VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

INGREDIENTS

• 24–28 corn tortillas
• 3 1/2 cups red enchilada sauce
• 1 tablespoon El Pato or your favorite Jalapeño sauce
• 1 red bell pepper, diced
• 1 green bell pepper diced
• 1 1/2 cups sweet yellow corn kernels, cooked
• 2 15 oz can black beans, rinsed and drained
• 2 cups shredded cheddar cheese and monterey jack cheese blend
• Fresh cilantro, diced for garnish
• Green onion, thinly sliced for garnish

for full instructions you can go here:    https://www.aberdeenskitchen.com