Loaded Veggie Enchilada Casserole

🧂 Ingredients

• ½ yellow onion

  diced
• 2 bell peppers

  any color, diced
• 1 tbsp. olive oil
• ⅛ tsp. salt
• ⅛ tsp. each, garlic and onion powder
• 1 cup yellow corn
• 1 cup pinto beans

  rinsed and drained
• ½ cup black olives

  sliced
• 8 small corn or flour tortillas
• 2 cups Mexican cheese

  shredded
• 1½-2 cups enchilada sauce

  store-bought or homemade

Instructions

• 1 Dice onions, peppers, and olives and set aside.
• 2 Heat olive oil in a large skillet. Add onions and salt and sauté for 3-4 minutes
  or until onions are translucent. Add bell peppers and cook for another 4-5
  minutes. Bell peppers should be slightly tender but still have crunch.
• 3 Remove from heat. Add garlic and onion powders, corn, beans, and olives to
  pepper mixture and stir well to combine.
• 4 Pour a portion of enchilada sauce into an oven-safe 9x13 baking dish, spreading
  so entire base is covered. Lay a single layer of tortillas along the base of the
  dish, overlapping as necessary. Spread another thin layer of sauce on top of the
  tortillas. Portion half of the pepper mixture onto the tortillas and spread
  evenly. Sprinkle a light layer of cheese on top. Layer with another round of
  tortillas and repeat the pepper mix and cheese. Add a final layer of tortillas,
  and cover with additional sauce, cheese, olives, and any other preferred
  garnish.
• 5 Bake covered at 350° for 25 minutes. Remove aluminum foil and bake for another
  10-15 minutes or until cheese is golden and bubbly. Wait at least 10 minutes
  prior to slicing and serving.
• 6 Note: Additional sauce may be used in the middle layer of tortillas, however,
  casserole may become soggy (although still delicious!). We found using sauce on
  the bottom and top layers only achieved our preferred result.

Nutrition Info