In a baking dish approximately nine inches by 13 inches, spread a thin layer of enchilada sauce on the bottom.
Place four corn tortillas on top of the sauce, overlapping them slightly to cover the surface.
On this layer of tortillas, spread half of your vegetable mixture evenly then sprinkle with a third of your grated cheese.
Repeat these layers one more time: sauce-tortillas-vegetable mixture-cheese.
Final touches before cooking
After layering the last set of tortillas, spread the remaining enchilada sauce and cheese evenly on top, ensuring even distribution for the ideal melty texture when baking.
Carefully cover the dish with foil, taking care to avoid contact with the cheese.
This step is crucial to obtain a perfectly melted layer of cheese without sticking to the film during cooking.
Cook your casserole
Bake in the preheated oven covered for 20 minutes, then remove the foil and continue cooking uncovered for an additional 10 minutes or until you see that nice golden brown crust forming on top, indicating that it is is ready !
Let it cool slightly before garnishing with fresh coriander leaves, adding that extra burst of flavor making each bite truly magical.
