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Preheat your oven to 375Line an 8x8 or 9x9 square baking dish with parchment paper or foil.
To make the Black Bean Mexican Casserole Filling: In a wide saute pan, saute the onion and green bell pepper until starting to brown, about 7-8 minutes. Add the garlic and chili powder and saute until aromatic, 1-2 minutes. Add the corn and black beans. Cook 3 more minutes, until everything is hot and the flavors come together. Season with salt and pepper. Set aside. While the onions and green bell peppers saute, you can make the Easy Red Enchilada Sauce.
To make the Easy Red Enchilada Sauce: Combine all of the ingredients in a blender. Puree until smooth. Pour ½ cup of the red enchilada sauce into the Black Bean Casserole Filling. Stir to combine.
To assemble and bake the Easy Red Enchilada Black Bean Mexican Casserole: Spread ¼ cup of the Red Enchilada Sauce onto the bottom of your pre-lined baking dish. Place one layer of the tortillas on top. Use the quartered tortillas to cover the corners of the dish. Try not to overlap the tortillas too much. Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas. Repeat with another layer of tortillas, the filling, the tortillas, and the filling. Use up all of the filling. Your top layer should be tortillas. Pour on the remaining Red Enchilada Sauce.
Cover the pan and bake for 30 minutes. Remove the cover and bake another 10 minutes. Remove from the oven and let cool 5 minutes.
Garnish with chopped cilantro or avocado and serve!