Vegetarian Black Bean Enchilada Casserole

Double recipe, 1st pan add black olives, 2nd pan no corn or jalepeno sauce. Requires about 4 cups of enchilada sauce.

Super simple and quick to make! I added some meatless mince to bulk it out a little, and tasted amazing

It was really good and really easy. I added a can of lentils for more protein. Even my husband liked it who usually complains when I make vegetarian dishes.

Used las Palmas salsa verde which gave it a little tang

9/10

I liked how easy it was to make, but I probably won't be making it again. Even though I left out the hot sauce and bought mild red enchilada sauce, it was still too spicy for my 4 year old, and honestly a little too spicy for me. I recommend adding salt and topping with sour cream

Easily customizable.

This was super easy and tasty! I think we’re going to skip adding the jalapeño sauce or swap the sauce for something a little more mild the next time because it was a little spicy for my partner. At least when we had it as a leftover, he was fine eating it the day of. Also want to note that this makes A LOT of leftovers.

My family loves this recipe. We make it at least once a week. I do add my own homemade taco seasoning to it for extra flavor. My daughter says it almost tastes like tamale.

maybe a little too wet.

Might be better with homemade sauce

Diced and roasted the veggies before layering. Added beyond meat grounds, browned in a pan. Used salsa diluted with water instead of enchilada sauce.

I don't like bell peppers but this was great delicious with some sour cream and jalapeños.

Easy to make

I added some leftover quinoa, and then a layer of sautéed shredded sweet potato, onion, and diced zucchini. Left tortillas off the top, still sprinkled with cheese. So good!!