If you’ve never had enchiladas in a casserole before you are in for a treat! My vegetarian enchilada casserole is both satisfying and full of flavor. 

YOU WILL NEED:  – 12 - 18 corn tortillas – 16 ounces (2 cups) enchilada sauce – 1 bell pepper, diced – 2 roma tomatoes, diced – 1 cup frozen corn – 1 (14 ounce) can black beans

YOU WILL NEED: – 1 (14 ounce) can kidney beans – 2 teaspoons chili powder – 2 teaspoons garlic powder – 1 teaspoon salt

Making an enchilada casserole is like pushing the easy button. Instead of individually rolling enchiladas for your entire family, you layer the ingredients in a baking dish and pop it in the oven.

 It takes less than fifteen minutes to put together. While it’s baking for forty minutes or so, you can go play a game of cards with your husband, or read a good book. No standing in the kitchen!

Did you know you can get this dish ready the night before you want to serve it?

Get it all in the baking dish, cover it tightly, and store it in the fridge until you are ready to bake! If you know you are going to be busy tomorrow, tonight is the perfect time to throw dinner together.

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