For some reason Saturdays are always my lazy day when it comes to cooking dinner. I don’t know if it’s because I’m usually not on the same schedule as I am during the week or if it’s because we just get busy running errands and playing. But without fail 5:30 or 6 o’clock Saturday night rolls around and suddenly everyone is hungry and dinner hasn’t even been started. This black bean casserole is perfect for those last minute Saturday night dinners or for a night you just don’t feel like cooking. Bonus… it’s vegetarian so it won’t break the bank either! Original recipe can be found on Six Sisters’ Stuff.
10 corn tortillas
2 cans black beans
1 small (4 oz.) can green chilies
1 10 oz. can enchilada sauce
2 cups shredded cheese (I used Costco’s Three Cheese Mexican Blend)
Any toppings you’d like for your enchiladas (I used sour cream and home made salsa)
Preheat oven to 350°.
Drain the beans and mix in chilies.
Grease a 9×13 dish and pour 3 tablespoons of enchilada sauce into dish.
Cut, or tear, up corn tortillas and place half on top of sauce.
Add 1/2 of the bean/chili mix.
Add 1/2 the cheese.
Repeat with remaining tortillas, bean/chili mix, remaining enchilada sauce and cheese.
Cook for 30 minutes.
This was really yummy and super filling!